The Butcher, the Baker, the Wine & Cheese Maker: An Okanagan Cookbook by Jennifer Schell

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Notes about this book

  • mjes on September 26, 2021

    Root vegetable torte (pg 79) layers carrots, beets, rutabaga, turnip, sunchokes, celery root, parsnips, and potatoes with herbs, cheese, and cheese. This is an easy way to introduce the lesser known root vegetables into the family diet. The recipe is easily adapted to almost any taste.

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  • ISBN 10 0991749804
  • ISBN 13 9780991749805
  • Published Sep 01 2012
  • Format Paperback
  • Page Count 199
  • Language English
  • Countries Canada
  • Publisher Okanagan Cookbook Press

Publishers Text

This farm-to-table cookbook celebrates the Okanagan Valley's best chefs, farmers, artisans, and winemakers. The book includes sumptuous recipes created by well known local chefs from starters to mains to desserts and a special section of "homemade" recipes from local growers, farmers and friends. Each recipe is followed by a bio of the chef, of the farmer from where the ingredients were sourced, and of the winery related to the wine paired with the recipe. With over 160 contributors, including a combination of our celebrated chef's recipes and those from the farm, this book is a delicious read that intoduces the reader to the people and the traditions of the Okanagan that is quickly establishing itself as a culinary destination.

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