Arrival of spring salmon has cooks fired up - Wed, 26 May 2010 PST
Spring salmon season has arrived and with it, the sticker shock over the price of those first fish from the Copper River in Alaska. Paying upwards of $20 a pound can take a bit of the joy out of eating the fish famous for its rich flavor and sky-high levels of omega 3, but those soaring prices will likely come down to earth soon.
Good Food Show Recipes - Thai Fish Cakes
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RiceSelect Jasmati Rice, 36-Ounce Jars (Pack of 4) $27.69 Snowy White, Soft Grains. Flavored by nature. No additives. Microwaveable.... |
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The Family Meal: Home Cooking with Ferran Adria $15.77 The Family Meal is the first home cooking cookbook by the world's greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World's Best Restaurant five times.The recipes inThe Family Meal are easy-to-prepare and meant for family dining at home. Fro... |
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The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes $10.00 The first Whole Foods Market, selling only minimally processed natural and organic products, opened in 1980. In response to all the customers who ever asked, "How do I cook this?", chef Steve Petusevsky and the Whole Foods Market team members present The Whole Foods Market Cookbook, an enormous collection of healthy recipes, filled with comprehensive explanations and descriptions.Many of the recip... |
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Jean-Georges: Cooking At Home with a Four-Star Chef $14.98 The cooking of Jean-Georges Vongerichten--sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original--has earned endless raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few ingredients and is remarkably simple.Now, Jean-Georges, with award-wi... |
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Have you any idea where there is a resort to possibly choose fishing at?