Trout / by S.G.B. Tennant, Jr. ; photography by Arie deZanger.

ISBN:

9781572232761

Title:

Author:

Tennant, S. G. B.

Personal Author:

Tennant, S. G. B.

Publication Information:

Minocqua, Wis. : Willow Creek Press, 2000.

Physical Description:

94 p. : col. ill. ; 21 x 27 cm.

Series:

Game & fish mastery library

Series Title:

Game & fish mastery library

General Note:

Includes index.

Subject Term:

Cookery (Trout)

Format:

Books

Publication Date:

2000

Publication Information:

Minocqua, Wis. : Willow Creek Press, 2000.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.692 TEN	Book	1	Standard shelving location	Searching... Unknown

Trout in the kitchen are distinguished from all other fish by their unique culinary qualities: their delicate flavor, texture and leanness.

The objective of the trout cook, using ritual and mystery in equal parts, is to maximize this flavor and preserve this delicate texture.

After 200 years of enlightened trout cookery, those who stand around in the kitchen a lot have isolated a short list of dishes favored by serious diners.

Gail B. Tennant, Jr. is one of those who has mastered the art of trout cooking and shares it in these exceptional recipes.

Thousands of readers have come to expect a lavishly presented showcase of recipes for specific North American fish, wildfowl or game in each new edition of The Game & Fish Mastery Library.

Trout not only upholds the tradition, but the popular author-photographer team have raised the bar for future editions.

Farm-raised brookies and rainbows, available in supermarkets nationwide, are the featured players in these 34 sumptuous and spectacularly photographed recipes.

Trout includes illustrated culinary procedures and index.

Acknowledgments	p. 6
Introduction	p. 9
A Trout in the Kitchen	p. 13
Trout en Papillote Nicoise	p. 21
Water Angels of Soo-Chow	p. 22
Trout Macon Lyonnaise	p. 25
Smoked Trout Soup	p. 27
Rainbow Wrap	p. 28
Turbans of Trout with Cilantro Mousse	p. 31
The Tzar's Last Trout	p. 33
Trout for the Baroness Blackburn	p. 34
Grilled Brook Trout with Barbados Fruit Splash	p. 37
Salmon Trout Matelote	p. 38
Truites a la Meuniere	p. 40
Spotted Seatrout Stuffed with Crab and Pepperflakes	p. 41
Why We Go Down to the Water	p. 43
Spotted Seatrout in Aspic	p. 50
Red Trout--Green Sauce	p. 53
Saute of Trout Amandine	p. 54
Cracker Fried Troutlings	p. 57
Chinese Basket Trout, Steamed with Ginger and Scallion Sauce	p. 58
Smoking Rainbows	p. 61
Irish Poached Trout in Sorrel Court Bouillon	p. 62
Welsh Sea Trout with Seaweed Laver Bread	p. 65
Truite au Bleu	p. 66
Saute of Small Trout with Basil Sauce	p. 67
Trout Monte Carlo Style	p. 68
Braised Trout a la Chambord	p. 69
Supporting Recipes	p. 71
Culinary Procedures	p. 81
Suppliers	p. 91
Index	p. 93

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