Bill Jones

Bill Jones is a renowned, Michelin-trained chef based on Deerholme Farm in the Cowichan Valley, British Columbia. He is the author of twelve cookbooks and winner of two world cookbook awards. His writing has appeared in numerous publications, including the New York Times, Gourmet, Bon Appetit, and Saveur. An acknowledged expert on wild foods and foraging, Bill has a keen respect for local First Nations ethnobotany and culture. He is an accomplished cooking instructor and a passionate supporter of local food communities. His consulting company, Magnetic North Cuisine, is active in all areas of local food production, marketing, and development.

Titles by this author

Cover image for “The Deerholme Foraging Cookbook: Wild Ingredients and Recipes from the Pacific Northwest: Revised and updated.” The background is all black and there are yellow, green and white line drawings of different plants, mushrooms, and one clam. In the center the word “the” is in a thin, yellow, all-caps, sans serif font above the title “Deerholme Foraging Cookbook” which is in a large, bold, all-caps, sans serif white font. The subtitle is below in a thin, yellow, letter case, sans serif font reading, “Wild Ingredients and Recipes from the Pacific Northwest”, below that in the same font but in all caps it reads, “Revised and Updated”. Below that the authors name, Bill Jones, is written in a bold, white, letter case, serif font. Book cover is by Jazmin Welch of Fleck Creative Studio.
The Deerholme Foraging Cookbook
Bill Jones
The Deerholme Vegetable Cookbook
Bill Jones
The Deerholme Mushroom Book
Bill Jones