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Salmon: The Cookbook [Paperback]

Bill Jones
4.3 out of 5 stars  See all reviews (3 customer reviews)
List Price: CDN$ 24.95
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Book Description

May 26 2005

High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish. The best salmon recipes from Whitecap Books are here in one indispensable volume.

Salmon: The Cookbook is complete with full color photos and more than 120 recipes that feature both Atlantic and Pacific salmon. Conveniently organized by meal course, this cookbook includes appetizers, soups, salads and entrees, as well as marinades, curing and different cooking methods.

The easy-to-follow recipes in Salmon range from simple dishes with few ingredients to the more elaborate, such as:

  • Salmon Pastrami
  • Home-style Salmon Roe Cured with Apple Juice and Sea Salt
  • Salmon Sorrel Chowder
  • Roasted Salmon Fillets with Mango Chili Glaze
  • Cedar Plank Salmon
  • Candied Salmon

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Salmon: The Cookbook + Halibut: The Cookbook
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Product Description

About the Author

Bill Jones graduated from l'École de Cuisine Française Sabine de Mirbeck, in England. His recipes have appeared in The New York Times and Food and Wine. He has written and co-authored six cookbooks, including Chef's Salad, winner of the prestigious World Gourmand Award.

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Customer Reviews

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Most helpful customer reviews
5.0 out of 5 stars Must Have For Salmon Lovers July 1 2013
Salmon is my favourite fish and this book offers up a plethora of amazing and tasty recipes for cooking it. I have not tried a bad recipe yet and after several years of owning the book, its pages are well worn. Favourites include Cedar Plank Salmon (p 110), Aisan-Spiced Salmon (p 135), and Salmon Poached in Saffron Broth with Cranberry Curry Butter (p 142).
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5.0 out of 5 stars Great addition for the Cookbook Shelf July 19 2014
Format:Paperback|Verified Purchase
Excellent book with great recipes for Salmon that can also be adapted to other fish.
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0 of 2 people found the following review helpful
3.0 out of 5 stars Nice ideas but use your common sense March 4 2007
We've actually only used one recipe: "Oven-Roasted Salmon" on pg 116. It asks that the salmon steaks be cooked at 375 for 8 minutes. Suffice to say that the salmon was still totally raw after 8 minutes. We cooked another 25 minutes and the steaks were just cooked to medium rare. (Our oven is accurate.) We checked through the rest of the book and the instructions range from 375 for 8 minutes to 425 for 15 minutes. We wondered if the recipes had actually been tested.

We would recommend omitting the lemon and definitely the thyme from this recipe.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.1 out of 5 stars  8 reviews
7 of 8 people found the following review helpful
5.0 out of 5 stars Decisions, Decisions Aug. 13 2005
By John Matlock - Published on Amazon.com
I confess. I've always thought of Salmon as something you could only cook in one or two ways. This book came as a big surprise as it includes 120 or more recipies showing salmon being cooked in just about every imaginable fashion. Bill Jones is the editor of the book. An accomplished chef in his own right, trained in France and England he has since specialized in the regional foods of the North West.

In this book he has worked with many of the chef/authors who have published books with Whitecap publishers. They have each contributed salmon recipies from their own kitchens. The recipies are broken down by the course of the meal, as follows:

Marinades & Curing

Stocks, Soups & Chowders

Canapes & Snacks


Eggs & Pastry



Baked & Broiled

Poached & Steamed

Saute & Stirfry.

I can't think of any other part of a meal. The only problem I have with the book is that I'm having a dinner party tonight. I think Barbecued salmon might be a very good thing to have. But there are eight different barbecue recipies. Which one should I try first?
6 of 7 people found the following review helpful
5.0 out of 5 stars Nicely organized by the dining categories of soups, salads, and entrees Aug. 28 2005
By Midwest Book Review - Published on Amazon.com
In Salmon: The Cookbook, culinary expert, author, chef and food consultant Bill Jones has gathered together more than 120 deliciously creative recipes showcasing Atlantic and Pacific species of salmon. Enhanced with color photography an botanical drawings of the various salmon species and their characteristics, the featured recipes are drawn from such noted contributors as Karen Barnaby, Dan Atkinson, Jamie Kennedy and other such dedicated salmon fanciers. Nicely organized by the dining categories of soups, salads, and entrees, Salmon: The Cookbook also features marinades, as well as curing instructions and even various cooking approaches. High in omega-3 and low in fat, salmon is one of the healthiest fish available to the human diet -- and now this compendium of "kitchen cook friendly" recipes makes salmon readily available in a variety of mouth-watering dishes which range from simple family fare to elaborate dining occasions. If you like salmon, then you need a copy of Salmon: The Cookbook as part of your personal culinary reference collection!
1 of 1 people found the following review helpful
4.0 out of 5 stars Nice book Jan. 30 2013
By honeysucklemoon - Published on Amazon.com
Format:Paperback|Verified Purchase
I bought this book for my health-conscious stepfather, and he appreciated it. He especially enjoyed the Cedar Plank Salmon. You can also buy the cedar planks and salmon seasoning on Amazon, making for a nice gift package when paired with this cookbook.
1 of 1 people found the following review helpful
5.0 out of 5 stars Great Cookbook July 29 2009
By Alan Brown - Published on Amazon.com
This is an excellent choice for anyone wanting to cook Salmon in a variety of ways. Each contributor has a different style that you can create in your kitchen with outstanding results.
1.0 out of 5 stars Where are the pictures? May 1 2014
By Tudo - Published on Amazon.com
Format:Paperback|Verified Purchase
This book has Very few pictures. It's helpful to see a picture of how the recipe looks but apparently the author here wants us to use our imaginations as there's only a few images. Therefore we are going to send it back.
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