Cover image for Simply salmon
Title:
Simply salmon
Author:
Peterson, James.
Personal Author:
Publication Information:
New York : Stewart, Tabori & Chang, 2001.
Physical Description:
160 pages : color illustrations ; 25 cm
General Note:
Includes index.
Language:
English
ISBN:
9781584790266
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX748.S24 P48 2001 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

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


Author Notes

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

Introductionp. 7
The Basicsp. 10
Sauteingp. 22
Grillingp. 53
Curingp. 91
Smokingp. 96
Poachingp. 105
Serving Raw Salmonp. 116
Roasting and Bakingp. 124
Broilingp. 136
Other Ways to Cook Salmonp. 143
Sourcesp. 156
Conversion Chartp. 157
Indexp. 158
Acknowledgmentsp. 160

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