Additional information
by Jennifer Schell (Author)
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.Author Biography
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.
Number of Pages: 224
Dimensions: 0.8 x 9.9 x 7.9 IN
Publication Date: November 03, 2015
