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Salmon ― The Complete Guide to Preparing and Cooking the King of Fish, With 150 Recipes
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Equally delicious hot and cold, this versatile fish can be made into souffles, mousses, pastries and pasta dishes, tarts, pies, grills and gougeres.
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Jane Bamforth trained as a home economist and then as a food and cooking journalist. She has worked as an editor at Good Housekeeping, BBC Good Food, and Woman and Home, and as a deputy chief sub-editor on Prima and chief sub-editor on Essentials. She now works as a food consultant for Waitrose, which she combines with her burgeoning career as a writer and editor. She has recently been involved in a wide range of cookery publications, which have included books by TV chef Gary Rhodes and James Martin, as well as many others on subjects encompassing organic cooking, world cookery, cooking for babies and healthy eating for pregnancy. In this volume she has brought together a definitive collection of recipes by leading food writers to celebrate the enormous diversity and delicious culinary potential of salmon and trout.
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