by Debbie Moose
Where would a summer picnic, Fourth of July barbecue, or outdoor block party be without potato salad? In Potato Salad by Debbie Moose, readers can choose from a wide range of recipes for everyone's favorite summertime side dish, from traditional home-style salads to exciting, upscale new options.
Potato salad has long been a classic all-American side dish for summer barbecues, picnics, and potlucks. But this popular dish also has a prominent place in cultures around the world, from the Russian appetizer table to German oil-and-vinegar salads with bacon, to dill-accented Scandinavian delights. In Potato Salad, Moose proves that potato salad can be a salad for all seasons. Chapters include Picnic Pals, which features classic recipes such as German Warm Potato Salad and Ranch House Potato Salad; Uptown Taters, which includes elegant options like Ginger Sweets, which could offer a unique altemative on the Thanksgiving table, and Rosemary-Roasted Garlic Fingerlings, a heavenly combination; and Spud Suppers, which features filling salads that are meals in and of themselves, such as Dilly Shrimp Salad, a potato salad for seafood lovers, and Brunch Time Potato Salad.
Moose shows readers how to select the best varieties of potatoes for salad, and how to properly prepare them, exploring cooking options like grilling and baking as a way to get beyond boiling and impart new flavors. Illustrated throughout with 36 tempting full-color photos, Potato Salad is a must-have for summer entertaining and beyond!
Debbie Moose is a cookbook author, editor, freelance writer, and award-winning essayist who has written three cookbooks: Deviled Eggs, which has sold more than 45,000 copies and garnered rave reviews from critics, Fan Fare, and Wings. A former food editor for The News & Observer of Raleigh, N.C., Moose writes two regular columns, "Sunday Dinner" and "The Tasteful Garden." She is a member of the Association of Food Joumalists, the Southern Foodways Alliance, the Society of Professional Journalists and the International Association of Culinary Professionals, and is a five-time winner of the Association of Food Journalists first place award for essays.
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