Friday, December 17, 2010

Classic Cookbooks: Joan Lay's Book of Salads

The best source of vitamins and mineral salts is raw food, and there is no more appetizing way of eating such food than in salads.

This book includes a wide range of exciting vegetables with which to experiment - including salsify, seakale, kohl rabi, fennel, peppers and red cabbage.

Here is an original and varied selection of salads - all vegetarian - including Hors d'Oeuvre, Green and Side Salads, Vegetable and Rice Salads, Salads with Fruit, Blended or Liquidized Salads, and a selection of TVP (Textured Vegetable Protein) Salads.

Joan Lay's Book of Salads by Joan Lay
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