The Butcher, the Baker, the Wine and Cheese Maker by the Sea: Recipes and Fork-Lore from the Farmers, Artisans, Fishers, Foragers and Chefs of the Wes
Schell, Jennifer
ISBN 10: 1771511508 ISBN 13: 9781771511506
Published by Touchwood Editions, 2015
Used
Paperback
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About this Item
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May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G1771511508I4N00
Synopsis:
A celebration of British Columbia's coastal cuisine with recipes and fork-lore from the region’s farmers, artisans, fishers, foragers, and chefs.
The Butcher, the Baker, the Wine and Cheese Maker by the Sea is a tribute to the remarkable innovators and culinary leaders who make up west coast food culture.
Discover some of the most diverse and delicious food on the planet—from the fabulous food-truck fare of Tofino to the elegant dishes of downtown Vancouver’s five-star restaurants, along the Sea to Sky highway to the famous après-ski pub grub of Whistler and the hearty, homegrown smorgasbord of the lush farming valley of Pemberton.
In addition to delicious recipes, such as Beignet with Baked Bowen Apples, Sea Urchin Bruschetta with Avocado, Pepperoncino and Spot Prawns, and Huckleberry Crème Brûlée, this collection features the stories of more than 150 of the area’s experts. Discover why Vikram Vij is the maharaja of the west coast, how Lisa Ahier put a gourmet spin on traditional Texas taste, what inspired David Hawksworth to create his own foundation for young chefs, and where Donna Plough grows her sought-after BC artichokes.
The follow-up to the international award-winning The Butcher, the Baker, the Wine and Cheese Maker: An Okanagan Cookbook, this collection is a commemoration of the intricate community, network, and culture that defines British Columbia’s coastline and the abundance it has to offer.
The Butcher, the Baker, the Wine and Cheese Maker by the Sea is a tribute to the remarkable innovators and culinary leaders who make up west coast food culture.
Discover some of the most diverse and delicious food on the planet—from the fabulous food-truck fare of Tofino to the elegant dishes of downtown Vancouver’s five-star restaurants, along the Sea to Sky highway to the famous après-ski pub grub of Whistler and the hearty, homegrown smorgasbord of the lush farming valley of Pemberton.
In addition to delicious recipes, such as Beignet with Baked Bowen Apples, Sea Urchin Bruschetta with Avocado, Pepperoncino and Spot Prawns, and Huckleberry Crème Brûlée, this collection features the stories of more than 150 of the area’s experts. Discover why Vikram Vij is the maharaja of the west coast, how Lisa Ahier put a gourmet spin on traditional Texas taste, what inspired David Hawksworth to create his own foundation for young chefs, and where Donna Plough grows her sought-after BC artichokes.
The follow-up to the international award-winning The Butcher, the Baker, the Wine and Cheese Maker: An Okanagan Cookbook, this collection is a commemoration of the intricate community, network, and culture that defines British Columbia’s coastline and the abundance it has to offer.
About the Author:
Jennifer Schell is a food and wine writer, columnist, and editor of BC Food & Wine Trails Magazine. Her first cookbook, The Butcher, the Baker, the Wine and Cheese Maker: An Okanagan Cookbook, is a Canadian bestseller and has won numerous international awards.
"About this title" may belong to another edition of this title.
Bibliographic Details
Title: The Butcher, the Baker, the Wine and Cheese ...
Publisher: Touchwood Editions
Publication Date: 2015
Binding: Paperback
Condition: Very Good
Dust Jacket Condition: No Jacket
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The Butcher, the Baker, the Wine and Cheese Maker
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ISBN 10: 1771511508
ISBN 13: 9781771511506
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The Butcher, the Baker, the Wine and Cheese Maker
Published by
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ISBN 10: 1771511508
ISBN 13: 9781771511506
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Paperback
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The Butcher, The Baker, The Wine And Cheese Maker By The Sea: Recipes And Fork-Lore From The Farmers, Artisans, Fishers, Foragers And Chefs Of The Wes
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