H. Berberoglu (Second Edition)
Salads were favoured by Greeks in antiquity, and since then, have evolved to elaborate compositions titillating the palates of millions. Researchers determined that salads are nutritionally important, providing vitamins, and trace elements that facilitate the digestion. There is a renewed interest in new salad varieties that offer an unusual taste and/or texture.
In this publication a large number of salad greens are listed, and over 120 recipes along with 31 dressings provided.
Softcover, Cerlox Bound, 58 Pages, ISBN 1-895861-08-X, 8½” x 5½” format. Published 1995. ($8.00)
Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)