EAST LANSING, Mich. – Cooks statewide won’t have to “fish” for a tasty recipe in “Wild Caught and Close to Home: Selecting and Preparing Great Lakes Whitefish.”
The cookbook was produced by Michigan Sea Grant, a cooperative program between Michigan State University and the University of Michigan administered through the National Sea Grant College Program, a network of more than 30 university-based programs through the National Oceanic and Atmospheric Administration.
The book covers some whitefish history as well as techniques for preparing whitefish. Recipes cover everything from frying to smoking and pickling, and even campfire cooking. Recipes were written by top chefs in Michigan and other states surrounding the Great Lakes.
Eighteen chefs in the Great Lakes region contributed to this volume, including Cynthia Manning, sous-chef at MSU's Shaw Hall and Rajeev Patgaonkar, executive sous-chef at the Kellogg Hotel and Conference Center at MSU.
The book is intended to help home cooks get acquainted with the many ways to prepare this local, fresh and delicious fish. It can also bring a new perspective to people who have been using whitefish for years.
The books can be purchased online for $16.95 each.
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