Simply salmon / James Peterson.
Material type: TextPublisher: New York : Stewart, Tabori & Chang, 2001Description: 160 pages : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 1584790261
- 9781584790266
- 641.692
- TX748.S24 P48 2001
Contents:
Introduction -- The Basics -- Sauteing -- Grilling -- Curing -- Smoking -- Poaching -- Serving Raw Salmon -- Roasting and Baking -- Broiling -- Other Ways to Cook Salmon -- Sources -- Conversion Chart -- Index -- Acknowledgments.
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.692 PET (Browse shelf(Opens below)) | 1 | Available | A255036B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.692 LEC Le Bernardin cookbook : four-star simplicity / | 641.692 MAT Nobu : the cookbook / | 641.692 MOS Anton Mosimann's fish cuisine. | 641.692 PET Simply salmon / | 641.692 SEA Seafood. | 641.692 SEA Seafood handbook : the comprehensive guide to sourcing, buying and preparation / | 641.692 SIN Gone fishin : the cookbook. III / |
Includes index.
Introduction -- The Basics -- Sauteing -- Grilling -- Curing -- Smoking -- Poaching -- Serving Raw Salmon -- Roasting and Baking -- Broiling -- Other Ways to Cook Salmon -- Sources -- Conversion Chart -- Index -- Acknowledgments.
Machine converted from AACR2 source record.
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