Wild Water & Woodsmoke

Published by Tassal Pty Ltd
Publishing Date Nov 2011
Photography by Nick Osborne
Foreword by Pete Evans
ISBN 9780646562896
128 pages, Full Colour, 23 x 20cm, Hard Cover
RRP $29.95
Website $26.95 inc postage within Australia .

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.

Please click on Buy Now below for Wild Water & Woodsmoke secure payment site accepting Bank Card, Visa, Mastercard, American Express or PayPal.

Please note you do not require PayPal to purchase this book, on the bottom left hand side of the secure site there is a Credit Card option.
Secure Payment through PayPal.

PRICE: $26.95 including GST and postage within Australia.

For International and wholesale purchases please email Paul County at info@tasfoodbooks.com with your queries.