Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair withJoy of Cookingcontinues unabated. And why not?Joyin hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades,Joy of Cookinghas taught America how to cook, serving as the standard against which all other cookbooks are judged.All About Salads & Dressingsupholds that standard. While keeping the conversational and instructional manner of the flagship book,All About Salads & Dressingsis organized by salad type including green; vegetable and savory fruit; bean and grain; fish and shellfish; meat and poultry -- with such delicious classics and exciting innovations as Caesar Salad; Thai Beef Salad; Grilled Swordfish, Tangerine, and Jícama Salad; Tomato and Mozzarella Salad; Hot Apple Slaw; and Three-Bean Salad. And don't forget the dressings: everything from Basic Vinaigrette to creamy Green Goddess Dressing is covered. With a full primer on varieties of lettuce and suggestions for garnishing,All About Salads & Dressingsillustrates how much more there is to salad than just lettuce.Whether you belong to one of the millions of American households that already own a copy (or two) ofJoy,or you have never cracked the spine of a cookbook before,Joy of Cooking: All About Salads & Dressingsis for you. It is a spectacular achievement, worthy of its name.Joyhas never been more beautiful.