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 Author Name: Jack Whelan
Title: SMOKING SALMON & TROUT PLUS PICKLING, SALTING, SAUSAGING, & MORE
Type: BOOK
Publisher: Harbour Publishing
ISBN Number: 1550173022 / 9781550173024
Seller ID: 1029215
Experts consider this the Bible of preparing salmon for the table. Even if you don't cook, you will find it impossible to put down because it will make you a much smarter angler. 400 illus; 6x9 inches, 240 pgs.
'One of the most popular cook books in North America. A new edition of THE COMPLETE GUIDE TO SMOKING SALMON AND TROUT that has sold over 70,000 copies. Experts consider this the Bible of preparing salmon for the table. Even if you don't cook, you will find it impossible to put down because it will make you a much smarter angler. 400+ B&W photos & illus; 6x9 inches, 230 pgs.
Find out how to get the most from your catch with Smoking Salmon and Trout. With over 400 photos and illustrations, this authoritative how-to book provides step-by-step instructions for home processing the fish you catch or buy. Extensive chapters on filleting, smoking, salting, sausaging, marinating and pickling fish show you how to create all the traditional mouth-watering treats you find in supermarkets and delicatessens.
There are easy-to-follow directions for safe home freezing and canning, as well as unusual recipes from around the world -- including Jamaica Fritters, Martinique Fishballs and Russian Zapakanka--that have been tested by the author.
37 chapters on every aspect of preparing salmon for the table from proper dressing to recipes. Even if you don't cook you will find it impossible to put down because it will make you a much smarter angler. One of the most popular cook books in North America. Every page is filled with outstanding information.
ABOUT THE AUTHOR:
Jack Whelan was a long-time devotee of good fishing and good eating who spent many years in nutrition research. He branded a number of patents internationally in fields of food science and engineering. Smoking Salmon and Trout is the result of his years of research into commerical preserving and processing of fish, and years of adapting these proven practices to easy home use.
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