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9781584790266

Simply Salmon

by
  • ISBN13:

    9781584790266

  • ISBN10:

    1584790261

  • Format: Hardcover
  • Copyright: 2001-05-01
  • Publisher: Harry N. Abrams
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List Price: $22.50

Summary

Whether smoked or cured, poached or grilled, salmon is as versatile as it is elegant. Simply Salmon offers 65 irresistible recipes.

Author Biography

James Peterson, a California native, learned to cook in France and later served an apprenticeship in the kitchen of three-star chef Georges Blanc. In 1979 he moved to New York and opened the West Village restaurant Le Petit Robert, where he served rustic French food until 1984. For the last 16 years Peterson has been teaching cooking at the French Culinary Institute and at Peter Kump's Cooking School, and is often a guest speaker at cooking schools around the country

Table of Contents

Introduction 7(10)
The Basics
10(12)
Sauteing
22(31)
Grilling
53(38)
Curing
91(5)
Smoking
96(9)
Poaching
105(11)
Serving Raw Salmon
116(8)
Roasting and Baking
124(12)
Broiling
136(7)
Other Ways to Cook Salmon
143(13)
Sources 156(1)
Conversion Chart 157(1)
Index 158(2)
Acknowledgments 160

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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