Looking For Unusual Salad Recipes? The 1926 Edgewater Beach Hotel Cookbook Has Them

In 1926, Chef Arnold Shircliffe published "A Book Of Salads," a groundbreaking cookbook that redefined salad in American cuisine. As the head chef at the Edgewater Beach Hotel, Shircliffe aimed to showcase salads as not only nutritious but also artistic and appealing. The cookbook featured hundreds of recipes, stunning color illustrations, and a blend of literary elements, making it a unique read for both cooks and casual readers alike. Shircliffe believed that salads were a true American contribution to the culinary world, advocating for their inclusion in every meal. Priced at $5, which is about $150 today, the book remains a collector's item despite being out of print.

Shircliffe's influence extended beyond the cookbook; he served as a food consultant for the military during World War II and managed a prominent restaurant until his death in 1952. His vision for health-conscious dining has left a lasting impact on American eating habits. Overall, "A Book Of Salads" is remembered for its innovative approach to salad-making.