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Salmon (The Game & Fish Mastery Library)
 
 
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Salmon (The Game & Fish Mastery Library) (Hardcover)

by S. G. B. Tennant (Author)
5.0 out of 5 stars See all reviews (1 customer review)

List Price: $19.50
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Customers buy this book with Sticks & Stones: The Art of Grilling on Plank, Vine and Stone (The Game & Fish Mastery Library) by Ted Reader

Salmon (The Game & Fish Mastery Library) + Sticks & Stones: The Art of Grilling on Plank, Vine and Stone (The Game & Fish Mastery Library)
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Trout (The Game & Fish Mastery Library)

Trout (The Game & Fish Mastery Library)

by S. G. B. Tennant
5.0 out of 5 stars (1)  $19.50
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Editorial Reviews

Product Description
Savor the grilled Salmon slabs of the Irish Kings, the delicate mousselines of Belle Epoque France, and the rough and crunchy pan fried steaks dished up along Chicago's North Side. These and 35 other vividly illustrated recipes pay tribute to the noble (and delicious) salmon.

About the Author
Author S.G.B. Tennant Jr. has held a lifetime fascination with food and has served as food editor for Sprots Afield and Shooting Sportsman magazines. Photographer Arie deZanger is an internationally prominent and influential food and still-life photographer. His work has appeared in scores of books and such magazines as Bon Appetit, Food & Wine, Epicure and Esquire.

Product Details

  • Hardcover: 96 pages
  • Publisher: Willow Creek Press (April 1999)
  • Language: English
  • ISBN-10: 157223184X
  • ISBN-13: 978-1572231849
  • Product Dimensions: 10.1 x 8.2 x 0.5 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
  • Amazon.com Sales Rank: #95,241 in Books (See Bestsellers in Books)

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    #37 in  Books > Cooking, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Seafood

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5 of 5 people found the following review helpful:
5.0 out of 5 stars SALMON, by S.G.B. Tennant, Jr., photography by Arie deZanger, June 14, 2000
By Edith Uunila Taylor (Washington, DC) - See all my reviews
Growing up in Astoria, Oregon, as the daughter of a commercial salmon fisherman, I frequently ate Chinook salmon six days a week. Hence, I consider myself not only a salmon connoisseur, but an excellent salmon cook. But this delightfully written and mouthwateringly illustrated book has already taught me a lot -- for instance, I would never have thought to combine salmon steaks with Roquefort, but it was a delicious surprise. Those of you, like me, who have already found Mr. Tennant's TROUT indispensable must add this to your collection!
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