Peter Gordon (2) (1963–)

In this new collection of recipes, TV chef Peter Gordon has presented a wide range of salads. From starter to main dish, warm or cold, simple or complex, for vegetarians and for those who eat meat, there is something for everyone and a wide variety of ingredient choices.

The book opens with a short intro on the elements of a salad and followed by recipe chapters which are divided by main ingredient: Grains, cheese, fish, poultry, and meat. It closes with a chapter on salad show more dressings.

Physically, this is a gorgeous book. It is a full-color, hardcover edition with close-up, detailed photos of the finished dishes. The layout is excellent making the book easy to use. On the page opposite the photo is the recipe with an introduction and the ingredient list.

When I think of a salad, I usually think of a quick and easy-to-prepare meal. That is not the case with many of these recipes, and most of these dishes will take a little planning.

Many of the ingredients used are not common grocery store items and may be difficult for some people to find. Those in larger cities will have an easier time, especially if produce markets or stores like Whole Foods are in the area. Growing your own herbs and veggies is also an option for those who have gardens. The author does realize that all of the ingredients he uses may not be readily available and provides alternatives and suggestions in the introduction to the recipe.

The instructions are easy to follow and most cooks should have no problem putting these salads together. The experienced cook will be inspired by the creative combination of ingredients, textures, and colors to create a combination of their own.

Regardless of one’s level of experience, this book will make a wonderful addition to every cook’s bookshelf. show less

Notable for its iconic recipe for beef pesto.