Wild Water & Woodsmoke
Published by Tassal Pty Ltd
Publishing Date Nov 2011
Photography by Nick Osborne
Foreword by Pete Evans
128 pages, Full Colour, 23 x 20cm, Hard Cover
Website $27.50 inc postage within Australia.
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Please click on the following link for the latest book review on Wild Water & Woodsmoke ~ http://www.visitvineyards.com/food/books-guides-food/wine-food-travel-book-reviews/book-review-wild-water-and-woodsmoke
As national food identity Pete Evans explains in his foreword, Tasmanian salmon has become the new Australian super-food. This exciting new salmon cookbook published by Tassal Tasmania to celebrate their 25 th Anniversary in 2011, includes information about sustainable fishing, growing cycles, salmon’s health benefits and how Tassal through adversity and challenges became Australia ’s largest Atlantic salmon producer.
The highlight of the book are the 40 plus delicious contemporary recipes, all beautifully photographed by Nick Osborne, from many of Australia’s leading chefs including George Calombaris, Teage Ezard, Shane Delia, Jacques Reymond, Christine Manfield, Pete Evans, Gabriel Gate, Serge Dansereau and Tasmanian girls Esther and Ali from My Kitchen Rules, along with other well-known Tasmanian chefs.
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