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Here are TWO hard cover cookbooks devoted to Salmon and Seafood!
SIMPLY SALMON by James Paterson is a hard cover cookbook with dust jacket that is a 1st Edition/1st Printing that is in very good condition with minimal wear to the covers and DJ from re-shelving. INSIDE the pages are at least 99.9% free of any marks, stains or writing.
Detailed instructions for preparing sixty-five delicious salmon dishes--including Poached Whole Salmon with Tarragon Butter, Salmon Tacos, and Salmon and Basil Ravioli--are accompanied by step-by-step photographs and tips on selecting salmon in the supermarket and the proper techniques for cleaning, boning, curing, and slicing the fish. Retails for $19.95.
Fish & Shellfish, Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptuous Sides.
Written by Karen Adler & Judith M. Fertig. This hard cover book is a 1st Edition/2nd Printing. This cookbook is in very good condition with minimal wear to the covers and dust jacket from reading and re-shelving. INSIDE the pages are at least 99% free of any marks, stains or writing.
Fish, often bottom-billed in many barbecue and grilling cookbooks with a few token recipes, succeeds spectacularly as the star of the show in Fish & Shellfish, Grilled & Smoked. Authors Karen Adler and Judith M. Fertig--Kansas City foodies and members of an all-women barbecue team called the 'Que Queens--argue that fresh fish and shellfish are a healthier option to other traditional barbecue meats due to their low-fat, low-calorie qualities. There's also wonderful variety, as demonstrated by the 300 recipes--presented in a clean, eye-pleasing layout--that pack this book. Standouts, and there are many, include Cape Cod Blackfish ("mild-flavored yet firm and meaty"); Grilled Baby Squid, brushed with olive oil, garlic, and paprika; and North Woods Smoked Walleye, marinated in wheat beer and served over mixed greens. "Fish Tales," sidebars of fish facts and history that pop up throughout, are a nice touch. There's also a funny story about the authors' reluctance to include a smoked-eel recipe. ("First of all, you have to buy a live eel. That means 30 minutes with a live eel squirming in a plastic bag next to the driver.") In addition, for folks who have a hard time getting fresh fish locally, there's a handy list of fish purveyors. This is a terrific cookbook that would fit nicely on any griller's bookshelf.
Adler (Best Little Grilling Cookbook) and Fertig (Prairie Home Cooking), coauthors of an earlier grilling and smoking cookbook, live in Kansas City, MO, which they describe as the "melting pot of barbecue." Here they offer dozens of recipes inspired by a wide range of cuisines, from Cider-Marinated Boston Bluefish to Grilled Seafood Paella to Smoked Asian Leaf-Wrapped Snapper. There's also a large section devoted to "Everything Else You Need": rubs and marinades, salsas and relishes, and side dishes. The grilling recipes outnumber the smoking ones, and indeed most backyard cooks are more likely to turn to the former first, but the easy, varied recipes for using a smoker as well as the focus on fish and shellfish help set this book apart from the myriad others on outdoor cookery. Retails for $27.95.
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