Salmon: The Cookbook

Joan Lovisek, Ph.D., is a consulting anthropologist and ethnohistorian
in British Columbia.

Bill Jones has culled 120 salmon recipes from cookbooks of notable chefs
and contributed a few of his own in Salmon: The Cookbook. Jamie Kennedy,
Noлl Richardson, and Karen Barnaby are among the chef contributors.
Barnaby, for example, provides a special Valentine recipe for salmon
baked in parchment and served with heart-shaped vegetables. The recipes
show the extensive repertoire that salmon enjoys in the chef’s
kitchen.

Editor Bill Jones discusses the importance of wild salmon as a premium
food, and provides a brief overview of the five types of salmon and
their most suitable means of cooking. The recipes range from the
commonplace scrambled eggs with smoked salmon to more exotic offerings
like salmon pastrami.

Scattered throughout the book are time-saving tips. Many of these
“tips” amount to little more than common sense (e.g., a crustless
will take less time to cook than a quiche with a crust, different types
of pasta can be substituted for the type cited in the recipe, using
prewashed spinach or prepared salad greens can speed up the preparation
of a particular recipe). All in all, this book offers inspiration and
variety for health-conscious readers who are challenged in the kitchen.