Salads Around the World & Original Creations (300 Recipes): Salads & Freshness Volume Two Hardcover – November 22, 2025

Travel the world one salad at a time with300 Salads Around the World & 100 Original Creations – Salads & Freshness, Volume Two.This second volume in the Salads & Freshness series takes you beyond the classics and into a true culinary journey: 200 iconic salads from every corner of the globe, plus 100 inventive and gastronomic creations designed to surprise even seasoned cooks.A World Tour in 200 SaladsMediterranean SaladsFrom Lebanese fattoush, Greek horiatiki, and Italian caprese to Moroccan couscous salads, Provençal grilled vegetables, and Portuguese octopus – discover sun-drenched plates where olive oil, fresh herbs, citrus, and ripe vegetables take center stage.Asian SaladsThai som tam, Vietnamese bo bun, Japanese soba salads, Korean japchae, Indonesian gado-gado, Chinese char siu and pǎo cai… A whole world of spice, crunch, herbs, and balance between sweet, sour, salty, and spicy.American SaladsCobb, Caesar, Waldorf, Tex-Mex bowls, quinoa and grain salads, crab, lobster, and barbecue-inspired plates. From California freshness to Cajun warmth, these recipes are perfect for generous, colorful everyday meals.European SaladsFrom Russian Olivier and German Kartoffelsalat to Scandinavian herring salads, Belgian endive, Irish, Portuguese, Spanish, Italian, Balkan and Nordic specialties – a tour of traditional recipes revisited with precision and clarity.100 Original and Creative CompositionsSweet & Savory SaladsRoasted figs and ham, mango and shrimp with honey and lime, caramelized pears with blue cheese and nuts, beetroot with citrus and pistachios… Ideal for starters that stand out or chic light meals.Fruit Salads, ReimaginedFrom tropical bowls with coconut and lime to autumn fruit with maple, red berries with yogurt and thyme honey, spiced winter fruit and floral notes – fresh desserts and brunch ideas beyond the ordinary “fruit salad.”Fusion SaladsThai-Mexican, French-Vietnamese, Scandinavian-Asian, Italian-Thai, Moroccan-Japanese, Tex-Mex-Asian and more. These recipes play with borders and techniques while staying accessible to the home cook.Gastronomic SaladsLobster and mango with vanilla emulsion, foie gras and caramelized peaches, scallops with truffle, langoustines with citrus, confit oxtail and foie gras, king crab with green apple… Recipes designed for special occasions and ambitious amateurs.A Practical and Inspiring ReferenceClear organization by region and themePrecise titles and structure (200 “world” salads + 100 “original” creations)Ideas for starters, mains, buffet spreads, bistro plates, and festive menusA perfect complement to Volume One: The Essential Classics (700 Salads)Part of the larger collection “A French Culinary Encyclopedia” by Adrien L. Beaulieu, this volume documents both culinary heritage and contemporary creativity.Open this book anywhere, and you’ll land on a salad that tells a story—of a country, a season, or a daring flavor pairing.Ideal for curious cooks, professionals looking for inspiration, and anyone who believes a salad can be so much more than a side dish. Read more