This salad book is based on a variety of fruits, veggies, pasta, rice, eggs, poultry, seafood and much more. The combination/principle of this book is to create healthy recipes with some that are quick and easy, and utilizing what you may have in leftovers. With the help of this book, you can create and utilize without waste, conserve by not overspending, and make entire meals by following these recipes. They are made up of what most average households have in stock. Your blender will be your right hand. All recipes are 6-8 servings, with the average salad cost being between $10-$20. More…mehr
This salad book is based on a variety of fruits, veggies, pasta, rice, eggs, poultry, seafood and much more. The combination/principle of this book is to create healthy recipes with some that are quick and easy, and utilizing what you may have in leftovers. With the help of this book, you can create and utilize without waste, conserve by not overspending, and make entire meals by following these recipes. They are made up of what most average households have in stock. Your blender will be your right hand. All recipes are 6-8 servings, with the average salad cost being between $10-$20. More expensive salads, such as seafood and meat, will cost between $20-$25. The preparation time for many of these salads will be approximately 30 minutes, based on the average salad. Flavoring for any salad can be adjusted for personal taste preference. Garnishes can be adjusted by whatever is available-be creative! In 1986 when writing my first book, I experimented with many combinations. This book became very successful- with 4 editions, and had good reviews in Women's magazines. These recipes are for anyone, with many type of different eating preferences such as vegetarian, kosher, low salt, low cholesterol, etc.
Gideon Hirtenstein began his professional career 50 years ago and is a 1969 graduate of the European Train Culinary School. He has been an Executive Chef since 1974, serving as the Executive Chef for four- and five-star luxury hotels in over 47 countries throughout his diverse career.Gidi served 3 years in the Israeli army after graduating from culinary school. He has traveled around the world during his career seeing 47 countries. During his time working he created a replica cake of the first ship to sail from the Suez channel from Israel for the Welcoming Party. He is certified by the American Culinary Institute, 1985. Gidi worked as the executive chef for the College of William and Mary and he was the corporate chef for Shamrock services/merged with GSI. He was a traveling executive chef and has overseen multiple food service facilities, retirement homes, hotels, corporate parties, etc. Gidi has trained over 2,000 staff personnel: cook positions, kitchen management, etc. His first book was published in Israel in 1986 and following he participated in entering personal recipes for "Great Chef's of Virginia Cookbook," by American Culinary Institute, 1987. He also took part in adding recipes to Hampton Roads Chef's Association, 1990. In 1992 his book Gidi Gourmet International Cooking was published. The Only Source was published in 2016 by Gideon Hirtenstein as a Factual/Educational Book. Following in 2017 his book 30 Complete Menus-7 Course Meals was published. Over his years in the culinary industry, Gidi has hundreds of thank you letters on file from customers.In 1985 Gideon started his own catering business, Gidi Gourmet Catering LLC. Gidi Gourmet Catering is a full-service caterer in Virginia which still currently operates under his attentive and seasoned culinary supervision. Gidi Gourmet Catering LLC provides exceptional catering services ranging from extravagant high-class affairs to budget-conscious events, inclusive of weddings, private parties, corporate events, and many other tailored celebrations.
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