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A French-trained chef based on Deerholme Farm in the Cowichan Valley, Bill Jones has written for the New York Times, Gourmet, Bon Appetit, Saveur, and Harrowsmith. As well as being a founding member of FarmFolk/CityFolk and SlowFood Vancouver Island, Jones has helped organize the second Canadian Chefs' Congress held in BC in 2010 and he operates a food consulting company, Magnetic North Cuisine. His interest in wild foods, foraging, and First Nations ethnobotany has led to his tenth cookbook, The Deerholme Mushroom Book: From Foraging to Feasting (Touchwood $29.95) with more than 140 recipes that include Truffle Potato Croquettes; Mushroom Pate; Porcini Naan; Semolina Mushroom Cake; Beef Tenderloin and Oyster Mushroom Carpaccio; and Curried Mushroom and Coconut Bisque. 9781771510035
Review of the author's work by BC Studies:
The Deerholme Foraging Book. Wild Foods and Recipes from the Pacific Northwest
Review of the author's work by BC Studies:
The Deerholme Foraging Book. Wild Foods and Recipes from the Pacific Northwest
Articles: 3 Articles for this author
Nominations
Info
Chosen from more than 3500 cookbook entries, Whitecap Books had three titles selected to represent English publishers for the prestigious Gourmand World Cookbook Awards in February. These were Bill Jones' Chef's Salad, Linda Haynes' The ACE Bakery Cookbook and John Schreiner's British Columbia Wine Country.
[BCBW Summer 2004]
Chefs in the Market (Raincoast $28.95)
Info
More than 30 prominent Lower Mainland chefs have contributed to Bill Jones and Steven Wong's Chefs in the Market (Raincoast $28.95), a celebration of Granville Island Public Market. It's an outgrowth of a series of cooking shows performed in the market. "I cannot overestimate the importance of the Granville Public Market,"; says contributor Margaret Chisholm. "It has been an integral part of the overall improvement and appreciation for good food here in Vancouver."; 1-55192-294-0
[Louise Donnelly / BCBW 2001]
Everyone Can Cook (Whitecap)
Press Release
According to Whitecap Books' press material, 2003:
"Bill Jones grew up learning about food, but professional cooking was not his first career choice. He studied geology and engineering at college, and worked in the petroleum industry before deciding to do what he really loved. He left to study at the L'ecole de Cuisine Française Sabine de Mirbeck in England, which emphasized healthy French cuisine. Following a practicum at a Relais & Chateaux property in France, Bill graduated at the top of his class.
"He apprenticed in a two-star Michelin restaurant in Alsace, France, and rose through the ranks of the kitchen. When he returned to Canada, he cooked at several top restaurants, including the Raintree Restaurant during its tenure as Vancouver's Restaurant of the Year. Northwest Palate named him one of BC's rising young chefs. He went to work at the acclaimed Sooke Harbour House near Victoria. "I gained an amazing education in the wonders of BC wild and cultivated products and a firm grounding in the use of salad greens and herbs,"; he says. Bill's eye for fresh ingredients, simple preparations and local food sources led to Chef's Salad.
"Bill lives on a farm in the Cowichan Valley with his wife Lynn and a menagerie of "critters";. He grows vegetables and herbs for restaurants and is a founding member of Farm Folk/City Folk, Cuisine Canada and Slow Food Vancouver Island. His food consulting company serves clients such as Granville Island Market and the BC Salmon Marketing Council.
"Bill's recipes have appeared in the New York Times, Food and Wine and Canadian Living. He has written and co-authored six cookbooks, including the BC Book Award-winning Sublime Vegetarian, the Cuisine Canada Award shortlisted Chefs in the Market, and The Savoury Mushroom. When he is not busy building a new kitchen and dining room at his farm, he gives demonstrations at stores and festivals, and appears on television and radio. Bill is dedicated to expanding his knowledge of wild plants and First Nations culinary techniques, collecting cookbooks, and traveling to discover new cuisines and ingredients."
[BCBW 2003] "Cookbook"
