The best Salad Cooking books: Reddit reviews

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Six day fermentation on the dough

Dough: Roberta’s

Sauce: Basil cream from Pizza Camp

Cheese: Polly-o mozzarella, mozzarella di bufala and parmesan to finish

Topped with proscuitto, finished with Alpeppo + black peppers and drizzle of balsamic (not pictured)

Baked in a Roccbox with preheat on high, dropped down to low to bake.

Very proud of my first attempt, any tips to improve (recipe or from how it looks)

Recipe From "River Cottage Veg Every Day! from Hugh Fearnley-Whittingstall"

Serves 4

Preparation time: 15 minutes

Cooking time: 35-40 minutes

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Ingredients

1 tbs olive or rapeseed oil

40 g butter

1 large onion, finely chopped

800ml hot vegetable stock

200g risotto rice

100ml white wine

250-300g baby carrots

150g baby broad beans

20g parmesan cheese, finely grated

A handful of chopped flat-leaf parsley,

salt and freshly ground pepper

olive or rapeseed oil to serve

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Method

Heat the oil and 25 g butter in a large pan over a medium heat.

Add the onion and fry gently for 8-10 minutes, until softened.

Stir the rice into the onion and cook for a minute or two, then stir again. Add the wine and bring to a simmer.

Cook for a few minutes, stirring from time to time, until the wine is absorbed.

Start adding the hot stock a ladleful at a time, stirring frequently and add more stock as it is absorbed. It should take about 20-25 minutes for the stock to be absorbed and for the rice to be cooked but still al dente.

Add the carrots when the rice has been cooking for about 12 minutes; put the broad beans in about 5 minutes from the end of the cooking time.

When the rice and vegetables are cooked, turn off the heat.

Add the cheese and the remaining butter, cover and leave for a couple of minutes.

Add most of the parsley and season to taste.

Serve in bowls with the remaining parsley scattered over and trickle over a little oil.

You could do a lot worse than looking at Felicity Cloake's recipes. She tends to look at 3-4 recipes by different cooks, and takes you through what makes a difference and what doesn't, which is useful as a beginner cook!

I am also a massive fan of Good Food: One-pot Dishes, which is what my mum bought me my first year at uni after I complained I only knew how to cook for 4 people using 8 pans!

My wife is a vegetarian (and so for ease so am I at home) and we use this book. Some of the tastiest meals I've ever had are from this book. Also Matt Pritchard or Dirty Sanchez fame has a vegan book which has some good receipes. They both use everyday ingredients.

Quite often the processed vegetarian products for sale are loaded with salt to add flavour.

he has a book: https://www.amazon.com/Pizza-Camp-Recipes-Pizzeria-Beddia/dp/1419724096/ref=asc_df_1419724096/?tag=hyprod-20&linkCode=df0&hvadid=312126476072&hvpos=1o1&hvnetw=g&hvrand=826784432068898727&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9018942&hvtargid=pla-305511426692&psc=1

I've been doing 2 pies a weekend from the Beddia book for the past month - going to do 10 for a party next week, if anyone has any other cookbooks they recommend I'm all ears!

idea for the pie came from Pizza Camp. Dough was improved from Roberta's recipe out of lack enough 00 flour, so it ended up being about 25% 00, 25% bread, and 50% AP flour.

Mozzarella, parmesan, asparagus, pickled red onions, chives, and a spritz of lemon juice. The sauce is light cream with lemon zest and juice, with wild leeks (aka ramps) and some salt and pepper. I basically made the cream sauce out of Pizza Camp but I omitted the garlic and fennel and just used the ramps because they already have a slight garlic flavor to them.

https://www.kickstarter.com/projects/zackdangerbrown/potato-salad/posts/1002577

The cookbook shipped last July/August.

Get this book. No meat "replacements", just meals without meat. The lasagne is to die for.

With you all the way on this.

I used to think of salads as boring sides.. Lettuce, tomato, cucumber, carrot..

I bought a book as a gift for my gf called Salad Love and it treats salads kinda like a pizza. Select a base, a protein, toppings, & dressings.

Funnily enough I haven't actually followed any of the recipes properly I just use the method to build up something delicious and colourful.

So for breakfast I often have poached eggs on fresh spinach with avocado, sundried tomatoes with crushed chillies & balsamic.

Lunch is usually a combination of beans, chicken, fresh spinach, olives, cheese, avocado, with a side of it with baked sweet potato paprika wedges

Also Pomegranate seeds and butter beans is really good, or mixed bean and fresh mint!

I love salads!

I have <em>Smokin'</em>, which is a decent book for stovetop smoking. It's a relatively new appliance, so there isn't a lot of literature out. You'll learn to adapt existing smoker recipes to your smoker.

It can be very challenging to maintain a low smoking temperature in a stovetop smoker. Your smoker is large enough to handle a pork butt, but ordinarily you'd want to smoke that at 225-250F for 6-8 hours. A chicken you'd want to smoke at 350-400F, so your smoker might be perfect for that.

If you find that you have trouble keeping your smoker at 250F, a good option is to smoke for 2-3 hours, then transfer to a 250F oven and finish there. Most of the smoke absorption occurs during the first 2-3 hours, while the food is still moist.

One thing I highly recommend is smoked onions. Cut the tops and bottoms off, cut in half polar-cut, then separate each half into a couple pieces to increase surface area. Load up the smoker and smoke for about 30 minutes, or until the onions are about half done. (In general you don't want to smoke vegetables for more than an hour.) The smoked onions will keep refrigerated for several days, because smoke is a natural antibacterial agent.

Then to order, you use the smoked onions like regular onions. Slice or chop, saute them up with salt and pepper, then finish by searing in a bit of Worcestershire. Serve on a burger or steak. Make smoked French onion soup. Chop up and use in taco meat, lasagne, casseroles, sloppy joes, salsa fresca, guacamole. Caramelize and add to onion soup dip. Pizza, hash, bruschetta.

Greens Glorious Greens has many ways to prepare a variety of greens, if anyone's interested in including more greens in their diet. My favorites are dandelion greens with tahini and tamari, turnip greens and potato sautee, and quick collards with portobello. And the ultimate greens dish has got to be Gumbo z'Herbs.

Maybe some cool homemaking type book - like Julia Child's French Cooking, or a copy of Living with Books.

That's the second time I suggested Living with Books today. Alan Powers should hire me as his publicist.

BBC's Good Food: 101 One-Pot Dishes has been a good guide for my one-pot dishes.