The Simple Art of Cooking: Salad

Cooking can be one of the enjoyable activities in your life--but it can also be the most intimidating. Enter The Simple Art of Cooking, a collection of bite size cookbooks, each focused on a single kind of dish. Salad, Soup, Eggs, Pasta, Vegetables, Meat, Fish, Potatoes & Rice, Pastries & Breads, Desserts, and Menus. Each featuring 15-30 recipes, plus advice on basic kitchen inventory and fundamental skills, these small ebooks offer the novice a starting place while offering the expert a chance to try something new.

Silvia Lehrer has studied cooking at the Cordon Bleu, La Varenne, and with such individual masters as Giuliano Bugialli, Simca Beck, Marcella Hazan, and James Beard, and founded Cooktique, a cooking school hailed by the New York Times as "one of the best and most comprehensive schools in the nation." Today, she is the food critic for Dan's Papers, the iconic Hamptons weekly. Her previous titles include Cooking at Cooktique (Doubleday) and Savoring the Hamptons: Discovering the Food and Wine of Long Island's East End (Running Press). She lives in Water Mill, New York.