Salmon : The Cookbook. Dieser Artikel ist nicht verfügbar.
Sprache: Englisch
Verlag: Fitzhenry & Whiteside, Limited, 2011
- Softcover
- Gebraucht
Anbieter: Better World Books Ltd, Dunfermline, Vereinigtes KönigreichBetter World Books Ltd
AbeBooks-Verkäufer/-in seit 13. Oktober 2008
Zustand: Gebraucht - Gut
EUR 5,72
Artikelbeschreibung vom Verkäufer
Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Bestandsnummer des Verkäufers 6184888-6
- Titel
- Salmon : The Cookbook
- Verlag
- Fitzhenry & Whiteside, Limited
- Veröffentlichungsjahr
- 2011
- Zustand
- Very Good
- Einband
- Softcover
- Sprache
- Englisch
- ISBN-10
- 1552856453
- ISBN-13
- 9781552856451
- Artikelgewicht
- 1,543 Pfund
- Abmessungen
- N/A
High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish.
The best salmon recipes from Whitecap Books are here in one indispensable volume. Salmon: The Cookbook is complete with full color photos and more than 120 recipes that feature both Atlantic and Pacific salmon. Conveniently organized by meal course, this cookbook includes appetizers, soups, salads and entrees, as well as marinades, curing and different cooking methods.
The easy-to-follow recipes in Salmon range from simple dishes with few ingredients to the more elaborate, such as:
Salmon Pastrami
Home-style Salmon Roe Cured with Apple Juice and Sea Salt
Salmon Sorrel Chowder
Roasted Salmon Fillets with Mango Chili Glaze
Cedar Plank Salmon
Candied Salmon
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Über die Autorin bzw. den Autor
Bill Jones graduated from l'Ecole de Cuisine Francaise Sabine de Mirbeck, in England. His recipes have appeared in The New York Times and Food and Wine. He has written and co-authored six cookbooks, including Chef's Salad, winner of the prestigious World Gourmand Award.
Bill Jones graduated from l'Ecole de Cuisine Francaise Sabine de Mirbeck, in England. His recipes have appeared in The New York Times and Food and Wine. He has written and co-authored six cookbooks, including Chef's Salad, winner of the prestigious World Gourmand Award.
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