{"id":9439374901491,"title":"The Complete Guide to Salmon by James E. Griffin","handle":"the-complete-guide-to-salmon","description":"\u003cp\u003eSeafood expert and Johnson \u0026amp; Wales professor James E. Griffin covers everything salmon: farmed versus wild, species, cuts, and handling, then grilling, poaching, pan-frying, and curing. Recipes for brunch, starters, salads, and mains for every skill level. Foreword by New York fishmonger Joe Gurrera.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover, 240 pages\u003c\/li\u003e\n\u003cli\u003eRizzoli, 2026\u003c\/li\u003e\n\u003c\/ul\u003e","published_at":"2026-10-24T13:08:37-07:00","created_at":"2026-03-20T17:00:19-07:00","vendor":"Penguin Random House","type":"Cooks Tools","tags":["Cookbooks","PenguinImport3-20"],"price":4500,"price_min":4500,"price_max":4500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":48711365427443,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780847876488","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Complete Guide to Salmon by James E. Griffin","public_title":null,"options":["Default Title"],"price":4500,"weight":1361,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780847876488","requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/ileoni.com\/cdn\/shop\/files\/9780847876488.jpg?v=1792867341"],"featured_image":"\/\/ileoni.com\/cdn\/shop\/files\/9780847876488.jpg?v=1792867341","options":["Title"],"media":[{"alt":null,"id":47362617311475,"position":1,"preview_image":{"aspect_ratio":0.784,"height":450,"width":353,"src":"\/\/ileoni.com\/cdn\/shop\/files\/9780847876488.jpg?v=1792867341"},"aspect_ratio":0.784,"height":450,"media_type":"image","src":"\/\/ileoni.com\/cdn\/shop\/files\/9780847876488.jpg?v=1792867341","width":353}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eSeafood expert and Johnson \u0026amp; Wales professor James E. Griffin covers everything salmon: farmed versus wild, species, cuts, and handling, then grilling, poaching, pan-frying, and curing. Recipes for brunch, starters, salads, and mains for every skill level. Foreword by New York fishmonger Joe Gurrera.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHardcover, 240 pages\u003c\/li\u003e\n\u003cli\u003eRizzoli, 2026\u003c\/li\u003e\n\u003c\/ul\u003e"}