The Smoked Seafood Cookbook answers the question, How do you cook with smoked seafood? Hundreds of customer requests for recipes using smoked seafood ""outside the bagel"" inspired T.R. Durham, proprietor of Durham's Tracklements and Smokery in Ann Arbor, Michigan, to collect enough recipes to fill a book.The result is a cookbook that uniquely addresses a neglected spot on the culinary bookshelf. With everything from smoked salmon to mackerel to finnan haddie and smoked scallops, Durham's recipes offer ideas for exciting salads; pasta, potato, and other starch dishes paired with smoked seafood; soups from every corner of the globe; easy-to prepare appetizers; even smoked-seafood variations on the classic dish brandade.""The Smoked Seafood Cookbook"" is designed to take advantage of the near-universal availability of smoked seafood online, via mail-order, in specialty shops, and in almost every supermarket in America. It also offers information on the kinds of smoked seafoods available, their particular flavors and textures, and what cooking applications best suit each variety. Additionally, Durham provides chapters on do-it-yourself techniques for home smoking, an illustrated chapter on slicing and serving your own smoked fish, and a source appendix.As a way to raise the profile of smoked seafood's role in cooking - and to provide the culinary industry's endorsement of that idea - the book is sprinkled throughout with recipes from famous and near-famous chefs across the country. Among the contributors are Mario Batali, chef-owner of many restaurants and author of several cookbooks; Sara Moulton, cookbook author and executive chef of ""Gourmet"" magazine; Pete Peterson, chef-owner of Tapawingo in Ellsworth, Michigan; Darra Goldstein, cookbook author and editor of ""Gastronomica: The Journal of Food and Culture"" (University of California Press, Berkeley); and others.
Publisher: The University of Michigan Press
Number of pages: 160
Weight: 771 g
Dimensions: 210 x 216 x 20 mm