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Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love (Anglais) Broché – 8 octobre 2013

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Commentaires client les plus utiles sur (beta) HASH(0x93089b04) étoiles sur 5 169 commentaires
194 internautes sur 200 ont trouvé ce commentaire utile 
HASH(0x930b75d0) étoiles sur 5 Beautiful but not so accessible 11 octobre 2014
Par Cat - Publié sur
Format: Broché Achat vérifié
I have mixed feelings about this cookbook. There are some things I love about it - aesthetically, it's a truly modern, gorgeous cookbook. I also love the loca-vore / gardener friendly aspect of ordering the recipes by season (when the ingredients are naturally in season). I would be thrilled to see more cookbooks follow suit on the seasonal-organization of recipes.

There are some downsides to this cookbook. The majority of recipes have 1 or more pricey, not widely available ingredients, a handful of recipes have substitutions, most don't. For anyone not within striking distance of a specialty store, it really limits the usefulness of this book. In over 15 years of vegan cooking, I still don't keep shiso leaves or ume plum vinegar laying around...

Everything in this book looks delicious. The problem is, there isn't a single recipe in here I could make without doing a special trip to the store to hunt down the ingredients.
92 internautes sur 97 ont trouvé ce commentaire utile 
HASH(0x930b781c) étoiles sur 5 Salad inspiration for the entire year 8 juin 2014
Par Nicole B - Publié sur
Format: Broché Achat vérifié
Yeah, almost anyone can throw together a salad. However, it takes real talent to create salads like this. If you're like me and find yourself making the same salad over and over and want some inspiration, or need to think of a good use for that tempeh you bought on a whim, this is a book for you.

This book is not just page after page of leafy greens either. There are rice and grain salads, a vegan caprese style salad, bowls, breakfast ideas, crouton recipes, etc. This book is chock full of ideas for dishes you can bring to summer barbeques, fall potlucks, winter holiday gatherings, and springtime picnics.This is one versatile cookbook.

But that's not all! (I was starting to sound like an infomercial, so I figured I'd just commit.) This book is not only gorgeous to look at, with a lot of beautiful photographs and a pleasant overall look and feel, but the recipes are intelligently structured so that you know from the ingredients list what items will go into each component. The recipes are intuitively written and structured so that your time in the kitchen isn't wasted.

If you own Veganomicon, Viva Vegan, or Vegan Eats World, I don't have to tell you that Terry Hope Romero has impeccable taste... but it bears saying again, this is one extremely talented woman. These are salads that you will be excited to eat, sleepless at the thought of leftovers, and fighting with your friends and family to finish off.
56 internautes sur 60 ont trouvé ce commentaire utile 
HASH(0x930b77e0) étoiles sur 5 Terry Does it Again!!! 7 juin 2014
Par Luvwtr - Publié sur
Format: Broché Achat vérifié
I have always been clueless about salads, especially salads for a meal, what season to make a salad, and what to use for great toppings. Terry has created another masterpiece with her latest book, Salad Samurai. I can't wait to spend the summer creating these gorgeous salads.

The first section is dressings. These are not your normal dressings either. Green Curry Dressing, Chia Chipolte, Almond Butter Hemp! Next she covers all the great vegan toppings like Sirachi and Smoke Pecans, Red Hot Tofu, Lemongrass Tofu ummmm! Then we get the salads but, get this, organized by the season!! This is very cool as it helps you put together that perfect spring Deviled Kale Caesar, or Asparagus Pad Thai Salad. Summer includes Terry's imaginative Polish Summer Soba. She explains how Buckwheat, used in Soba Noodles is also used in Poland. (does she stay up all night thinking this stuff up?) Fall has a nice grilled Miso Apples and Brussels Sprouts salad. Winter has an amazing Gingery Beets and Lentil salad with Tahini and Agave nectar.

I am going to go pick some fresh Arugula from my garden and get to work on lunch!!!!
61 internautes sur 66 ont trouvé ce commentaire utile 
HASH(0x930b7ad4) étoiles sur 5 Love it! Bold and beautiful flavors won't disappoint 15 juin 2014
Par Hello Kitchen - Publié sur
Format: Broché Achat vérifié
I've had a lot of fun trying the recipes and savoring the tips in this book. The two biggest benefits that I gained from this cookbook were unique salad dressing recipes and some really amazing ideas for tempeh. There's enough mix 'n match going on to offer nearly endless possibilities. I love it!

