Mccormick & Schmick's: Seafood Restaurant Cookbook, 2nd Edition - Hardcover
Freshness. Quality. Elegance. McCormick & Schmick's Seafood Restaurants have been providing delightful seafood tailored to regional tastes for more than thirty years. Now, diners and chefs can bring home the bold flavors of Grilled Mahi with Rum Butter Sauce, the savor of Lobster and Bay Shrimp Crepes, and the classic charm of Swordfish Picatta. Fish lovers will delight in over 180 pages of tantalizing fresh seafood recipes, including full-color photography by renowned Northwest photographer, Rick Schafer, and recipe compilation by Chef William King, the Executive Chef of McCormick & Schmick's Seafood Restaurants.
"synopsis" may belong to another edition of this title.
About the Author:
Bill King is Vice President of Culinary Develoopment and Training for the over 80 restaurants run by McCormick & Schmick's. Bill has authored two cookbooks for McCormick & Schmick's Seafood Restaurant Group, and was named Oregon Seafood Chef of the Year in 1987. Hes is also the recipient of three gold and three silver medals from the American Culinary Federation. He and his wife reside in Portland, OR.
Review:
"Great fish recipes with fantastic photgraphs--a high-quality book." --Pia Proal, The Restaurant Review, Boston, OR
"If you are looking for a bountiful catch of seafood recipes, then cast your net no further...." --Mike Danahey, Staff Writer, The Sun-Times News Group
".....a lively bistro-type place where impeccable fresh fish reign." --USA Today
"If you are looking for a bountiful catch of seafood recipes, then cast your net no further...." --Mike Danahey, Staff Writer, The Sun-Times News Group
".....a lively bistro-type place where impeccable fresh fish reign." --USA Today
"About this title" may belong to another edition of this title.
- PublisherArnica Pub Inc
- Publication date2005
- ISBN 10 0979477158
- ISBN 13 9780979477157
- BindingHardcover
- Edition number2
- Number of pages186
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Mccormick Schmicks: Seafood Restaurant Cookbook, 2nd Edition
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