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COOKING SALMON & STEELHEAD, FROM THE WATER TO THE PLATTER
Author: Scott & Tiffany Haugen
Publisher: Frank Amato Publications, Apr 2004
Never before have so many unique approaches to preparing salmon & steelhead been captured in one volume. 130+ recipes; never again will you wonder how to cook fish. Color illus; 6x9 inches, 184 pgs.
Never before have so many unique approaches to preparing salmon and steelhead been captured in one volume. With more than 130 recipes, this beautifully illustrated book offers many diverse options. Never again will you wonder how to cook fish.
Combining their backgrounds and worldly travels to nearly 30 foreign countries, the authors integrate many of their favorite tastes into this book. Their studies of spices and culturally rich cooking styles have allowed them to merge distinctly exotic flavors from around the globe.
The result is a collection of unparalleled tastes and easy-to-follow, original recipes. Whether you regularly dine on salmon and steelhead, or simply savor the cuisine on special occasions, this book is a valuable asset to any cook's collection.
6 x 9 inches, 184 pages, all color, index.
To be published April 2004