Sustainable Seafood Advocate Releases Salmon Cookbook In Time For Alaska Salmon Season
When you choose to buy wild Alaska salmon or sustainably farmed salmon, you become a sustainable salmon rock star, helping to save the oceans and leave the planet a healthier place.
- (1888PressRelease) April 13, 2016 - MADISONVILLE, KENTUCKY - Sustainable seafood advocate, cook, and writer Maureen C. Berry of MADISONVILLE will debut her narrative-driven cookbook, Salmon: From Market To Plate, when you want to eat salmon that is good for you and the oceans April 13, 2016, on Amazon.
Salmon is the first cookbook in The Sustainable Seafood Kitchen series geared toward consumers who want to enjoy a sustainable seafood kitchen. Salmon is released just in time for the 2016 Alaska salmon season in May.
In a casual yet informed voice, Salmon defines what sustainable seafood means and why the consumer should care. Berry offers shopping tips, resources, and cooking tips and features easy-to-prepare Everyday Salmon recipes for the home cook. For cooks who want to up their game in the kitchen, Salmon features Chef-Inspired recipes donated from celebrity chefs who support ocean conservation and sustainable fisheries. Salmon is the quintessential quick-guide for the conscientious cook.
Berry, a twenty-three-year food industry professional turned writer, has been working to publish Salmon for two years. She cut her teeth in publishing at Edible Orlando Magazine in 2010. She is the author of "Pas De Deux," a memoir excerpt published in the anthology, Tales of Our Lives by WomensMemoirs. She attends the annual Monterey Bay Aquarium's Sustainable Foods Institute, collaborates with Marine Stewardship Council, The Sustainable Seafood Blog Project, Fish 2.0, and American Shrimp Processors Association.
Salmon From Market To Plate when you want to eat salmon that is good for you and the oceans ISBN 9780997354003
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