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Simply Salmon by James Peterson
Notes about this book
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- ISBN 10 1584790261
- ISBN 13 9781584790266
- Published Jan 24 2007
- Format Hardcover
- Language English
- Countries United States
- Publisher Harry N. Abrams, Inc.
- Imprint Harry N. Abrams, Inc.
Publishers Text
Whether smoked or cured, poached or grilled, salmon is as versatile as it is elegant. In this volume, best-selling cookbook author, acclaimed teacher, and award-winning chef James Peterson offers 65 irresistible recipes for everyone's favorite fish.
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.
Other cookbooks by this author
- Baking: 300 Recipes, 2000 Photographs, One Baking Education
- Baking
- Chicken and Other Poultry: James Peterson's Kitchen Education
- Cocina Esencial
- Colorado Mountain College
- Comment tout cuisiner ? (French Edition)
- Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education
- Cooking
- The Duck Cookbook
- Essentials of Cooking
- Essentials of Cooking
- Essentials of Cooking
- Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
- Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
- Fish & Shellfish: The Definitive Cook's Companion
- Glorious French Food: A Fresh Approach to the French Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- James Peterson's Kitchen Education: Soups and Broths
- Kitchen Simple: Essential Recipes for Everyday Cooking
- Kitchen Simple
- Meat: A Kitchen Education
- Meat
- The New French Classics
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making, 3rd Edition
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classic and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education
- Simply Shrimp: With 80 Globally Inspired Recipes
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Sweet Wines: A Guide to the World's Best with Recipes
- Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
- Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
- Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes
- What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, & Tricks
- What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, and Tricks
