Salmon From Market To Plate when you want to eat salmon that is good for you and the oceans is a narrative-driven cookbook for the conscientious cook who wants to maintain a sustainable salmon kitchen.
Maureen C. Berry is a Kentucky-based sustainable seafood advocate, cook, and author of Salmon From Market To Plate when you want to eat salmon that is good for you and the oceans.
Salmon is the quintessential resource for the conscientious cook who wants to maintain and enjoy a sustainable seafood kitchen.
In her 200-page, full-color cookbook, Maureen defines what sustainable salmon means and why you should care. She explains the differences between wild and farmed salmon, offers shopping tips and pantry guidelines, plus shares twenty Everyday Recipes. And when you’re ready to up your game in the kitchen, she offers ten Chef-Inspired Recipes from chefs who support sustainable fisheries and ocean conservation.
Salmon is the first title in her series, The Sustainable Seafood Kitchen.
Visit Maureen’s website at www.maureencberry.com to learn more about the second title in her series, Shrimp From Market To Plate. Search for easy-to-prepare recipes, check out her photography collections, essays, and learn more about Maureen. While you’re there, don’t forget to sign up for her free monthly newsletter. You’ll receive two free recipe collections, Amazing Sustainable Seafood and Soup & Chowder & Chili, Oh My!
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