About BC Books Online
BC Books Online was created for anyone interested in BC-published books, and with librarians especially in mind. We'd like to make it easy for library staff to learn about books from BC publishers - both new releases and backlist titles - so you can inform your patrons and keep your collections up to date.
Our site features print books and ebooks - both new releases and backlist titles - all of which are available to order through regular trade channels. Browse our subject categories to find books of interest or create and export lists by category to cross-reference with your library's current collection.
A quick tip: When reviewing the "Browse by Category" listings, please note that these are based on standardized BISAC Subject Codes supplied by the books' publishers. You will find additional selections, grouped by theme or region, in our "BC Reading Lists."
Enlarge Cover
list price: $22.95
edition:Paperback
category: Cooking
published: Jan 2003
ISBN:9781550173024
publisher:
Harbour Publishing Co. Ltd.
Description
Find out how to get the most from your catch with Smoking Salmon and Trout. With over 400 photos and illustrations, this authoritative how-to book provides step-by-step instructions for home processing the fish you catch or buy. Extensive chapters on filleting, smoking, salting, sausaging, marinating and pickling fish show you how to create all the traditional mouth-watering treats you find in supermarkets and delicatessens.
There are easy-to-follow directions for safe home freezing and canning, as well as unusual recipes from around the world - including Jamaica Fritters, Martinique Fishballs and Russian Zapekanka - that have been tested by the author.
Editorial Reviews
"Whelan may have died twenty years ago, but his book seems immortal..."
-Cherie Thiessen, Mariner Life
— Mariner Life
"Whelan...pursued many interests, none with more passion than catching and preparing fish."
-The Mail-Star
— The Mail-Star
"...a fasinating little book that, with 400 photos, and highly detailed text, demystifies the preserving techniques behind everything from lox to caviar."
-Angela Murrils, Georgia Straight
— Georgia Straight
