Cooking Salmon and Steelhead or Welcome to Culinary School

Cooking Salmon and Steelhead: From the Water to the Platter

Author: Scott Haugen

Never before have so many unique approaches to preparing salmon and steelhead been captured in one volume. With more than 130 recipes, this beautifully illustrated book offers many diverse options; never again will you wonder how to cook fish. Combining their backgrounds and worldly travels to nearly 30 foreign countries, the authors integrate many of their favorite tastes into this book. Their studies of spices and culturally rich cooking styles have allowed them to merge distinctly exotic flavors from around the globe. The result is a collection of unparalleled tastes and easy-to-follow, original recipes. Whether you regularly dine on salmon and steelhead, or simply savor the cuisine on special occasions, this book is a valuable asset to any cook's collection

Table of Contents:

	Dedication	4
	Introduction	5
	Appetizers	8
	Salads & Soups	28
	Entrees	46
	One-Dish Meals	72
	Exotic Tastes	86
	Marinades & Rubs	102
	Outdoor Cooking	120
	Stuffed Fish	134
	Plank Cooking	146
	Wine Selection	160
	Preparation	161
	Cleaning & Cooling	162
	Scaling Your Catch	164
	Filleting Your Catch	165
	Steaking Strategies	170
	Choosing A Market Fish	172
	Freezing Uncooked Fish	174
	Freezing Ready-To-Cook Fish	178
	Canning Fish	180
	Cooking Tips	183
	Index	184

New interesting book: Poverty Vulnerability and Agricultural Extension or The Most Typical Avant Garde

Welcome to Culinary School: A Culinary Student Survival Guide

Author: Daniel Traster

Welcome to Culinary School delivers exactly what students need to know to thrive in culinary school and succeed in the culinary industry.  More than a book on culinary jobs and certification requirements, it outlines a realistic blueprint of how to get more out of school, enhance one’s credentials, and find a rewarding position within the field. A motivational tone is emphasized throughout and in-text interviews reinforce the book’s   universal appeal. Suggested tasks are provided at the end each chapter and encourage readers to develop study skills, credentials and strategies that will yield the ultimate goal—success in the culinary field.

Food Soul or Low Carb Slow Easy

Food & Soul: Easy and Tasty Vegetarian Cookery

Author: Nayna Dattani

Sure to be a staple in any vegetarian kitchen, this cookbook shows how tofeed the soul as well as the body, by emphasizing that when cooking in a peaceful, loving frame of mind, the resulting food will nourish the emotions as well as the body.

Vegetarianism is becoming an increasingly popular lifestyle choice, as more people are becoming vegetarians for ethical, ecological and health reasons as well. This is the first vegetarian cookbook that feeds the soul as well as the stomach, showing how the consciousness of the cook directly impacts the food, and thus affects the bodies, minds and emotions of those who eat the meal.

Complete with rich color photographs and simple instructions, Food & Soul offers a wealth of culinary delights including: appetizers; soups; main dishes; sauces and chutneys; side dishes; desserts; cakes and decorations; breads, pastries and scones; drinks; and jams, cheeses and yogurts.

Also included is a brief, yet informative, overview of the benefits of a vegetarian diet, as well as a general explanation of elements necessary for optimum health including vitamins, minerals, fiber and antioxidants-good for anyone with diabetes, heart problems, and obesity, or anyone looking to enjoy better physical and mental health.

The cookbook is fully indexed and includes American measurements as well as metric conversions.

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Low-Carb, Slow & Easy

Author: Frances Towner Giedt

Award-winning author Frances Towner Giedt has created the most accessible and appealing collection ever of more than 150 low-carb recipes especially for the slow cooker. The ingredients are readily available, the preparation minimal, the carbs low, and the cooking no-fuss. From appetizers to desserts, and everything in between, these recipes range from updated classic comfort foods to creative combinations and flavorings. So even the most health-conscious reader can throw in some ingredients, switch on the slow cooker, stir once or twice-and kick back. Plus, this one-of-a-kind cookbook includes:

- The latest health information on modified and low-carb diets
- Easy-to-prepare dishes for every occasion
- Recipes ideal for people with diabetes and heart disease
- Directions for adjusting cooking times
- Hints for intensifying flavor
- Comprehensive nutritional analysis and food exchanges for each dish

Author Biography: Frances Towner Giedt is the veteran writer of many health cookbooks, written between 1970, when she first adopted a low-carbohydrate lifestyle, and today. She holds a degree in Foods and Nutrition, with graduate work in Dietetics, and a second degree in Journalism.

Malt Whisky or Provence of Alain Ducasse

Malt Whisky: A Contemporary Guide

Author: Graham Moor

A region by region guide to Scottish distilleries.

Look this: My Life as a Pancreas or Live Large

Provence of Alain Ducasse

Author: Alain Ducass

Foremost French chef, Alain Ducasse travels extensively throughout the world, searching for what makes every country special. In his new book Ducasse shares his discoveries of America's best products and producers. Simple and carefully selected, he captures the precise ingredient and reveals an aspect of its flavor. With the best edibles alphabetized - from almonds to zucchini - this is an ode to the American terroir, a travel into a land of excellence.

Author Bio: Alain Ducasse, the imaginative and exacting master of contemporary Mediterranean cuisine, is hailed internationally as the greatest chef of his generation. He is chef of two three-star restaurants: Louis XV in Monte Carlo and Alain Ducasse in Paris.

Curtis Aikens or Chocolate Lovers Wire O Journal

Curtis Aikens': Guide to the Harvest

Author: Curtis G Aikens

"Guide to the Harvest" is a handy companion which will help you select and prepare fresh fruits and vegetables of all types, both everyday and exotic. Aikens shares the results of his fifteen fascinating years in the produce business and as a television chief, offering a wealth of information about grading, seasonal quality, and nutritional value for more than seventy-five types of produce. He also offers detailed information on varieties, value, regional sources, and storage. Useful to both the novice and the accomplished cook, his book is arranged by type of produce--fruits, vegetables, nuts, and herbs--and alphabetically within each type. It features lots of helpful tips and anecdotes, and more than 150 recipes, including many vegetarian options.

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Chocolate Lover's Wire-O Journal

Author: Lora Brody

Other than perhaps a nine-course meal made entirely of chocolate, what could be more perfect for the chocolate lover in your life? Inspired by Lora Brody's Chocolate American Style, the journal in this collection will satisfy even the most intense chocolate cravings. This Wire-O journal, divided into sections for white, milk, and dark chocoalte, is perfect for recording that unforgettable treat.