Items related to Salmon Cookbook
This bounty of mouth-watering recipes includes salmon prepared by poaching, steaming, simmering, baking, roasting, sauteing, grilling, barbecuing, broiling, smoking, and curing. There are also dishes that use up leftover cooked fish. A wide range of hot and cold sauces round out the book. Mix and match them with various salmon preparations according to whim.
Check out all of James McNair's Chronicle cookbooks!
"synopsis" may belong to another edition of this title.
About the Author:
James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.
From Publishers Weekly:
The rich variety of McNair's salmon selections and their artful presentation belie the recipes' ease of preparation and the accessibility of ingredients. Concise, explicit directions are proffered for preparing the versatile, nutritious fish, which can be cooked whole, with head and tail removed, or as steaks or fillets, utilizing assorted methods: poaching and steaming; baking, roasting and sauteeing; grilling, barbecuing and broiling; smoking and curing. Featured are a majestic cold-poached whole salmon covered with herbed mayonnaise and paper-thin cucumber slices; hearty salmon-and-corn chowder and elegant bisque; steamed salmon served warm with sorrel cream, or cold with remoulade sauce; salmon wrapped in parchment or in corn husks with scallops; smoked salmon pate piped onto endive with pastry bag; gravlax; and the elaborate coulibiac, a Russian brioche. Sauces and seasonings receive thorough treatment, and exquisite, full-color photographs accompany each of some 35 recipes.
Copyright 1987 Reed Business Information, Inc.
Copyright 1987 Reed Business Information, Inc.
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- PublisherChronicle Books
- Publication date1987
- ISBN 10 0877014531
- ISBN 13 9780877014539
- BindingPaperback
- Number of pages96
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