Exciting new ways to use smoked seafood beyond the bagel and brunch in appetizers, salads, soups, entrées, and more
How do you cook with smoked seafood? And can it work "outside the bagel"? Those are two questions that hundreds of customers asked over the years when they stopped by T.R. Durham's shop, Durham's Tracklements & Smokery in Ann Arbor, Michigan, to buy his famous smoked seafood. Inspired, Durham eventually collected enough recipes not only to fill a book but to answer those questions in imaginative and delicious ways.
The Smoked Seafood Cookbook uniquely addresses a neglected spot on the culinary bookshelf. With everything from smoked salmon to mackerel to finnan haddie and smoked scallops, Durham's recipes offer ideas for exciting salads; pasta, potato, and other starch dishes paired with smoked seafood; soups from every corner of the globe; easy-to-prepare appetizers; even smoked-seafood variations on the classic dish brandade.
The Smoked Seafood Cookbook is also designed to take advantage of the near-universal availability of smoked seafood online, via mail-order, in specialty shops, and in almost every supermarket in America. It offers information on the kinds of smoked seafood available, their particular flavors and textures, and what cooking applications best suit each variety. Durham provides chapters on do-it-yourself techniques for home smoking, an illustrated chapter on slicing and serving your own smoked fish, and a listing of sources for smoked seafood. Additionally, the book is beautifully illustrated throughout with color and black-and-white drawings by local artist Noel Bielaczyc.
As a way to raise further the profile of smoked seafood's role in cooking—and to provide the culinary industry's endorsement of that idea—the book is sprinkled throughout with recipes from professional chefs across the country. Among the contributors are Mario Batali, chef-owner of many restaurants and author of several cookbooks; Sara Moulton, cookbook author and executive chef of Gourmet magazine; Pete Peterson, chef-owner of Tapawingo in Ellsworth, Michigan; Darra Goldstein, cookbook author and editor of Gastronomica: The Journal of Food and Culture; and others.
If you love smoked seafood, or if you've ever wondered what to do with it besides serve it for brunch or put it on a bagel, The Smoked Seafood Cookbook deserves a place in your kitchen.
Praise for Durham's Tracklements & Smokery
"Best of the best in twenty years of tasting."
—Marion Burros, New York Times
"Salmon just doesn't get any better than this."
—Sylvia Rector, Detroit Free Press
"A delectably moist, lightly smoked salmon that literally melts in your mouth . . . the most succulent to pass our lips."
"A gastronomic jewel."
"Truly extraordinary . . . a magnificent job."
—Joan Hamburg, WOR Radio, New York
"Creamy texture and full, rounded taste."
—Food & Wine's Top-Four Smoked Salmon Selections
"It was more than 12 years ago that T.R. Durham moved his fish smokery business to Ann Arbor from Massachusetts - more than 1,000 miles from the ocean. How lucky for Michigan. ... What's worth the price is the explainer on how to cold- or hot-smoke fish, descriptions of different woods and other fine points such as how to properly slice smoked salmon. Everything in the book is explained succinctly and conversationally."
—Susan Selasky, Detroit Free Press, 12/3/08
"One of my favorite places to shop in Ann Arbor is Durham's Tracklements & Smokery. ... Durham has just published The Smoked Seafood Cookbook, which is chock-full of recipes from outstanding contributors such as Mario Batali and Sara Moulton, as well as information on do-it-yourself smoking."
—Kate Lawson, Detroit News, 12/3/08
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