The Complete Guide to Salmon
A Culinary Companion for America's Favorite Fish
Seiten
2026
Rizzoli International Publications (Verlag)
978-0-8478-7648-8 (ISBN)
Rizzoli International Publications (Verlag)
978-0-8478-7648-8 (ISBN)
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The preeminent resource for cooking with salmon is both everything you need to know and an extensive recipe collection for this wildly popular protein.
Salmon s popularity is at an all-time high. But how much do consumers really know about their favorite fish species and how do they prepare it? From farmed to wild, Atlantic to king, consumers are faced with questions about species, labeling, and handling, and they re looking for new ways to prepare it. This essential guide begins with an overview of the species rise in prominence, health benefits (this cholesterol cutter is infused with omega-3 fatty acids), purchasing common cuts, and much more. Following is an overview of cooking methods from grilling and poaching to pan-cooking and curing paired with recipes, including dishes for brunch, starters, salads, and mains. There are options for novices and more aspirational ones for advanced cooks. From poached salmon with sweet peas and radish to plank-roasted salmon with citrus-cilantro salsa and salmon tartare salad, the dishes offer a range for today s palate. Griffin answers all the unknowns around salmon from catch methods to species while also offering a cache of both classic and inventive recipes.
Salmon s popularity is at an all-time high. But how much do consumers really know about their favorite fish species and how do they prepare it? From farmed to wild, Atlantic to king, consumers are faced with questions about species, labeling, and handling, and they re looking for new ways to prepare it. This essential guide begins with an overview of the species rise in prominence, health benefits (this cholesterol cutter is infused with omega-3 fatty acids), purchasing common cuts, and much more. Following is an overview of cooking methods from grilling and poaching to pan-cooking and curing paired with recipes, including dishes for brunch, starters, salads, and mains. There are options for novices and more aspirational ones for advanced cooks. From poached salmon with sweet peas and radish to plank-roasted salmon with citrus-cilantro salsa and salmon tartare salad, the dishes offer a range for today s palate. Griffin answers all the unknowns around salmon from catch methods to species while also offering a cache of both classic and inventive recipes.
James E. Griffin is an internationally known seafood expert and professor at Johnson & Wales University who has served as a consultant and manager of food-related businesses. He has appeared on national broadcast media, written on seafood sustainability, and advised multiple global food and beverage organizations. Joe Gurrera, one of New York s most-beloved fishmongers, is the owner of the prestigious Citarella Gourmet Markets.
| Erscheint lt. Verlag | 3.3.2026 |
|---|---|
| Vorwort | Joe Gurrera |
| Zusatzinfo | 100 COLOUR PHOTOGRAPHS |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-8478-7648-9 / 0847876489 |
| ISBN-13 | 978-0-8478-7648-8 / 9780847876488 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Softcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 28,90
