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Savor the grilled salmon slabs of the Irish Kings, the delicate mousselines of Belle Epoque France, and the crunchy pan fried steaks served up along Chicago's North Side. These and 35 other colorful recipes pay tribute to the noble, commericially plentiful, and utterly delicious salmon. "This is a fish to conjure and to celebrate," writes author Tennant, as the pages within superbly demonstrate.
Reowned photographer Arie deZanger provides sumptuous illustrations of finished plates as well as of the sequential culinary prodedures. A listing of suppliers and an index are also included.
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