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About the Book
The word “Salad” is derived from the French “Salad” synonymous to which in turn is from latin “salate” –salads are wonderfully versatile. Successful salads depend on using the best quality ingredients at the very first step.
Salad can be defined as a dish consisting of a mixture of raw vegetables or other cold ingredients typically served with a dressing. They are frequently made with raw ingredients, but cooked pulses, grains, meats, sea food, poultry or other vegetables are equally used.
Perhaps a salad’s most defining feature in the dressing. Classically this is made using oil & vinegar, although all sorts of other ingredients can be used. However the purpose is always the same – to unite all the separate elements of the salad into a glorious whole. There are no rules on what can or cann’t go into a salad, although green salads leaves are among the favourite.
- ASIN : 8182901375
- Publisher : Shubhi Publications (1 January 2012)
- Language : English
- ISBN-10 : 9788182901377
- ISBN-13 : 978-8182901377
- Item Weight : 650 g
- Dimensions : 19.61 x 12.53 x 2.01 cm
Other books by Chef
Chef Davinder Kumar – Chef DK for close friends, colleagues & associates – has played a key role in bringing the chef’s profession and the artists behind it recognition and rewards. He has played a vital role in promoting Indian cuisine globally.
A national tourism award winner himself, Chef DK has written four books which are used as reference books by many aspiring chefs in the trade. He has authored ‘Kebab, Chutney & Bread’; ‘Soups’, and ‘Just Kebabs‘. “I always believed in giving my best to my friends and the fraternity,” he said.
Chef’s latest book — “Second Meals” is now available for purchase.