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Salmon: The Cookbook Paperback – Mar 4 2011

4 customer reviews

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Product Details

  • Paperback: 176 pages
  • Publisher: Whitecap Books (March 4 2011)
  • Language: English
  • ISBN-10: 1552856453
  • ISBN-13: 978-1552856451
  • Product Dimensions: 21.1 x 1.5 x 23.9 cm
  • Shipping Weight: 635 g
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #182,395 in Books (See Top 100 in Books)
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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

4.3 out of 5 stars
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Most helpful customer reviews

Format: Paperback
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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By Gilles Nadeau on Oct. 2 2015
Format: Paperback Verified Purchase
Très bon livre concentré sur le saumon, peu d'images cependant, vraiment beaucoup de recettes à tester.
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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 By Weekend Chef on March 4 2007
Format: Paperback
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 (beta) 8 reviews
8 of 9 people found the following review helpful
Decisions, Decisions Aug. 13 2005
By John Matlock - Published on
Format: Paperback
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
Nicely organized by the dining categories of soups, salads, and entrees Aug. 28 2005
By Midwest Book Review - Published on
Format: Paperback
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
Nice book Jan. 30 2013
By honeysucklemoon - Published on
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
Great Cookbook July 29 2009
By ABrown - Published on
Format: Paperback
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.
Where are the pictures? May 1 2014
By Tudo - Published on
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.