The Complete Guide to Salmon (A Culinary Companion for America's Favorite Fish)
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$45.00
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Product Details
Author:
James E Griffin, Joe Gurrera
Format:
Hardcover
Pages:
240
Publisher:
Rizzoli (February 17, 2026)
Imprint:
Rizzoli
Language:
English
Audience:
General/trade
ISBN-13:
9780847876488
ISBN-10:
0847876489
Weight:
45oz
Dimensions:
8.32" x 10.27" x 1.04"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T171753_155746881-20260405.xml
Folder:
RandomHouse
List Price:
$45.00
Country of Origin:
China
Pub Discount:
60
Case Pack:
8
As low as:
$34.65
Publisher Identifier:
P-RH
Discount Code:
B
QuickShip:
Yes
Overview
The preeminent resource for cooking with salmon is both everything you need to know and an extensive recipe collection for this wildly popular protein.
Salmon’s popularity is at an all-time high. But how much do consumers really know about their favorite fish species—and how do they prepare it? From farmed to wild, Atlantic to king, consumers are faced with questions about species, labeling, and handling, and they’re looking for new ways to prepare it. This essential guide begins with an overview of the species’ rise in prominence, health benefits (this cholesterol cutter is infused with omega-3 fatty acids), purchasing common cuts, and much more. Following is an overview of cooking methods—from grilling and poaching to pan-cooking and curing—paired with recipes, including dishes for brunch, starters, salads, and mains. There are options for novices and more aspirational ones for advanced cooks. From poached salmon with sweet peas and radish to plank-roasted salmon with citrus-cilantro salsa and salmon tartare salad, the dishes offer a range for today’s palate. Griffin answers all the unknowns around salmon—from catch methods to species—while also offering a cache of both classic and inventive recipes.
Salmon’s popularity is at an all-time high. But how much do consumers really know about their favorite fish species—and how do they prepare it? From farmed to wild, Atlantic to king, consumers are faced with questions about species, labeling, and handling, and they’re looking for new ways to prepare it. This essential guide begins with an overview of the species’ rise in prominence, health benefits (this cholesterol cutter is infused with omega-3 fatty acids), purchasing common cuts, and much more. Following is an overview of cooking methods—from grilling and poaching to pan-cooking and curing—paired with recipes, including dishes for brunch, starters, salads, and mains. There are options for novices and more aspirational ones for advanced cooks. From poached salmon with sweet peas and radish to plank-roasted salmon with citrus-cilantro salsa and salmon tartare salad, the dishes offer a range for today’s palate. Griffin answers all the unknowns around salmon—from catch methods to species—while also offering a cache of both classic and inventive recipes.
