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Author: Andrew Morrison
Publisher: Douglas & McIntyre
ISBN: 1553652614
Category : Cooking
Languages : en
Pages : 258
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Book Description
A second helping of recipes celebrating the B.C. food scene, served up by 70 well-known and emerging chefs. Five years after Vancouver Cooks, which sold more than 13,000 copies, the Chefs' Table Society returns with over 100 new recipes from 70 chefs around Vancouver, Victoria and the Okanagan, including: Tojo Hidekazu of Tojo's Restaurant Vikram Vij of Vij's Melissa Craig of Bearfoot Bistro in Whistler Rob Feenie Divided into four sections -- local food, international flavours, emerging talents and pioneering chefs -- Vancouver Cooks 2 celebrates the key elements that have forged Vancouver's unique culinary culture and made the city a world-class dining destination. We also see the industry behind the scenes, understanding its heritage and the innovative strides Vancouver chefs are taking. Written for the home cook, Vancouver Cooks 2 pairs more than 50 full-colour photographs with the mouthwatering recipes, each with wine notes. Royalties from the sale of this book go to the Chefs' Table Scholarship and Bursary Fund.
Author: Andrew Morrison
Publisher: Douglas & McIntyre
ISBN: 1553652614
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
A second helping of recipes celebrating the B.C. food scene, served up by 70 well-known and emerging chefs. Five years after Vancouver Cooks, which sold more than 13,000 copies, the Chefs' Table Society returns with over 100 new recipes from 70 chefs around Vancouver, Victoria and the Okanagan, including: Tojo Hidekazu of Tojo's Restaurant Vikram Vij of Vij's Melissa Craig of Bearfoot Bistro in Whistler Rob Feenie Divided into four sections -- local food, international flavours, emerging talents and pioneering chefs -- Vancouver Cooks 2 celebrates the key elements that have forged Vancouver's unique culinary culture and made the city a world-class dining destination. We also see the industry behind the scenes, understanding its heritage and the innovative strides Vancouver chefs are taking. Written for the home cook, Vancouver Cooks 2 pairs more than 50 full-colour photographs with the mouthwatering recipes, each with wine notes. Royalties from the sale of this book go to the Chefs' Table Scholarship and Bursary Fund.
Author: Theresa Carle-Sanders
Publisher: Delacorte Press
ISBN: 1101967587
Category : Cooking
Languages : en
Pages : 354
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Book Description
Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders! “If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette • Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup • Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet • Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash • Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks • Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!
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: DL Acken
Publisher: TouchWood Editions
ISBN: 1771512954
Category : Cooking
Languages : en
Pages : 322
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Book Description
A Globe and Mail Top 100 Book that Shaped 2019 Winner of a 2019 Alcuin Society Award for Excellence in Book Design Winner of a 2020 Gourmand World Cookbook Award in Canada Finalist for a 2020 Taste Canada Award Finalist for a 2020 BC Yukon Book Prize Homegrown, modern recipes that feature the most treasured local ingredients from Vancouver Island’s forests, fields, farms and sea. Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. This thoughtfully curated, beautifully photographed contemporary cookbook brings Vancouver Island’s abundant food scene into the kitchens of home cooks everywhere. Whether it’s fresh blackberries, foraged chanterelles and fiddleheads, freshly harvested spot prawns or oysters, line-caught spring salmon, grass-fed beef, or cultivated foods like heritage red fife wheat, these recipes highlight the most sought-after ingredients on the island while honouring the producers and artisans dedicated to sustainable and ethical producing and harvesting. Try recipes like Craft Beer–Braised Island Beef Brisket, Nettle and Chèvre Ravioli, and Beetroot and Black Walnut Cake featuring Denman Island Chocolate. Divided into four sections—forest, field, farm, and sea—Cedar and Salt places the most excellent local ingredients on a pedestal—and then onto your plate.
Author: Shelley Adams
Publisher: North Vancouver, B.C. : Whitecap Books
ISBN: 9781552858714
Category : Cooking
Languages : en
Pages : 0
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Book Description
Whitewater Resorts in the Canadian Rockies is noted for its scenery and the fine quality of the food served in the Fresh Tracks Cafe. This book allows the home cook to recreate Chef Shelley Adams' signature dishes.
Author: W.Kaye Lamb
Publisher: Routledge
ISBN: 1351539523
Category : History
Languages : en
Pages : 395
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Book Description
Four of the greatest maritime exploring expeditions were crammed into two decades late in the 18th century - Cook's third voyage, the French expedition commanded by La P?use, the Malaspina expedition sent out by Spain, and George Vancouver's Voyage of Discovery. All four visited the northwest coast of North America, but weather and circumstances prevented Cook from making more than what Beaglehole calls ' a magnificent, an epoch-making reconnaissance'; La P?use only touched the coast in a significant way at Yakutat Bay and Lituya Bay, and Malasina's memorable visits were to Yakutat Bay and Nootka Sound. Vancouver, by contrast, surveyed the enormous extent of coast from Lower California to Cook Inlet, and his meticulous survey literally set out on the map of the world the intricacies of Puget Sound and the western coast of mainland Canada. It was an achievement that places him with his mentor, Cook, in the first rank of marine surveyors. As a midshipman Vancouver had been with Cook when he discovered the Sandwich (Hawaiian) Islands in 1778. They attracted his interest, and the attention he devoted to the islands, their inhabitants and their political future when he twice later wintered there will surprise many. This is the first annotated edition of Vancouver's journal as he revised it for publication in 1798. The original manuscript has disappeared, but fortunately no fewer than 25 partial or complete logs or journals by other members of the expedition have survived. These supplement Vancouver's narrative at many points. It has been possible to identify virtually all the host of islands, channels and inlets that Vancouver encountered, and the provenance of most of the approximately 400 place names he bestowed, nine out of ten of which are still in use, is indicated. This volume in the set includes the remainder of Book 3, all Book 4, part of Book 5, of a new and annotated edition of A Voyage of Discovery ... (London, 1798). The main pagination of this, the
Author:
Publisher:
ISBN:
Category : Shipping
Languages : en
Pages : 460
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Book Description
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436299
Category : Technology & Engineering
Languages : en
Pages : 412
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With Extensive subject and geographical index. 76 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: Stephen W. Haycox
Publisher: University of Washington Press
ISBN: 0295806850
Category : History
Languages : en
Pages : 233
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Book Description
Saluting an era of adventure and knowledge seeking, fifteen original essays consider the motivations of European explorers of the Pacific, the science and technology of 18th-century exploration, and the significance of Spanish, French, and British voyages. Among the topics discussed are the quest by enlightenment scientists for new species of plant and animal life, and their fascination with Native cultures; advances in shipbuilding, navigation, medicine, and diet that made extended voyages possible; and the lasting significance of the explorers’ collections, artworks, and journals.
Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 0802047904
Category : Cooking
Languages : en
Pages : 1326
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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
