Simply Salmon

Ann Turner is the financial and budget manager of the University of
British Columbia Library.

Why a whole book just about salmon? Award-winning chef, cookbook author,
and teacher James Peterson responds “because for many of us salmon is
the only fish we ever cook.” We will certainly cook it much more
confidently and creatively with his guidance.

Beginning with the basics of selecting a suitable fish and judging its
freshness, Peterson guides his students step by step through the
mysteries of cleaning, deboning, and cutting the fish into various
standard serving portions. The following nine chapters deal with methods
of preparing salmon: sauteing, grilling, curing, smoking, poaching,
serving raw, roasting, baking, and broiling, plus a few “other ways”
such as microwaving and in pasta. A good teacher establishes basic
principles and then encourages his students to experiment freely from
there. Peterson organizes each of these method chapters in that way,
proceeding from instructions on the technique to a simple recipe to more
complex and imaginative creations.

The recipes are clearly set out with exceptionally detailed
instructions. There are 58 of them, plus numerous variations and
suggestions for further experimentation. Many are beautifully
illustrated in color, showing professional quality presentations.
Because some of the more exotic ingredients and cookware may not be
readily available, the book includes a list of sources with telephone
and fax numbers and Web site addresses. There are conversion charts for
different systems of weight and volume measures and temperatures, and a
detailed index. This is an outstanding cookbook, a must-have for salmon
lovers.