Salmon: The Cookbook Paperback – Mar 4 2011
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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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Top Customer Reviews
We would recommend omitting the lemon and definitely the thyme from this recipe.
Most Helpful Customer Reviews on Amazon.com (beta)
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?