Salmon: The Cookbook
Bill Jones (Editor)
August 06, 2005
8.3 X 0.6 X 9.4 inches | 1.5 pounds
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About the Author
Bill Jones graduated from l'Ecole de Cuisine Francaise 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.