Salmon Cookbook [Paperback]

James McNair (Author), Patricia Brabrant (Photographer)

Book Description

Publication Date: October 1, 1987

This bounty of mouth-watering recipes includes salmon prepared by poaching, steaming, simmering, baking, roasting, sauteing, grilling, barbecuing, broiling, smoking, and curing. There are also dishes that use up leftover cooked fish. A wide range of hot and cold sauces round out the book. Mix and match them with various salmon preparations according to whim.

Editorial Reviews

From Publishers Weekly

The rich variety of McNair's salmon selections and their artful presentation belie the recipes' ease of preparation and the accessibility of ingredients. Concise, explicit directions are proffered for preparing the versatile, nutritious fish, which can be cooked whole, with head and tail removed, or as steaks or fillets, utilizing assorted methods: poaching and steaming; baking, roasting and sauteeing; grilling, barbecuing and broiling; smoking and curing. Featured are a majestic cold-poached whole salmon covered with herbed mayonnaise and paper-thin cucumber slices; hearty salmon-and-corn chowder and elegant bisque; steamed salmon served warm with sorrel cream, or cold with remoulade sauce; salmon wrapped in parchment or in corn husks with scallops; smoked salmon pate piped onto endive with pastry bag; gravlax; and the elaborate coulibiac, a Russian brioche. Sauces and seasonings receive thorough treatment, and exquisite, full-color photographs accompany each of some 35 recipes.
Copyright 1987 Reed Business Information, Inc.

About the Author

James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.

Patricia Brabrant spends most of her working hours photographing food for advertising promotion, and editorial clients.

Product Details

• Paperback: 96 pages
• Publisher: Chronicle Books (October 1, 1987)
• Language: English
• ISBN-10: 0877014531
• ISBN-13: 978-0877014539
• Product Dimensions: 8.3 x 0.2 x 9 inches
• Shipping Weight: 13.6 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,284,180 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars A real favorite, January 26, 2005

By 

A cook (Houston, TX USA) - See all my reviews

This review is from: Salmon Cookbook (Paperback)

I've had this book since shortly after its release in 1987 - long before the low-carb craze, so having that particular recipe isn't something I'd expect. It's one of only a handful of cookbooks that have been in my library that long that I still use on a regular basis. The salmon mousse and sauteed salmon cakes are real favorites - great ways to use leftover salmon in ways that don't taste like "left-overs."

3 of 17 people found the following review helpful:

4.0 out of 5 stars Great, but missing a great recipe, June 23, 2004

By 

Brian English "benglish2004" (Cranford, NJ United States) - See all my reviews
(REAL NAME)   

This review is from: Salmon Cookbook (Paperback)

I'm on the Atkins diet, and I'd gotten this book in the hopes that it would contain a recipe for Lemon Basil Salmon. I'd been dying for dish this since I'd tasted it at Pizzeria Uno (I know -- you'd think it's just a pizza joint, but it's really got a lot of stuff). It's on their low-carb menu (7 net carbs!) and it's fantastic -- just grilled salmon with some lemon, basil and thyme served with broccoli and tasty low-carb smashed! Unfortunately, it was missing this recipe.

Don't get me wrong, Atkins folks -- there are plenty of fantastic and easy-to-make recipes here for healthy salmon dishes. But for the perfect Lemon Basil Salmon, looks like I'll have to head back to Pizzeria Uno.