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Author: Joanne Sasvari
Publisher:
ISBN: 9781773270364
Category : Cooking
Languages : en
Pages : 256
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Book Description
Vancouver's dining scene is synonymous with farm-fresh menus, boundless creativity, and a collaborative spirit. It's no surprise that the city has evolved to become a global foodie destination. Filled with mouthwatering recipes and beautiful photographs, Vancouver Eats presents 90 recipes from 45 of the city's best restaurants. With recipes for salads (Fable's Heirloom Tomato Salad with Burrata), soups (Tacofino's tortilla soup), brunch (Cafe Medina's fricassee champignons), mains (David Hawksworth's cherry tomato, olive, and arugula pizza), desserts (Thomas Haas's hazelnut praline éclair), and cocktails (The Botanist's Appleseed cocktail), this inspired anthology boasts a collection of original and innovative dishes by chefs who've put Vancouver on the culinary map. It even includes a few notable restaurants from Whistler. And best of all, the recipes have been designed with home cooks in mind. Beautifully illustrated throughout by award-winning photographer Kevin Clark, Vancouver Eats is the perfect book for those who want to recreate their favourite dining experiences in their own home. Restaurants include: Araxi - Bearfoot Bistro - Beaucoup Bakery - Blue Water Café - Botanist - Cafe Medina - Cartems Donuterie - Chambar - CinCin Ristorante - Cioppino's Mediterranean Grill - The Dirty Apron Cooking School - Fable Kitchen - The Flying Pig - Gotham Steakhouse & Bar - Guu - Hawksworth - Kissa Tanto - Le Crocodile - Maenam - Miku - Osteria Savio Volpe - Tacofino - Thierry - Thomas Haas Chocolates & Pâtisserie - Torafuku - And many, many more.
Author: Joanne Sasvari
Publisher:
ISBN: 9781773270364
Category : Cooking
Languages : en
Pages : 256
Get Book Here
Book Description
Vancouver's dining scene is synonymous with farm-fresh menus, boundless creativity, and a collaborative spirit. It's no surprise that the city has evolved to become a global foodie destination. Filled with mouthwatering recipes and beautiful photographs, Vancouver Eats presents 90 recipes from 45 of the city's best restaurants. With recipes for salads (Fable's Heirloom Tomato Salad with Burrata), soups (Tacofino's tortilla soup), brunch (Cafe Medina's fricassee champignons), mains (David Hawksworth's cherry tomato, olive, and arugula pizza), desserts (Thomas Haas's hazelnut praline éclair), and cocktails (The Botanist's Appleseed cocktail), this inspired anthology boasts a collection of original and innovative dishes by chefs who've put Vancouver on the culinary map. It even includes a few notable restaurants from Whistler. And best of all, the recipes have been designed with home cooks in mind. Beautifully illustrated throughout by award-winning photographer Kevin Clark, Vancouver Eats is the perfect book for those who want to recreate their favourite dining experiences in their own home. Restaurants include: Araxi - Bearfoot Bistro - Beaucoup Bakery - Blue Water Café - Botanist - Cafe Medina - Cartems Donuterie - Chambar - CinCin Ristorante - Cioppino's Mediterranean Grill - The Dirty Apron Cooking School - Fable Kitchen - The Flying Pig - Gotham Steakhouse & Bar - Guu - Hawksworth - Kissa Tanto - Le Crocodile - Maenam - Miku - Osteria Savio Volpe - Tacofino - Thierry - Thomas Haas Chocolates & Pâtisserie - Torafuku - And many, many more.
Author: Dawn Postnikoff
Publisher: Figure 1 Publishing
ISBN: 9781773271675
Category : Cooking
Languages : en
Pages : 240
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Book Description
Plenty of people talk about farm-to-table dining these days. But on Vancouver Island and the surrounding Gulf Islands, it's truly a way of life. And why not, when there is so much abundance to choose from? From the Comox Valley to the Cowichan to Salt Spring Island, you'll find everything from truffles to tea, passion fruit to Pinot Noir, water buffalo to the most delicately briny oysters. Island Eats is a tribute to the vibrant food culture of Vancouver Island and the Gulf Islands and the celebration of a passionate culinary community built on the edge of a continent. Whether they're shucking oysters and rolling pasta just for you, pouring you a glass of local wine, telling you about the best surf beach or hiking trail or the cool new craft brewery in town, the chefs, mixologists, and food artisans profiled in this cookbook have contributed to the heartfelt food traditions of a rare culinary destination. Featuring more than 80 signature dishes, from a classic salmon chowder to island-foraged chantarelle risotto, apple pie waffles to bannock ice-cream sandwich, this inspired collection boasts locally-minded, soul-satisfying dishes that readers will want to make again and again.
