by James Peterson
Award-winning author, chef, and cooking teacher James Peterson, author of Essentials of Cooking, Splendid Soups, Fish and Shellfish, and Sauces, adds another subject to his impressive roster of cookbooks with the publication of Simply Salmon (Stewart, Tabori & Chang).
Recently chosen as a Main Selection of the Good Cook Book Club, Simply Salmon offers a comprehensive guide to one of today's most popular and versatile dishes. As the author points out in the Introduction, salmon is perhaps the one fish that many people will cook at home.
Using informative photos and detailed instructions that have become his signature, Peterson gives the home cook a thorough grounding in the basics of salmon—from poaching a whole salmon, to preparing gravlox, to making perfect salmon fillets.
Organized by cooking technique (grilling, sautéeing, poaching, roasting, curing and smoking), this beautifully illustrated primer also features 65 mouth-watering recipes with wonderful international accents. From herb-crusted sautéed salmon fillets with pistou to salmon tacos and salmon tandoori, the recipes contain straightforward, easy to use instructions, along with the author's own introductory comments. Peterson also provides a chapter with recipes for accompanying sauces and condiments.
Simply Salmon continues the popular single-subject cookbook series from Stewart, Tabori & Chang. Handsomely produced and written with great clarity and authority, these affordable culinary primers are quickly becoming an indispensable part of a kitchen library.
JAMES PETERSON is the author of five award-winning cookbooks, including Splendid Soups, Sauces, Fish & Shellfish, Vegetables, and Essentials of Cooking. 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.
by James Peterson
Stewart, Tabori & Chang
$19.95, June 2001
160 Pages—65 Recipes, 50 Full-Color Photographs
Information provided by the publisher.
This page created March 2002
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