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New Salads for Dinners, Luncheons, Suppers and Receptions; With a Group of Odd Salads and Some Ceylon Salads
Author: Sarah Tyson Heston 1849-1937 Rorer
Publisher: Legare Street Press
Published: 2023-07-18
Total Pages: 0
ISBN-13: 9781021286659
DOWNLOAD EBOOK →Whether you're looking for a light lunch or a showstopper salad for your next dinner party, Sarah Tyson Heston Rorer's 'New Salads' has got you covered. With over 500 recipes for salads of all kinds, this classic cookbook is a must-have for any home cook who loves fresh, vibrant flavors. From classics like Caesar and Waldorf salads to more unusual combinations like avocado and grapefruit or asparagus and eggs, there's something for everyone in this comprehensive guide. Beautifully illustrated and easy to follow, 'New Salads' will quickly become your go-to resource for all things salad. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
New Salads
Author: S T Rorer
Publisher:
Published: 2019-07-23
Total Pages: 118
ISBN-13: 9781082203855
DOWNLOAD EBOOK →From the INTRODUCTION .A salad is a dish composed of green or succulent vegetables, seasoned with herbs, salt and pepper, oil, and lemon juice or vinegar. From the literature of ancient times we learn that lettuce and cress occupied a most prominent place among the dinner salads. The Hebrews ate them without dressing, simply dipping each leaf in a little salt. The Greeks, however, used oil and honey, while the Romans served lettuce with hard-boiled eggs, mixed with oil and spice, making a salad much more to the liking of the present generation. These salads, how- ever, were served as appetizers, for the first course; they were considered great luxuries, and in those days of heavy, coarse and greasy food, they no doubt were appetizing. Leeks, onions, garlic and cucumbers were used freely among the Egyptians for their late breakfasts. Garlic, the diamond of the cuisine when properly used, was very popular with the Greeks and Romans, and it is said that they used it freely for their soldiers, "to excite courage and arrest fatigue." A dinner salad of lettuce or Romaine, dressed with a French dressing and highly seasoned with garlic, is one of the most stimulating, restful foods that one can take. I do not know of any dish that so greatly shows the artistic or inventive qualities of a housewife as the daily salad. The whole dinner may be rather poorly cooked, but it comes from the kitchen, over which we do not always have supreme command; the salad is prepared at the table, and proclaims at once the knowledge of the housewife....
New Salads
Author: S. T. Rorer
Publisher: Createspace Independent Publishing Platform
Published: 2017-04-23
Total Pages: 118
ISBN-13: 9781545575635
DOWNLOAD EBOOK →From the INTRODUCTION. A salad is a dish composed of green or succulent vegetables, seasoned with herbs, salt and pepper, oil, and lemon juice or vinegar. From the literature of ancient times we learn that lettuce and cress occupied a most prominent place among the dinner salads. The Hebrews ate them without dressing, simply dipping each leaf in a little salt. The Greeks, however, used oil and honey, while the Romans served lettuce with hard-boiled eggs, mixed with oil and spice, making a salad much more to the liking of the present generation. These salads, how- ever, were served as appetizers, for the first course; they were considered great luxuries, and in those days of heavy, coarse and greasy food, they no doubt were appetizing. Leeks, onions, garlic and cucumbers were used freely among the Egyptians for their late breakfasts. Garlic, the diamond of the cuisine when properly used, was very popular with the Greeks and Romans, and it is said that they used it freely for their soldiers, "to excite courage and arrest fatigue." A dinner salad of lettuce or Romaine, dressed with a French dressing and highly seasoned with garlic, is one of the most stimulating, restful foods that one can take. I do not know of any dish that so greatly shows the artistic or inventive qualities of a housewife as the daily salad. The whole dinner may be rather poorly cooked, but it comes from the kitchen, over which we do not always have supreme command; the salad is prepared at the table, and proclaims at once the knowledge of the housewife....
New Salads for Dinners, Luncheons, Suppers and Receptions
Author: Mrs. S. T. Rorer
Publisher:
Published: 2016-06-27
Total Pages: 130
ISBN-13: 9781332799626
DOWNLOAD EBOOK →Excerpt from New Salads for Dinners, Luncheons, Suppers and Receptions: With a Group of Odd Salads and Some Ceylon Salads A salad is a dish composed of green or succulent vegetables, seasoned with herbs, salt and pepper, oil, and lemon juice or vin egar. From the literature of ancient times we learn that lettuce and cress occupied a most prominent place among the dinner salads. The Hebrews ate them without dressing, simply dipping each leaf in a little salt. The Greeks, however, used oil and honey, while the Romans served lettuce with hard-boiled eggs, mixed with oil and spice, making a salad much more to the liking of the present generation. These salads, how ever, were served as appetizers, for the first course; they were considered great luxuries, and in those days of heavy, coarse and greasy food, they no doubt were appetizing. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
New Salads for Dinners, Luncheons, Suppers and Receptions
New Salads for Dinners, Luncheons, Suppers and Receptions; With a Group of Odd Salads and Some Ceylon Salads
Author: Sarah Tyson Heston Rorer
Publisher: Palala Press
Published: 2015-11-19
Total Pages: 132
ISBN-13: 9781346836188
DOWNLOAD EBOOK →This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Food52 Mighty Salads
Author: Editors of Food52
Publisher: Ten Speed Press
Published: 2017-04-11
Total Pages: 160
ISBN-13: 0399578056
DOWNLOAD EBOOK →A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.
Salad
Author: Judith Weinraub
Publisher: Reaktion Books
Published: 2016-11-15
Total Pages: 128
ISBN-13: 1780237057
DOWNLOAD EBOOK →Light, healthy, and easily tossed together, salads have been an herbaceous staple for as long as we have eaten food. Sometimes bitter, sometimes sweet—ladled over with buttermilk dressings or gently dressed in oil and vinegar—they come in an astonishing variety of forms and feature as both side and main dishes in a range of regional cuisines. In this book, Judith Weinraub celebrates the leafy life of the salad, traveling from Europe to the Americas and on to Asia to explore the crisp and nutritious delights they offer all around the world. As Weinraub shows, salads started as a simple assemblage of wild plants gathered from the hillsides, a necessary source of calories and a pleasant contrast to the gamey meats that usually comprised a meal. It was only in later centuries that their nutritional value became known, and they assumed their place as the quintessential health food. Over that time, we learned to lavish them with oils, vinegars, juices, creams, cheeses, seeds, nuts, fruits, and proteins, and we learned to give them special names: chef, cobb, and caesar, not to mention niçoise, panzanella, and tabbouleh. Appetizingly written and freshly illustrated, this book will make a perfect accompaniment to any meal—or a main course in itself.
Boston Cooking-school Magazine of Culinary Science and Domestic Economics
