Smoked Salmon [Paperback]

Max Hansen (Author), Suzanne Goldenson (Author), Sang An (Photographer)

Book Description

Publication Date: October 2003

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.

Editorial Reviews

From 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 "Canapés 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.
Copyright 2003 Reed Business Information, Inc.

From Booklist

Just about everyone relishes the luxurious taste and texture of fine smoked salmon, but few know how to use smoked salmon beyond its conventional role topping a bagel. Max Hansen and Suzanne Goldenson reveal the food's versatility in Smoked Salmon. Starting with instructions on smoking one's own fish, Hansen and Goldenson go on to show how any sort of smoked salmon can be turned into dozens of other dishes. It adds a special smokiness to quesadillas, makes a great topping for pasta, and serves as an unctuous filling for ravioli. It also pairs well with eggs, most notably in a savory bread pudding. Smoked salmon ably substitutes for bacon in a variety of sandwiches and salads. Color photographs add eye appeal to the text. Mark Knoblauch
Copyright © American Library Association. All rights reserved

See all Editorial Reviews

Product Details

• Paperback: 132 pages
• Publisher: Chronicle Books (October 2003)
• Language: English
• ISBN-10: 0811834476
• ISBN-13: 978-0811834476
• Product Dimensions: 8.8 x 8.1 x 0.6 inches
• Shipping Weight: 1.1 pounds
• Amazon Best Sellers Rank: #2,070,049 in Books (See Top 100 in Books)

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