The Salad Bible : Leafless Gourmet

About the Book

Cookbooks are collections of cherished recipes gathered in one place for the convenience of the cook. A cook may choose a recipe book for its subject, for its level of difficulty or simply for the new ideas the book offers. The Salad Bible is a cookbook featuring recipes about salads without lettuce. Its intention is to show cooking enthusiasts that the term salads can mean more than leaves. This cookbook can help foodies as they develop their cooking skills and take that next step into the world of the culinary arts. It is divided into five sections based on the level of difficulty, preparation or cooking technique. The five sections of The Salad Bible are: Fresh Salads, Salads from the Pantry, Healthy Fried Salads, Roasted Salads and Cooked/ Marinated Salads. The Fresh Salads section is the closest to a traditional salad section in this book. All the salads in this section are made from fresh vegetables. This section is recommended for any salad lover that would like something other than leaves or lettuce. For those of you who would like to use a lettuce/leaf I have included a bonus lettuce formula in the form of a chart for your information. Salads from the Pantry, is the section that uses vegetables from a jar or a can. The vegetables in the jars and cans have been partially cooked before being packed in their containers. This section is perfect for someone with beginner cooking skills or a small amount of time. This section is geared for the man that wants to expand on his BBQ or for the cook with last minute company. Students with limited kitchen space will find this chapter handy as well. The Healthy Fried Salads segment is very different than the salads in the other four sections. These salads should be made once a cook feels confident in his/her frying skills. This section teaches us that deep frying can be healthy. Although anyone can master this portion, it is for the experienced cook who aims to impress with something special. Roasted Salads, is truly a unique way of making a salad. This is the intermediate chapter of the book. This is designed for the cook who isn’t confident yet, but has been practicing his/her skills. This is the perfect place to find something a little different when asked to bring a salad to a potluck dinner. The Cooked/ Marinated Salads section is where the process of cooking happens. These recipes are for the cook that has a bit more time. So, if time isn’t a major factor and you need variety, you will enjoy cooking from this section. All five of these salad sections work together to make up the Salad Bible. Tips have been included at the end of each recipe for your added assistance. The tips range from serving suggestions to how to utilize leftovers. After you have tried all the great recipes in this book, you too will be telling your friends that Salads don’t need leaves, lettuce and mesclun greens to be terrific!

About the Author

Davida is a culinary school graduate from The Hadassah College of Technology in Jerusalem. During her ten years in Jerusalem she worked at the Sheraton Plaza under the Israeli celebrity chef, Shalom Kadosh. Then, she became the head of the meat kitchen for Dvorah Schecter Catering. From there she learned Yemenite Cuisine at the hall/ restaurant Marvad Haksamim. She then joined the crew of the Mediterranean restaurant Olive. She finally finished her studies with her last job in Jerusalem at The Park Plaza Hotel. She then returned to her native South Florida where she worked at the pastry wholesaler, Cookie Personality. Davida continues to create new dishes in the kitchen, and hopes to be able to continue writing more cookbooks in the future.