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Author: Jennifer Cockrall-King
Publisher: TouchWood Editions
ISBN: 1771511540
Category : Travel
Languages : en
Pages : 320
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Book Description
Winner of the 2017 Taste Canada Food Writing Award in Culinary Narratives. The food lover's guide to finding the best of the best in the vibrant Okanagan. Discover the edible delights of the Okanagan with profiles on more than 125 farm-to-table chefs, bakers, beekeepers, orchardists, farmers, market gardeners, butchers and charcutiers, fisherpeople, coffee roasters, distillers, craft brewers, chocolatiers, millers, foragers, cheesemakers, fishmongers, and producers of fine craft foods and drink. The valley is absolutely bursting with delicious creations, and this self-guided tour is the best way to find them. Complete with full-colour maps of the area's sub-regions (for the North Okanagan, Central Okanagan, South Okanagan, and the Similkameen), and complete contact information so you can visit farmgate shops or local markets, this is a must-have book for both locals and tourists.
Author: Jennifer Cockrall-King
Publisher: TouchWood Editions
ISBN: 1771511540
Category : Travel
Languages : en
Pages : 320
Get Book Here
Book Description
Winner of the 2017 Taste Canada Food Writing Award in Culinary Narratives. The food lover's guide to finding the best of the best in the vibrant Okanagan. Discover the edible delights of the Okanagan with profiles on more than 125 farm-to-table chefs, bakers, beekeepers, orchardists, farmers, market gardeners, butchers and charcutiers, fisherpeople, coffee roasters, distillers, craft brewers, chocolatiers, millers, foragers, cheesemakers, fishmongers, and producers of fine craft foods and drink. The valley is absolutely bursting with delicious creations, and this self-guided tour is the best way to find them. Complete with full-colour maps of the area's sub-regions (for the North Okanagan, Central Okanagan, South Okanagan, and the Similkameen), and complete contact information so you can visit farmgate shops or local markets, this is a must-have book for both locals and tourists.
Author: Jennifer Schell
Publisher: TouchWood Editions
ISBN: 1771511567
Category : Cooking
Languages : en
Pages : 240
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Book Description
In 2012, Jennifer Schell brought together 160 of the Okanagan Valley's best chefs, wine makers, and food producers to create The Butcher, the Baker, the Wine and Cheese Maker: An Okanagan Cookbook. It was an instant success, selling more than 7000 copies and winning national and global awards. Updated to reflect the constant evolution of food production and culture in the famed valley, this second edition includes profiles of the newest players in the area's culinary scene, new recipes and food and wine pairings, and updated profiles of the region's renowned and respected farmers, producers, artisans and agricultural innovators. In addition to delicious recipes for every meal, such as Quinoa Crusted Falafel Mignon, Sezmu Beef Tartare, Okanagan Lavender Mascarpone Souffle, and Saskatoon Berry Pie, this collection features the stories of the area's experts, and a listing of the area's foodie festivals and events.
Author: Bernadette McDonald
Publisher: TouchWood Editions
ISBN: 1771510366
Category : Travel
Languages : en
Pages : 240
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Book Description
Explore the bucolic Okanagan Valley of south-central British Columbia with Okanagan Slow Road. A compilation of the best of the region's food, drink, and recreation, the book reveals local culinary secrets: crusty double-baked bread, lavender-infused pepper, seasonal vegetables, dark red cherries, sinfully rich double-cream brie, and farm-fresh eggs with yolks so dark they will startle. And of course, the wines. What would delicious local food be without famous vintages from the unique Okanagan terroir? Although not a definitive guide to Okanagan wines, this book is a personal journey from southern desert wineries with their "big reds" through to the northern Okanagan where crisp whites rule, and includes a list of the many wineries worth visiting. Explore the entire length of the Okanagan Valley, with experiences such as spying a rare canyon wren, cycling the historic Kettle Valley Railroad across heart-stopping trestle bridges or among neatly planted vineyards, hiking through fields of spring flowers, paddling in a protected bay, and climbing on the world-famous gneiss of the Skaha Bluffs. Use the wonderful resource of Okanagan Valley farmers' markets at the back of the book to guide your shopping in the region. Eat local, buy local, cook the food yourself, pair dishes with local vintages, and have a lot of fun in the process. Take your time. Slow down. Taste. Smell. Those are the messages of Okanagan Slow Road.
