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Using the step-by-step photos and detailed instructions that have become his signature, Peterson gives the home cook a thorough grounding in the basics of salmon: what to look for when buying fresh salmon; the differences between wild and farm-raised; how to clean, bone, and cure salmon; and the proper technique for slicing smoked salmon.
The chapters that follow describe all of the ways that salmon can be prepared, including sautéing, grilling, broiling, poaching, roasting, and smoking. Peterson opens each section with the basic recipe for the method, and then moves on to creative innovations. Here are updated classics, such as Poached Whole Salmon with Tarragon Butter, Salmon Tartare, and Salmon en Papillote, as well as such original ideas as Sauteed Salmon Saltimbocca, Grilled Salmon Salade Nicoise, and Salmon and Basil Ravioli. Where appropriate, recipes for accompanying sauces are included as well. More than 50 photographs of finished dishes and cooking techniques complement the authoritative text and recipes.
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