Super Simple Salad Gardens: A Kid's Guide to Gardening
Help kids grow their own fresh food! Kids will be able to plant and grow ingredients for a fresh salad, make plant markers, a pot scarecrow to keep the birds away and more.
It's been a couple of weeks since Katie turned into the class hamster, and she's beginning to hope that maybe her transforming days are through. But more excitement lies ahead for Katie as she becomes Lucille, the cafeteria lunch lady! Unfortunately, the principal isn't too happy with a lunch lady who throws egg salad and starts food fights. . . so it's up to Katie (back in her own body) and her classmates to save the day. Illustrated by John & Wendy.
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.
This is an indispensable resource of more than 600 classic vegetable and salad preparations, along with recipes for basics such as sauces, dressings, pastries, butters, stocks, and more. It features landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles, and Corn Fritters. Since its original publication in 1938, it has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
New York Cooks 100 recipes from the City's Best Chef
There’s something in the air in New York City today: the delicious aromas from an unprecedented number of trendsetting restaurants. Here, direct from Gramercy Tavern, Union Square Cafe, Blue Smoke, Picholine, Barolo, Cafe Des Artistes (to name a few) are some of the best recipes around. They include such mouthwatering original creations as Bacon Wrapped Muscovy Duck Breast, Blackfish with Spaghetti Squash, Cara Cara Orange and Bibb Salad, Skirt Steak with Chimichurri Sauce, and dozens more. Illustrated with gorgeous full-color photography and featuring interviews with superstar chefs, New York Cooks offers cooks