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Title: Great for novices AND accomplished chefs
Review: While I pride myself on being an above average cook, it's confined to vegetarian cooking. I recently started eating salmon and I must say this book has wonderful recipes with clear instructions of dishes that I would be confident to serve at a dinner party to wow my guests. The ingredient lists are relatively short, but there is no compromise on flavour. Peterson lays a lot of emphasis on texture and the marriage of ingredients.No wax paper for papillote? He tells you how to do it with foil. His explanations and alternative methods are meticulous in detail.The great pictures are a bonus.
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