Whitewater Cooks More Beautiful Food by Shelley Adams

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    • Categories: Side dish; Vegetarian
    • Ingredients: Yukon Gold potatoes; Parmesan cheese; garlic salt; thyme; rosemary
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    • Categories: Dips, spreads & salsas; Sauces, general; Appetizers / starters; Vegetarian
    • Ingredients: toasted almonds; toasted sunflower seeds; hemp seeds; flax seeds; spinach; beets; carrots; yams; onions; parsley; dill; oats; ground cumin; lime juice; ground cayenne pepper; eggs; tahini; lemons; red onions; garlic; jalapeño peppers; cilantro; sour cream; plain yogurt; maple syrup
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    • Categories: Side dish; Vegetarian
    • Ingredients: carrots; dill; Maldon salt; honey
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    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: sour cream; flour; cornmeal; butter; onions; maple syrup; balsamic vinegar; prosciutto; fig jam; goat cheese
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    • Categories: Appetizers / starters; Side dish; Vegetarian
    • Ingredients: basil pesto; green beans; Parmesan cheese; panko breadcrumbs
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    • Categories: Pasta, doughs & sauces; Main course; Side dish; Winter
    • Ingredients: pancetta; mixed mushrooms; dried chanterelle mushrooms; thyme; Marsala wine; whipping cream; chicken stock; onions; maple syrup; balsamic vinegar; potato gnocchi; Parmesan cheese
    • Accompaniments: Totally green salad
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: tahini; broccoli; store-cupboard ingredients
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    • Categories: Side dish; Vegetarian
    • Ingredients: broccoli; garlic; lemons; toasted pine nuts; Parmesan cheese; basil
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    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: Swiss chard; lemons; toasted pine nuts; cilantro; Parmesan cheese
    • Accompaniments: Ricotta gnudi
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    • Categories: Appetizers / starters; Small plates - tapas, meze; Greek
    • Ingredients: prawns; onions; dry white wine; dried oregano; mint; basil; tomatoes; feta cheese; parsley; chives
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    • Categories: Egg dishes; Breakfast / brunch; Christmas; American; Vegetarian
    • Ingredients: croissants; vegetables of your choice; eggs; whole milk; nutmeg; basil; green onions; sharp cheddar cheese; mozzarella cheese; Parmigiano Reggiano cheese
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    • Categories: Sauces for poultry; Appetizers / starters; Summer; Vietnamese
    • Ingredients: chicken wings; soy sauce; rice flour; ginger; garlic; fish sauce; sambal oelek; lemongrass paste; cilantro; limes; roasted peanuts; Thai red chiles
    • Accompaniments: Bangkok steak salad
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    • Categories: Side dish; Vegetarian
    • Ingredients: onions; fennel bulbs; Swiss chard; lemon zest; Gruyere cheese
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    • Categories: Sauces, general; Side dish; Swedish; Vegetarian
    • Ingredients: yams; clarified butter; jalapenos; parsley; cilantro; limes; mayonnaise; sour cream; canned chipotle chiles in adobo sauce
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    • Categories: Side dish; Vegetarian
    • Ingredients: nugget potatoes; Maldon salt; Parmesan cheese; green onions; truffle oil
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    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: pesto; shallots; mayonnaise; buttermilk; arugula; Roma tomatoes; Asiago cheese; toasted pumpkin seeds; blackcurrants; cooked corn; avocados; cooked Israeli couscous
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    • Categories: Salads; Side dish; Summer; Vegetarian
    • Ingredients: melons; lime juice; chili powder; cotija cheese; toasted pumpkin seeds; cilantro
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    • Categories: Salads; Side dish
    • Ingredients: green lentils; chicken stock; shallots; cauliflower; carrots; garam masala; cumin seeds; garlic; cilantro
    • Accompaniments: Tamarind-and-yogurt marinated chicken
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    • Categories: Salads; Side dish; Greek; Vegetarian
    • Ingredients: green peppers; red onions; English cucumbers; vine tomatoes; watermelon; feta cheese; pitted Kalamata olives; mint; oregano; parsley; lemon juice; Maldon salt
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    • Categories: Grills & BBQ; Salads; Appetizers / starters; Lunch
    • Ingredients: peaches; balsamic cream; arugula; basil; lemons; burrata cheese; prosciutto; black peppercorns
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    • Categories: Dressings & marinades; Grills & BBQ; Salads; Lunch; Main course; American
    • Ingredients: eggs; anchovy paste; prosciutto; romaine hearts; capers; Parmesan cheese; lemons
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    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: butter lettuce; sugar snap peas; asparagus; baby cucumbers; zucchini; green onions; dill; feta cheese; avocados; pistachio nuts; lemon juice; shallots
    • Accompaniments: One-pan gnocchi with mushrooms and pancetta
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    • Categories: Dressings & marinades; Salads; Side dish; Summer; Vegetarian
    • Ingredients: zucchini; red peppers; yellow peppers; red onions; leeks; Sicilian olives; orzo pasta; baby arugula; toasted pine nuts; basil; feta cheese; lemon juice
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Notes about this book