Author: Zagat Survey
Publisher:
ISBN: 9781570067907
Category : Travel
Languages : en
Pages : 82
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Book Description
Author: Peter Ladner
Publisher: New Society Publishers
ISBN: 0865716838
Category : Social Science
Languages : en
Pages : 306
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Book Description
Describes how to ensure food security in urban areas by bringing food production into neighborhoods through the use of community gardening, cooking and composting programs so that cities will have local, fresh and sustainable food sources. Original.
Author: Lauren Mandel
Publisher: New Society Publishers
ISBN: 155092530X
Category : Technology & Engineering
Languages : en
Pages : 283
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Book Description
From roof to table – urban food has reached new heights. Soaring prices and concerns about chemical-laden fruits and vegetables increasingly drive us to grow our own healthy food close to home. In cities, however, vanishing ground space and contaminated soils spur farmers, activists, and restaurateurs to look to the skyline for a solution. The hunger for local food has reached new heights, and rooftops can provide the space that cities need to bring fresh, organic produce to tables across North America. The first full-length book to focus entirely on rooftop agriculture, Eat Up views this growing movement through a practitioner's lens, explaining: Structural, access, and infrastructural considerations Zoning and building codes Proven growing techniques Business and marketing strategies This graphically rich guide provides inspiration and advice to aspiring growers through photographs of successful rooftop farms and gardens and interviews with industry professionals. Easy-to-use checklists and a decision tree are included to help gauge the viability of each unique rooftop opportunity. Essential reading for home gardeners, entrepreneurs, restaurateurs, policy makers, academics, and designers, Eat Up takes urban agriculture to a whole new level, proving that rooftop farming is not just pie in the sky—it is the future of urban food. Lauren Mandel holds a master's degree in landscape architecture from the University of Pennsylvania and a bachelor of arts degree in environmental science. She is a project manager and rooftop agriculture specialist at Roofmeadow, where she designs green roofs and oversees green roof and rooftop agriculture projects around the country.
Author: Meeru Dhalwala
Publisher: Penguin
ISBN: 0143194232
Category : Cooking
Languages : en
Pages : 385
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Book Description
Shortlisted for Gourmand World Cookbook Awards 2017 - Best Indian Cuisine Book Meeru Dhalwala and Vikram Vij, the dynamic team behind North America’s celebrated Indian restaurants, bring together a beautiful new collection of beloved recipes cooked at their restaurants that they also regularly cook at home. These are those special recipes that come from the journey of life and are full of meaning, stories and Indian flavours. This is a cookbook for Indian home cooking, which is Meeru and Vikram’s source of nourishment and health. They eat and enjoy meat, but at home they (especially Meeru) emphasize healthy, delicious vegetarian food, with meat curries served once or, at most, twice a week. Through the beauty of cooking with Indian spices, their vegetarian meals are so delicious that you won’t even think of meat. Inside, you’ll find an abundance of vegetarian recipes along with plenty of fish, poultry and meat recipes for everyone’s enjoyment. Vij’s Indian features 80 original and inspiring recipes, carefully crafted for both new and experienced home cooks. Meeru and Vikram will show you how to make dishes like their Grilled Squash with Sugar-Roasted Beets and Cumin-Spiced Onions, Chickpea and Sprouted Lentil Cakes, Vegetable Koftes with Creamy Tomato Curry, Green and Black Cardamom Cream Chicken Curry, Mildly Curried Beef Short Ribs and Lamb Popsicles with Garlic and Ricotta-Fenugreek Topping. It’s for everyone who wants to cook modern Indian cuisine, and Meeru and Vikram are with you every step of the way. They’ve included pairing suggestions for recipes, so you’ll have lots of ideas and options to keep your Indian cooking dynamic. Assorted Mushrooms and Winter Squash Curry paired with Brown Rice and Yellow Channa Daal Pilaf or Clay Pot Saffron Chicken and Rice paired with Sprouted Lentil, Bell Pepper and Carrot Salad—the combinations are endless! Complete with all the basics on Indian spices, essential Indian staple ingredients, expert tips and suggested wine pairings, Vij’s Indian is a beautiful new collection of recipes.
