Salmon (Northwest Homegrown Cookbook)

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9781558688612: Salmon (Northwest Homegrown Cookbook)

First she brought you CRAB-succulent and fresh. Then it was sweet STONE FRUIT, followed by WILD MUSHROOMS and now SALMON. What better way to continue the wildly popular Northwest Homegrown Cookbook Series by award-winning chef and author, Cynthia Nims? Perhaps you'd like to start your day with the Salmon, Potato and Sweet Onion Breakfast Bake, or get your party going with a Deviled Salmon Skewers appetizer, or really wow your guests with a main course of Sesame-Crusted Salmon Steaks with Wasabi Butter. As with her first three books, Cynthia tells the story of Northwest cuisine-in this case salmon-includes a long list of recipes to choose from and, as always, offers plenty of tips for buying, storing, and cooking salmon. A ""calendar of events"" appears as bonus material. Simple or challenging, fast or project-style, these recipes, helpful hints, and colorful illustrations will have beginner and expert chefs alike experimenting with Cynthia's inventive ideas. Featuring sumptuous watercolor illustrations by Don Barnett, the latest book in the Northwest Homegrown Cookbook Series is a reference that lovers of the Northwest cuisine should not-cannot-be without.

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From the Publisher:

WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS 2005 Category: Best Cookbook Illustrations

About the Author:

Cynthia Nims is a food writer and consultant focused on food, wine, travel, cocktails, the good things in life. She has made a career of food writing for over 20 years now.
Her first study-abroad program while at University of Puget Sound took her to Paris for a month. There, she made a pilgrimage to Le Cordon Bleu, the venerable culinary school that dates to 1895.

She took an afternoon cooking demo class and promised myself that one day she would return to France to go to cooking school. She returned to France, but not to Le Cordon Bleu. Instead she signed on as a stagiaire (work-study student) at La Varenne instead. She spent 2 years in France and she not only learned to cook, but found her sense of direction.

She spends her time writing cookbooks and blog posts, developing recipes, writing magazine articles, consulting on various projects, and volunteering time for things such as the International Association of Culinary Professionals (currently serving as president of the board of directors).

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Cynthia Nims
Published by WestWinds Press (2005)
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