Author(s): Australian Women's Weekly

Cooking & Cuisine

With the great variety of green leaves now available to us, not to mention fresh herbs, it's no wonder salads havebecome the stars of modern cuisine. This beautiful book includes warm salads, chilled salads, salads as starters,main-courses and sides. These are vegetable salads, seafood salads, salads made from poultry, beef, lamb and pork, riceand pasta salads, fruit salads. There's also an informative illustrated glossary on lettuce and other leaves and salad herbs.