Author: Alisa Smith
Publisher: Clarkson Potter
ISBN: 0307347338
Category : Cooking
Languages : en
Pages : 273
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Book Description
The remarkable, amusing and inspiring adventures of a Canadian couple who make a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment. When Alisa Smith and James MacKinnon learned that the average ingredient in a North American meal travels 1,500 miles from farm to plate, they decided to launch a simple experiment to reconnect with the people and places that produced what they ate. For one year, they would only consume food that came from within a 100-mile radius of their Vancouver apartment. The 100-Mile Diet was born. The couple’s discoveries sometimes shook their resolve. It would be a year without sugar, Cheerios, olive oil, rice, Pizza Pops, beer, and much, much more. Yet local eating has turned out to be a life lesson in pleasures that are always close at hand. They met the revolutionary farmers and modern-day hunter-gatherers who are changing the way we think about food. They got personal with issues ranging from global economics to biodiversity. They called on the wisdom of grandmothers, and immersed themselves in the seasons. They discovered a host of new flavours, from gooseberry wine to sunchokes to turnip sandwiches, foods that they never would have guessed were on their doorstep. The 100-Mile Diet struck a deeper chord than anyone could have predicted, attracting media and grassroots interest that spanned the globe. The 100-Mile Diet: A Year of Local Eating tells the full story, from the insights to the kitchen disasters, as the authors transform from megamart shoppers to self-sufficient urban pioneers. The 100-Mile Diet is a pathway home for anybody, anywhere. Call me naive, but I never knew that flour would be struck from our 100-Mile Diet. Wheat products are just so ubiquitous, “the staff of life,” that I had hazily imagined the stuff must be grown everywhere. But of course: I had never seen a field of wheat anywhere close to Vancouver, and my mental images of late-afternoon light falling on golden fields of grain were all from my childhood on the Canadian prairies. What I was able to find was Anita’s Organic Grain & Flour Mill, about 60 miles up the Fraser River valley. I called, and learned that Anita’s nearest grain suppliers were at least 800 miles away by road. She sounded sorry for me. Would it be a year until I tasted a pie? —From The 100-Mile Diet
Author: Jennifer Cockrall-King
Publisher: Prometheus Books
ISBN: 1616144599
Category : Social Science
Languages : en
Pages : 374
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Book Description
A global movement to take back our food is growing. The future of farming is in our hands—and in our cities. This book examines alternative food systems in cities around the globe that are shortening their food chains, growing food within their city limits, and taking their "food security" into their own hands. The author, an award-winning food journalist, sought out leaders in the urban-agriculture movement and visited cities successfully dealing with "food deserts." What she found was not just a niche concern of activists but a global movement that cuts across the private and public spheres, economic classes, and cultures. She describes a global movement happening from London and Paris to Vancouver and New York to establish alternatives to the monolithic globally integrated supermarket model. A cadre of forward-looking, innovative people has created growing spaces in cities: on rooftops, backyards, vacant lots, along roadways, and even in "vertical farms." Whether it’s a community public orchard supplying the needs of local residents or an urban farm that has reclaimed a derelict inner city lot to grow and sell premium market veggies to restaurant chefs, the urban food revolution is clearly underway and working. This book is an exciting, fascinating chronicle of a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.
Author: Julian Agyeman
Publisher: MIT Press
ISBN: 0262538415
Category : Political Science
Languages : en
Pages : 345
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Book Description
The intersection of food and immigration in North America, from the macroscale of national policy to the microscale of immigrants' lived, daily foodways. This volume considers the intersection of food and immigration at both the macroscale of national policy and the microscale of immigrant foodways—the intimate, daily performances of identity, culture, and community through food. Taken together, the chapters—which range from an account of the militarization of the agricultural borderlands of Yuma, Arizona, to a case study of Food Policy Council in Vancouver, Canada—demonstrate not only that we cannot talk about immigration without talking about food but also that we cannot talk about food without talking about immigration. The book investigates these questions through the construct of the immigrant-food nexus, which encompasses the constantly shifting relationships of food systems, immigration policy, and immigrant foodways. The contributors, many of whom are members of the immigrant communities they study, write from a range of disciplines. Three guiding themes organize the chapters: borders—cultural, physical, and geopolitical; labor, connecting agribusiness and immigrant lived experience; and identity narratives and politics, from “local food” to “dietary acculturation.” Contributors Julian Agyeman, Alison Hope Alkon, FernandoJ. Bosco, Kimberley Curtis, Katherine Dentzman, Colin Dring, Sydney Giacalone, Phoebe Godfrey, Sarah D. Huang, Maryam Khojasteh, Jillian Linton, Pascale Joassart-Marcelli, Samuel C. H. Mindes, Laura-Anne Minkoff-Zern, Christopher Neubert, Fabiola Ortiz Valdez, Victoria Ostenso, Catarina Passidomo, Mary Beth Schmid, Sea Sloat, Dianisi Torres, Kat Vang, Hannah Wittman, Sarah Wood
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1768
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Book Description
Over 1 Million Copies Sold A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
