Salmon

Salmon

by Maxine Clark (Author)

Synopsis

Salmon is the king of fishes - smoked or fresh, cooked in fillets, steaks, cutlets - or, for a special occasion, a splendid whole fish. Gorgeously coloured, richly creamy in flavour - it's so declicious that you can easily forget that it's full of miracle Omega-3 oils - just the thing for a healthy heart. Recipes include Light and Airy first courses like Smoked Salmon and Cucumber Sushi; Super Starters like Smoked and Fresh Salmon Terrine; Pancakes, Omelettes and Tarts such as Fluffy Potato Pancakes with Smoked Salmon; Rice and Pasta recipes include Smoked Salmon, Saffron and Leek Risotto,, while bigger Main Courses range from the simple to the spectacular.

$3.66

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Quantity

2 in stock

More Information

Format: Hardcover
Pages: 64
Publisher: Ryland, Peters & Small Ltd
Published: 23 Aug 2001

ISBN 10: 1841721867
ISBN 13: 9781841721866

Author Bio
Maxine Clark was born beside the River Tay, one of the legendary salmon rivers in Scotland. She is a keen fly fisher, and her whole family is passionate about salmon fishing and feasting. A leading food writer and food stylist, she is also a gifted teacher of food related matters. Maxine has taught at well-known schools such as Leith's in London, and now teaches at Alastair Little's Tasting Places in Sicily and Tuscany. Her work appears regularly in magazines and newspapers such as BBC Good Food, Food and Travel and Good Housekeeping.