Chef's Salad: Greens, Vegetables, Pasta, Bean, Seafood, Potato

by Bill Jones, James Barber (Foreword by)

From award-winning cookbook author Bill Jones comes a book that proves that salads aren't just a bowl of green lettuce topped with bottled dressings. Innovative recipes such as Baby Greens with a Blackberry and Ginger Vinaigrette, and Crab and Spinach Salad with Warm Red Onion Marmalade show exciting ways to enjoy your daily dose of vegetables.

160 pages, Paperback

First published April 1, 2003

About the author

Bill is a French trained chef who has written 10 cookbooks, won numerous awards (including 2 world cookbook awards) and is an acknowledged expert on foraging, mushrooms and farm to table dining.

He is based on Deerholme Farm in the Cowichan Valley of Vancouver Island.

His latest book is out in April of 2013 and is called The Deerholme Mushroom Cookbook.

Bill hosts dinner, workshops and cooking classes at the farm at at prestigious venues across North America. He is a busy food and wine consultant in several areas including First Nations food traditions.

Reviews

[Stephen · Rating 3 out of 5]

Bill Jones is a high-end Canadian cook, classically trained in England and France. A stand at Sooke Harbour House impressed him with the use of organically-grown local ingredients. His book is strongly influenced by these concerns, perhaps a bit too much, as he crosses the line toward treating food as medicine by talking about what this ingredient "is good for" and that ingredient "promotes" in terms of human health. The ideas in the book run from rudimentary (substitute lemon juice for vinegar in vinaigrette) to novel (tortilla roll with barbecued duck, mesclun and hoisin aioli). If the reader can prevent gagging on observations like "vinegar promotes digestion because it mixes well with stomach acids," there is valuable stuff to be mined from this book.