Simply Salmon by James Peterson
Simply Salmon offers 65 irresistible recipes from a best-selling cookbook author and award-winning chef. Using step-by-step photographs and detailed instructions, 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.
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. Peterson is the author of five award-winning cookbooks, including Sauces: Classical and Contemporary (van Nostrand), Fish and Shellfish (Morrow), and most recently, Essentials of Cooking (Artisan). He lives in Brooklyn. New York.
| SKU | Unavailable |
| ISBN 13 | 9781584790266 |
| ISBN 10 | 1584790261 |
| Title | Simply Salmon |
| Author | James Peterson |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Stewart, Tabori & Chang Inc |
| Year published | 2001-05-01 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |