Salmon A Cookbook
by Morgan, Diane; Ash, John; Armstrong, E. J.; Armstrong, E. J.Format: Paperback
Pub. Date: 2005-03-17
Publisher(s): Chronicle Books
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Summary
"Diane Morgan loves salmon and it shows. From the deck of a commercial fishing boat in Cordova, Alaska, to the fish farms in Scotland, Diane has traveled the world on a quest to find out everything there is to know about the world's most delicious seafoods." "In Salmon, you'll discover the difference between wild and farmed salmon, and all the different varieties. And the recipes reveal how versatile salmon can be - as welcome at the brunch table as it is for lunch and dinner. Start your day with home-style Salmon Hash. Spoon up some spicy Thai Coconut Soup with Salmon, Ginger, and Lemongrass or sample the classic Caesar salad, topped with lemon-grilled salmon for a satisfying light meal. It's also great roasted - try serving it with an intriguing salsa made with pomegranate and fennel. And for a really dramatic presentation, prepare a whole salmon for a deceptively simple way to impress dinner guests. With tips for storing, preparing, filleting, and taking out pin bones, Salmon is sure to make a big splash in your kitchen."--BOOK JACKET.
Author Biography
Diane Morgan is an experienced cooking teacher and the author of many cookbooks, including Delicious Dips (0-8118-4220-7), Dressed to Grill (0-8118-3139-6), and The Thanksgiving Table (0-8118-2991-X). She lives in Portland, Oregon.
E. J. Armstrong's photography has appeared in a number of cookbooks, including The Perfect Match (0-8118-2918-9) and Nordstrom: Friends and Family Cookbook . She lives in Seattle, Washington.
John Ash is a notable chef and food writer. He is the author of the IACP-winning From the Earth to the Table .
E. J. Armstrong's photography has appeared in a number of cookbooks, including The Perfect Match (0-8118-2918-9) and Nordstrom: Friends and Family Cookbook . She lives in Seattle, Washington.
John Ash is a notable chef and food writer. He is the author of the IACP-winning From the Earth to the Table .
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