Salmon Cookbook (Paperback)

~ James McNair (Author), Patricia Brabrant (Photographer) "Salmon has long enjoyed well-deserved regard among gourmets as one of life's great delicacies..." (more)
Key Phrases: salmon trimmings, cooked salmon, whole salmon, Beurre Blanc, Composed Butter, Herbed Mayonnaise (more...)

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.

Product Description

More than 35 recipes for cooking six different types of salmon, including special techniques for buying, poaching, grilling, baking, sauteing and serving this delicious fish. Full-color photographs.

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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.com Sales Rank: #861,135 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 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

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."

2 of 14 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)

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.