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says
This single-subject cookbook, packed with instructional photographs, pledges allegiance to everybody’s favorite fish. Renowned writer and culinary arts teacher James Peterson kicks off with the basics: what to look for when buying fresh salmon; the differences between wild and farmed; how to clean, bone and cure, before presenting revised classics such as Salmon With Tarragon Butter and Salmon en Papillote.
from the publisher
Detailed instructions for preparing sixty-five delicious salmon dishes--including Poached Whole Salmon with Tarragon Butter, Salmon Tacos, and Salmon and Basil Ravioli--are accompanied by step-by-step photographs and tips on selecting salmon in the supermarket and the proper techniques for cleaning, boning, curing, and slicing the fish.
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