The Butcher, the Baker, the Wine and Cheese Maker by the Sea: Recipes and Fork-Lore from the Farmers, Artisans, Fishers, Foragers and Chefs of the West Coast by Jennifer Schell

This book has not been indexed yet...

Notes about this book

  • mjes on September 07, 2021

    Rhubarb dashi with smoked fish, sea asparagus & radish (pg 96). I cheated twice: first, I used commercially smoked salmon and second, I did not pickle my sea asparagus. I did taste test a bit with commercially pickled kelp and decided that was too far away from a whey fermentation. Even with my simplications, this makes a grand bowl of soup.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1771511508
  • ISBN 13 9781771511506
  • Published Oct 29 2015
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries Canada
  • Publisher Touchwood Editions
  • Imprint Touchwood Editions

Publishers Text

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 planetfrom 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 apres-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 Creme Brulee, 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."

Other cookbooks by this author