I love salads and eat them daily, usually twice a day. The recipes in this cookbook offer a wide range of bold flavor and texture variations. Many of the dressing recipes make about 1 1/2 cups, and they must be used within 2 days. I only cook for myself, so I have to cut the recipes down. I've enjoyed all of the recipes that I've tried so far, although I had a snafu with a chickpea recipe. Many of the recipes have long ingredient lists, but so far they have all been prepared quickly and easily.

Upstate Dressing, a creamy tahini and sundried tomato recipe, couldn't be easier or faster to prepare. I cut the recipe in half and followed it exactly. It was easy to blend with my stick blender, and came out the perfect consistency. The garlic was strong for my taste, so I'll use less next time. Otherwise, it was very delicious! I had a large salad, so I measured 3 tablespoons and it covered it nicely. There were 6 tablespoons left, so that will cover another 2 salads.

I tried the Smokehouse Chickpeas and Greens salad on page 111 and it was delicious, although I did make an error due to the layout of the recipe. The recipe ingredients are divided into Chickpeas, Salad, and Dressing. Nutritional yeast was listed under Chickpeas, although it was supposed to be sprinkled over the completed salad before serving. Yep, I added the yeast to sauce mixture which I added to the chickpeas in the skillet. Pay closer attention than I did when you make it. Better me than you, right? I opened another can of garbanzos and tried again. The result was a very delicious salad that I will make again and again!

Tempeh will never be bland again! I'm already in love with the Maple Orange Tempeh Nibbles and the Pepperoni Tempeh Bites. They are so full of flavor, the the texture is wonderful. I will probably find it hard to resist them, so I hope they freeze well.

I'm going to try making full size recipes of the cashew based dressings and freeze them, and I hope they work out well. It's hard to use 1 1/2 cups of salad dressing in just 2 days.

Overall, I think this is a fantastic cookbook. I love the photos, the fun and colorful fonts, the way the recipes are laid out, and of course the delicious and bold flavors from the recipes. I was so excited when I found out that my pre-order was shipping sooner than expected, and I was not disappointed when it arrived. My copy is filled with post-it bookmarks and I can't wait to try them all.
38 internautes sur 40 ont trouvé ce commentaire utile 
HASH(0x930b7b34) étoiles sur 5 Great ideas but lacking in execution 2 janvier 2015
Par Kim West - Publié sur
Format: Broché Achat vérifié
I'm actually surprised that this book has garnered so many 5-star reviews. Yes, the recipes are very creative, and yes, you never knew there were so many different ways to eat salad. Bonus that it's vegan-friendly. However, I've had the book for just over a week and already found a serious flaw in at least 3 of the recipes: some of the measurements seem to be totally off. For example, one of the ranch dressing variations calls for 3 tablespoons of brined green peppercorns. As I was making it, I vaguely recalled from using them in the past that these kinds of peppercorns have a very strong flavor/spice, so I started out with only 2 Tbs...and even that was way too intense flavor-wise, making the dressing almost inedible. I kind of think that's inexcusable for a recipe book, but the rest of the salad was so tasty that I couldn't be too upset.

In another recipe, the author provides ingredients for making BBQ-style chickpeas. But it calls for way too much oil- 2 Tbs for one can of chickpeas- and not enough of the "BBQ" sauce. I realize some of this may be personal preference, but it really came out looking and tasting disproportional. But again, the salad as a whole was excellent and I've made notes in the book to make it better next time.

Also, several recipes call for using an entire red onion in what will result in 2 salads. Red onions tend to run large and have a very strong flavor, so in one recipe I cut it down to half and still found the onion flavor and taste overwhelming. So next time, I know to use even less.

The bottom line for me is that this book has a lot of great ideas but the execution needs some work. The fact that I need to stop and really think through each recipe in advance to make sure everything makes sense flavor-wise is a bit of a bummer.
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