The Cocktail Diaries: Vacation Vibes
A not-too-boozy, fruity, floral sip of happiness. I'm really proud of this one, from the mango juice to the pineapple sage garnish.
I am not sure if I’ve ever done a book review on the blog before! Well here goes nothing.
I was extremely lucky to get my hands on an advanced copy of Diane Morgan’s forthcoming book “Salmon: Everything You Need to Know + 45 Recipes.” Spoiler alert: it’s great. But I will go into more detail than that.
The book is broken up into chapters by type of use. It begins with a a couple of chapters on “the basics” that are anything but. Not only do they discuss Atlantic salmon vs. Pacific and wild vs. farmed, but goes into details about preparing salmon – and by preparing it, I mean breaking it down from full fish form, not tearing off some plastic from the store and removing pin bones. These first two chapters drop more knowledge than many entire cookbooks, and the photos – yes, the photos of a partially broken down whole fish – are stunning.
Then, it continues with 8 recipes for raw salmon – cured, pickled, tartare’d and such. There are only 45 recipes in the book- that’s a significant chunk dedicated to raw preparations! But that’s a great idea. Raw salmon is great, and probably the thing the general public stands the most to learn about. And I really appreciate that while the book explains a lot of things, it doesn’t waste time with boring recipes. Each one of these is simple and elegant, but not basic.
Then, the book moves into chapters on entrees of all kinds and cooking preparations. It takes you through just about everything you could possibly want to try doing with a salmon, and touches on many different genres of food in the process. No two recipes are alike. I tried the Green Curry Braised Salmon, which was utterly simple to make and a fresh, fun lunch.
The recipe suggests accompanying it with rice but I used a few cups of roasted cauliflower instead. I think either would be great! I will definitely make this again.
And one of my favorite things is, the book closes with a chapter on what to do with leftovers. Great idea! We made a salmon hash that incorporated some different elements but was inspired by the book.
When I picked up this book, I was surprised by how small it is. But I shouldn’t have worried. It’s packed full of great knowledge, excellent recipes and a ton of variety. If your goal is to eat salmon weekly, you should definitely pick up this book, because you won’t get bored. I’d recommend it for just about anyone. Even if you’re on a special diet, you can find things in here that will interest you or you can easily adapt to make work.
And, I must say a word about the photos. Excellent photos are absolutely essential to a great cookbook and this cookbook has them. I loved the ones in this book. Good work, Leigh!
Thinking of picking this book up? You can order it on Amazon here,
Important disclaimer! I received a free copy of this book for review. I was not otherwise compensated for this post. My opinions are my own.