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.

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