Charleston Grill at Charleston Place or Simply Salmon

Charleston Grill at Charleston Place: French Influenced Lowcountry Cuisine

Author: Bob Waggoner

In a city of good food and ?ne dining establishments, the Charleston Grill is one of the most popular and most honored restaurants. Located in Charleston, South Carolina's Charleston Place hotel complex, the Grill has been under the experienced and imaginative direction of Chef Bob Waggoner for ten years and has garnered almost every award given in the culinary world.

Fusing traditional South Carolina Lowcountry cooking with his own French-inspired technique, Waggoner has created a unique and sophisticated southern haute cuisine. Relying heavily upon abundant local produce and seafood, the recipes range from grits and okra to foie gras and sweetbreads. Now these diverse and prized recipes are accessible to the home cook. Waggoner offers step-by-step directions and rounds off many recipes with an appropriate wine selection.

Bob Waggoner is a native of California who lived, trained and worked in France for many years before returning to his native country and cooking at several award-winning restaurants.

During his tenure at Charleston Grill, he has cooked at the James Beard House, received Food and Wine magazine's "Readers' Favorite Chef in North America" Award, received an honorary doctorate from Johnson & Wales University, and has appeared on the Food Network and other nationally syndicated television programs. He received an Emmy for his own television show, Off the Menu and is currently developing a pilot for a new television series called Bob's World. He lives in Charleston with his wife and daughter.

Charleston Grill has consistently been awarded Mobil's Four-Star Dining Award and AAA's Four-Diamond Award, as well as The Wine Spectator's "Best of Award ofExcellence."

Book about: Weisss Herbal Medicine Classic Edition or Shopping

Simply Salmon

Author: James Peterson

Whether poached or grilled, smoked or sauteed, salmon is as versatile as it is elegant. In Simply Salmon, best-selling cookbook author and acclaimed teacher James Peterson offers 65 irresistible recipes for everyone's favorite fish.

Using the informative photos and detailed instructions that have become his signature, Peterson gives the home cook a thorough grounding in the basics of salmon: what to look for when buying fresh salmon; the differences between Atlantic and Pacific and wild and farm-raised salmon; how to clean, bone, and skin salmon; and the proper technique for slicing smoked salmon.

The chapters that follow describe all the ways that salmon can be prepared, including sauteing, grilling, poaching, roasting, curing, and smoking. Peterson opens each section with the basic recipe for the method, and then moves on to creative innovations. Here are updated classics, such as Poached Whole Salmon with Tarragon Butter, Salmon Tartare, and Salmon en Papillote, as well as such original ideas as Sauteed Salmon "Saltimbocca," Grilled Salmon Salad Nicoise, Salmon Tacos, and Salmon and Basil Ravioli. Where appropriate, recipes for accompanying sauces and condiments are included as well. Fifty photographs of finished dishes and cooking techniques, taken by Peterson, complement the authoritative text and recipes.

Table of Contents:

	Introduction	7
	The Basics	10
	Sauteing	22
	Grilling	53
	Curing	91
	Smoking	96
	Poaching	105
	Serving Raw Salmon	116
	Roasting and Baking	124
	Broiling	136
	Other Ways to Cook Salmon	143
	Sources	156
	Conversion Chart	157
	Index	158
	Acknowledgments	160