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Savour: Salads for all Seasons
What defines a salad? Is it merely a few ingredients tossed together in a bowl with a dressing, or is it more complex than that? Acclaimed chef Peter Gordon shows us that salads are versatile and fun dishes that harmoniously combine a mixture of individually prepared ingredients, that when coming together, can either be very similar in texture and colour, or ones that oppose each other—such as crunch supporting smooth. Peter demonstrates how salads can be made to suit your mood; some salads are perfectly crafted assemblages, whilst others are quickly put together. By adding a contrasting flavour or texture to a mix, it can often highlight other ingredients in the same dish. Throughout the recipes within Vibrant Salads, you’ll discover that it is the shock of a sweet roast grape that highlights sharp citrus notes, or a spicy chilli being used to add excitement to a sweet mango.
Peter’s salads are wide-ranging and the recipes within Vibrant Salads reflect this; from vegetarian dishes such as aubergine with gem, quinoa and pistachio, to red meat based salads such as poached veal with anchovy mayonnaise and potatoes. Whatever your mood, the occasion or season, there will always be a saladto complement it.
Peter’s salads are wide-ranging and the recipes within Vibrant Salads reflect this; from vegetarian dishes such as aubergine with gem, quinoa and pistachio, to red meat based salads such as poached veal with anchovy mayonnaise and potatoes. Whatever your mood, the occasion or season, there will always be a saladto complement it.
272 pages, Kindle Edition
First published April 21, 2016
8 people are currently reading
38 people want to read
About the author
Peter Gordon
14 books1 followerLibrarian Note: There is more than one author by this name in the Goodreads database.
I love to cook creatively, and my excitement about new flavours and textures from all around the world defines that I create fusion cuisine. If you've visited any of my restaurants - The Providores and Tapa Room or Kopapa in London, or The Sugar Club, Bellota or dine by Peter Gordon* in Auckland - you'll already know something about fusion. But if not, you can get a primer in the Fusion section, or take a look at the Food page.
I'm based in the UK and New Zealand, and I travel a lot, so I mean it when I say that the global pantry is my inspiration.
Source: Peter Gordon's website/home page
I love to cook creatively, and my excitement about new flavours and textures from all around the world defines that I create fusion cuisine. If you've visited any of my restaurants - The Providores and Tapa Room or Kopapa in London, or The Sugar Club, Bellota or dine by Peter Gordon* in Auckland - you'll already know something about fusion. But if not, you can get a primer in the Fusion section, or take a look at the Food page.
I'm based in the UK and New Zealand, and I travel a lot, so I mean it when I say that the global pantry is my inspiration.
Source: Peter Gordon's website/home page
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Displaying 1 - 3 of 3 reviews
April 24, 2025
A beautiful book with lots of great salad ideas... but a lot use fruits which isn't something I'm a fan off. So personally I use it more as an idea generator as I find I had to modify every single recipe I tried.
Though, I like that it uses a lot of heirloom veggies.
I would recommend to people who like sweet/savoury western dishes.
Though, I like that it uses a lot of heirloom veggies.
I would recommend to people who like sweet/savoury western dishes.
July 21, 2016
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 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.
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 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.
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July 6, 2016This is an absolutely gorgeous cookbook with stunning photographs on virtually every 2-page spread. Indeed, the recipes seemed to have been designed to be photogenic, with a wonderful variety of colors and textures. If you believe that we eat with our eyes, you will devour this cookbook. I love salads that are one-dish meals, and many of the recipes in this book meet that criteria. The book includes the following sections: Simple Salads, Veggie Straight Up, Veggie Grains, Veggie Cheesy, Fish and Shellfish, Poultry, Meat and Dressings.
The page layout is very nice, with a separate list of ingredients and easy to follow step by step instructions. The photographs not only allow you to select an appealing recipe, but give you ideas on how to arrange the plate for maximum impact. I am finding that some of the ingredients are unfamiliar to me, such as "Nash's pears", but Gordon suggests that it's okay to substitute apples. Some substitutions I will just have to figure out on my own; for instance girolle mushrooms. I've never heard of those and can't find them in the local produce market that carries everything! Another recipe calls for puy lentils, and I don't know whether common lentils can be substituted...
Nevertheless, the recipes that I have tried have been delicious and not too much work once you assemble the ingredients. Now my challenge is to make them look half as delectable as in the gorgeous photographs ! If you're bored with your tried and true recipes, check out this book to elevate your salads to a new level of culinary excitement.
The page layout is very nice, with a separate list of ingredients and easy to follow step by step instructions. The photographs not only allow you to select an appealing recipe, but give you ideas on how to arrange the plate for maximum impact. I am finding that some of the ingredients are unfamiliar to me, such as "Nash's pears", but Gordon suggests that it's okay to substitute apples. Some substitutions I will just have to figure out on my own; for instance girolle mushrooms. I've never heard of those and can't find them in the local produce market that carries everything! Another recipe calls for puy lentils, and I don't know whether common lentils can be substituted...
Nevertheless, the recipes that I have tried have been delicious and not too much work once you assemble the ingredients. Now my challenge is to make them look half as delectable as in the gorgeous photographs ! If you're bored with your tried and true recipes, check out this book to elevate your salads to a new level of culinary excitement.
Displaying 1 - 3 of 3 reviews