Smoked Salmon: Delicious Innovative Recipes

Overview

The French Laundry's Thomas Keller calls Max Hansen's smoked salmon "arguably the finest smoked salmon produced in America." Now Hansen brings us his 60 favorite ways to enjoy its incomparable flavor. Each succulent dish highlights the versatility of this irresistible, easy-to-find delicacy, whether it's featured in a soup, salad, sandwich, or main course. For elegant parties, the Smoked Salmon Deviled Eggs with fresh dill make a fantastic starter. Creative dinner ideas include Smoked Salmon Ravioli and Roasted ...

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2003 Softcover New with no dust jacket 0811834476. BRAND NEW! ; Trade PB; 0.57 x 8.76 x 8.08 Inches; 132 pages; The French Laundry's Thomas Keller calls Max Hansen's smoked ... salmon "arguably the finest smoked salmon produced in America." Now Hansen brings us his 60 favorite ways to enjoy its incomparable flavor. Each succulent dish highlights the versatility of this irresistible, easy-to-find delicacy, whether it's featured in a soup, salad, sandwich, or main course. For elegant parties, the Smoked Salmon Deviled Eggs with fresh dill make a fantastic starter. Creative dinner ideas include Smoked Salmon Ravioli and Roasted Smoked Salmon on a Bed of French Lentils, drizzled with Bacon-Horseradish Butter Sauce. With gorgeous photographs, instructions for smoking salmon at home, and useful tips such as how to make beautiful salmon "rose" garnishes, this is the ultimate guide to life in the pink. Read more Show Less

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Overview

The French Laundry's Thomas Keller calls Max Hansen's smoked salmon "arguably the finest smoked salmon produced in America." Now Hansen brings us his 60 favorite ways to enjoy its incomparable flavor. Each succulent dish highlights the versatility of this irresistible, easy-to-find delicacy, whether it's featured in a soup, salad, sandwich, or main course. For elegant parties, the Smoked Salmon Deviled Eggs with fresh dill make a fantastic starter. Creative dinner ideas include Smoked Salmon Ravioli and Roasted Smoked Salmon on a Bed of French Lentils, drizzled with Bacon-Horseradish Butter Sauce. With gorgeous photographs, instructions for smoking salmon at home, and useful tips such as how to make beautiful salmon "rose" garnishes, this is the ultimate guide to life in the pink.

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Editorial Reviews

Publishers Weekly
Hansen, owner of Max & Me Catering in Bucks County, Pa., offers his restaurant's signature dish, smoked salmon, among many other recipes in a nicely designed cookbook full of enticing photos and fun retro designs. A chapter on "Canapes and Hors d'Oeuvres" opens with such entries as Smoked Salmon "Roses" on Eli's Raisin-Pecan Bread, and Crostini with Smoked Salmon, Arugula, Mascaropone, and Fried Shallots. Hansen and food writer Goldenson then move on from first courses (Smoked Salmon and Spoonbill Caviar with Shaved Fennel and Herbs) to breakfast basics, such as Scrambled Eggs with Lox and Onions, and Smoked Salmon Frittata with Potatoes, Onions, and Chervil. Rounding out the book are great ideas for lunch: Smoked Salmon Croque-Monsieur, for example, and Whole-Grain Wheat Bread with Smoked Salmon, Hummus, Avocado, Tomato, and Sprouts. The authors' recipes are accessible, their tone is friendly, and they include all the steps necessary to prepare and serve salmon, from smoking to slicing. (Sept.) Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9780811834476
  • Publisher: Chronicle Books LLC
  • Publication date: 8/28/2003
  • Pages: 132
  • Product dimensions: 1.00 (w) x 1.00 (h) x 1.00 (d)

Meet the Author

Max Hansen owns Max & Me Catering in Bucks County, Pennsylvania, where his signature product is his smoked salmon.

Suzanne Goldenson is a Princeton-based food writer and restaurant critic, as well as the author of numerous books on food and wine.

Sang An is a New York based photographer specializing in still life, interiors, and food.

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