Simply Salmon, James Peterson
Most of the techniques for cooking salmon are the same as for cooking any fish. Salmon, however, does have a high-fat content that makes it appropriate for some treatments and not for others. It takes very well to smoking. I give directions for both cold and hot smoking. Copyright 2001, hardcover, first edition, first printing, full-color, signed, 160 pages, very good condition (a price tag was peeled off the dust jacket and has left a sticky spot.)
Most of the techniques for cooking salmon are the same as for cooking any fish. Salmon, however, does have a high-fat content that makes it appropriate for some treatments and not for others. It takes very well to smoking. I give directions for both cold and hot smoking. Copyright 2001, hardcover, first edition, first printing, full-color, signed, 160 pages, very good condition (a price tag was peeled off the dust jacket and has left a sticky spot.)
Most of the techniques for cooking salmon are the same as for cooking any fish. Salmon, however, does have a high-fat content that makes it appropriate for some treatments and not for others. It takes very well to smoking. I give directions for both cold and hot smoking. Copyright 2001, hardcover, first edition, first printing, full-color, signed, 160 pages, very good condition (a price tag was peeled off the dust jacket and has left a sticky spot.)