Average Reviews:
(More customer reviews)The recipes in this book are delicious, but most involve either an ingredient that is kind of hard to find or a preparation that would be best suited for a kitchen crew rather than a single cook. That said, the recipes are easy to follow and really restaurant quality. If you are a wannabe chef, this is a cookbook that can take your cooking up a notch.
As a result of this book, I made beef stock from scratch for the first time, and WOW was it ever delicious! However, I couldn't get veal bones, just beef bones. It's that kind of ingredient issue that makes the recipes difficult. Getting fiddlehead ferns in New Mexico isn't possible either.
So, if you want a cookbook that is regional (Pacific Northwest) and elaborate (restaurant quality) then this is the book for you.
The photos are nice! You'll get hungry just looking at them.
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Having captured the true flavour of the West Coast in this cookbook, Dan Atkinson makes cooking a pleasure. Featuring delectable salmon recipes, from the simple yet sublime Grilled Salmon to the more exotic tastes of Alder Wood Plank Salmon with Bartlett Pear and Rosemary Vinaigrette, this book is sure to be a hit. Dan takes his experience as the chef at the award-winning Salmon House on the Hill restaurant in Vancouver and shows home cooks all they need to know to make outstanding seafood, chicken and meat, pasta, desserts, and more.
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