65463X1 First U.S. Edition. Originally published in Norway by Gyldendal Norsk Forlag A/S under the title Norwegian Salmon: International Chefs' Recipes. St. Martin's Press, New York: 1987. 126 pages. Hardcover with dustjacket. Good condition but dustjacket has tears and is somewhat worn. Thirty-eight chefs from celebrated restaurants in Europe, Scandinavia, Japan, and the United States have contributed unforgettrable salmon recipes to this beautifully illustrated book. The selections include salads, snacks, and soups; salmon baked, braised, poached, steamed, saurteed, and grilled. Every recipe is a tantalizing tribute to this elegant and versatile fish, certain to tempt anyone who loves the delicate taste of fresh salmon. Translated into English from the Norwegian by Jacques Delourme. ISBN: 0312007159 $15.60USD
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