So successful was this book first time around, that we’ve reprinted it. It takes salads out of the realm of barbecue accompaniments and shows how they can be served as satisfying and original main courses. Classics like coleslaw and bean salad are given a new twist, and there’s a handy pictorial guide to help you identify a dizzying variety of lettuces, cresses, sprouts and Asian greens. And, as always with The Australian’s Women’s Weekly cookbooks, every recipe has been triple-tested.