Salads used to be thought of only as summer food but this new and beautifully illustrated book shows that it is easy to be creative with salads all year round. With the fantastic choice of leaves and herbs on offer today, you now have the chance to create a wealth of delicious dishes. There are plenty of exciting ideas combining intriguing ingredients and imaginative flavours. You may be looking for a light lunch, refreshing side dish or a more substantial supper — whichever it is; there are lots of ideas for delicious dishes in this handy book. Filled throughout with stunning colour photographs so that cooks of every ability can easily follow the instructions and achieve superb results every time.

This is a great book to have in your kitchen it has the standard salad classics but also new ideas. It is an inspiring book that extols the salad as a satisfying meal, which excites the eye, delights the taste buds, and fulfills today's drive to eat more healthily. So whether treating yourself to a comforting pasta salad on a winter evening, catering for a large summer buffet, or impressing your guests with some tantalizing side combinations, salads can rise to every occasion.

The book opens with an introduction covering how to prepare key ingredients plus a useful guide to dressings, marinades, dips and salsas to accompany the salads. The main section of the book features wonderful salad recipes including appetizers and starters, vegetarian, fish, meat and fruit salads. Here are classic and exotic salads, and delicious ideas for all events, from a simple supper for two to elegant dinner parties. The book features a dazzling array of ideas, including perfect party food for brilliant Asian—styled, Arab—styled and Indian—styled buffets with accompanying bread and pudding recipes.

Best Salads Ever is translated from Danish and is a best—selling title in Denmark where it has sold 83,000 copies.

'This inspiring book extols the salad as a satisfying meal, which not only excites the eye and delights the taste buds, but fulfils today's drive to eat more healthily by combining intriguing and seasonal ingredients.'
Oxford Times Magazine

'...not a floppy English lettuce'n'sliced tomato combo to be seen in it. Instead the authors have gone for exotic summer and winter mixes of fruit, veg, leaves, meat and fish, dips and salsa, as well as bean, pasta and potato salads such as green beans with mint hazelnut pesto or pasta with slow—cooked tomatoes and goat's cheese cream. Book of the week.' The Telegraph