Author: Holly Hughes
Publisher: Da Capo Lifelong Books
ISBN: 0738219444
Category : Cooking
Languages : en
Pages : 319
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Book Description
The seventeenth edition of the classic food writing anthology that serves up "a menu of delicious food, colorful characters, and tales of strange and wonderful food adventures" (Booklist) each year.
Author: Shane M. Chartrand
Publisher: House of Anansi
ISBN: 148701239X
Category : Cooking
Languages : en
Pages : 393
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Book Description
tawâw [pronounced ta-WOW]: Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.
Author: Rod Butters
Publisher:
ISBN: 9781773270029
Category : Cooking
Languages : en
Pages : 240
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Book Description
"Editing by Michelle Meade"--Copyright page.
Author: Karen Anderson
Publisher: TouchWood Editions
ISBN: 1771512474
Category : Travel
Languages : en
Pages : 550
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Book Description
"Brimming with stories of the province’s farmers, growers and producers, this book acts as a guide for supporters of local food and a travel companion for visitors seeking out a uniquely prairie experience." —Globe and Mail Shortlisted for a 2019 Taste Canada Award Winner of a 2019 Gourmand World Cookbook Award in Canada The food lover’s guide to finding the best local food artisans from all over Alberta. From the coulees of the badlands to the combines of the wheatlands, discover Alberta’s diverse terroir, and be captivated by the distinct tastes of this majestic province. Food Artisans of Alberta is a robust travel companion for local food lovers and visitors alike. Come to know the stories, inspiration, and friendly faces of the people who craft great food as they cultivate the community of food artisans. Journey beyond Alberta’s seven signature foods—beef, bison, canola, honey, Red Fife Wheat, root vegetables and Saskatoon berries—to also enjoy breweries, meaderies, distilleries, cheesemakers, and more. With regional maps that highlight the locations of 200 food artisans, set out on an adventure through fertile fields and bountiful edible crops.
Author: Jenn Sharp
Publisher: TouchWood Editions
ISBN: 1771513055
Category : Travel
Languages : en
Pages : 353
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Book Description
"A compelling collection of intimate interviews that tell the story of Saskatchewan's unique food systems." —CAA Magazine Silver Award Winner of the Taste Canada Award for Culinary Narratives and a four-time finalist at the 2021 Saskatchewan Book Awards A robust and inspiring travel companion for both local and visiting food-lovers alike that reveals the stories, inspiration, and friendly faces of the people who craft great food in Saskatchewan. From the province’s southern grain fields to its northern boreal forests, from its city markets to its small-town diners, Saskatchewan is the humble heartland of some of the nation’s most delicious food. Author Jenn Sharp and photographer Richard Marjan spent four months travelling Saskatchewan, chatting at market stalls, in kitchens, bottling sheds, and stockrooms. Flat Out Delicious is the culmination of interviews with small-scale farmers and city gardeners, beekeepers and chocolatiers, ranchers, chefs, and winemakers. Together they tell the story of Saskatchewan’s unique food systems. The journey is organized into seven regions (including a chapter each for restaurant hotbeds Regina and Saskatoon), with essays that delve deeper—into traditional Indigenous moose hunts, wild rice farming in the remote north, and berry picking in the south. There are profiles of over 150 artisans, along with detailed maps, travel tips, and stunning photography, making the book the ideal companion for a road trip that involves plenty of stopping to eat along the way. You’ll meet a lettuce-grower who left a career in the city, and the small-town grad who worked his way up in the Saskatoon restaurant world; couples who are the first in their families to raise livestock, alongside new generations maintaining century-old operations. Whether you’re visiting for the first time or are Saskatchewan born and bred, prepare to be surprised by the abundance of personalities and culinary experiences to be found here in the land of living skies.
Author: YouGuide Ltd
Publisher: YouGuide Ltd
ISBN: 1837064261
Category : Travel
Languages : en
Pages : 84
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Book Description
Author: Shane M. Chartrand
Publisher: House of Anansi
ISBN: 1487006055
Category : Cooking
Languages : en
Pages : 323
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Book Description
tawâw [pronounced ta-WOW]: Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.