  • Frogcake on November 10, 2021

    COCONUT BLONDIES - delicious! These are quickly made in a food processor. They’re quite sweet and yummy. I will reduce the butter next time. Substituted roasted crushed walnuts for hazelnuts as I didn’t have the latter. A big hit in my family- they also freeze well.

  • jimandtammyfaye on July 17, 2021

    Totally Green Salad- Exceptional flavor and texture. Added a few chopped castelvetrano olives and a several halved cherry tomatoes, slightly missing the totally green mark :) Loved by all- and no leftovers!

  • jimandtammyfaye on July 03, 2021

    Gail's Little Balls of Heaven- absolutely loved these. Ingredients are combined in a food processor. Using almond flour and egg whites makes them a "little healthier??" Interior texture is chewy. Will try adding 1/2 tsp salt next time. Might try subbing cherries for apricots.

  • averythingcooks on February 19, 2021

    Braised Short Ribs with Gremolata [pg 114]: I make a lot of different versions of short ribs (including 1 from a different Whitewater title), but sadly these were a miss for us. I don't usually go the slow cooker route but they did smell good throughout the day and the beef was fall apart tender. But ultimately, the sauce was thin and underwhelming and even though I tried to reduce it and beef it up flavour wise, they just weren't the beefy, rich short ribs we are are used to. NOT a repeat.

  • Frogcake on December 07, 2019

    GAIL’S LITTLE BALLS Of HEAVEN- these little balls are incredibly delicious. Sadly, I didn’t have any icing sugar so replaced this with flaked sweetened coconut. They do remind me of little amaretti that I ate so many times in Italy!

  • cadfael on September 26, 2019

    Black pepper Tofu and Chicken with Charred Herbs & Artichokes are both winners

  • cadfael on June 06, 2019

    An excellent book

  • Frogcake on January 29, 2019

    CHERMOULA LAMB AND HALOUMI MEATBALLS - Delicious! I made this over two days. It’s real worth quadrupling the chermoula for other uses. Would make this again.

  • Frogcake on August 19, 2018

    YUKON GOLD POTATO SALAD WITH HONEY CURRY VINAIGRETTE- Quite the delicious potato salad! I used one third of a cup of honey, a bit less than directed. Mr. Frogcake loved this a lot - wants it in rotation. I was tempted to add grilled peach slices to this salad and might do this next time.

  • Frogcake on March 21, 2018

    HASSELBACK YAMS with HERB DRIZZLE and CHIPOTLE CREAM - we loved this recipe! Prefer this to yam fries and elegant enough to serve to company (although less work than it seems). Worth making double the chipotle cream for other uses (e.g. condiment for sandwiches!) Will make these again.

  • Frogcake on February 10, 2018

    TAMARAND AND YOGURT MARINATED CHICKEN - A really great recipe. Don’t skimp on the garlic or the marinating time! I doubled the lemon juice and zest because I had no limes. If you happen to have any leftovers, the chicken makes an awesome sandwich!

  • Frogcake on February 10, 2018

    SALMON WITH CRISPY KALE COCONUT RICE AND ROaSTED YAMS - Totally delicious. Comes together very quickly too.

  • Frogcake on February 10, 2018

    YUM SON BOWL - Another innovative recipe in this book. I could eat this one all week. We loved the taste combination. Bookmarked for our Whistler family gathering. (Five stars.)

  • Frogcake on February 10, 2018

    BLACK PEPPER TOFU - a fabulous tasty dish! I’m bookmarking this one for our week-long family ski adventure at Whistler next week. Inexpensive, quick, and “to-die-for” as Shelley describes. (Five of five stars).

Notes about Recipes in this book

  • Roasted broccoli with garlic and Parmesan

    • averythingcooks on April 27, 2022

      This was a good way to dress up some roasted broccoli and we enjoyed it beside a saucy chicken & some noodles. However, I cut both the broccoli and toppings in 1/2 and had way more lemon (juice + zest) and pine nuts than was really needed. I also need to remember that roasting broccoli does cause it to shrink a bit and I always end up wishing I had roasted more.

  • Black pepper tofu

    • hbakke on July 22, 2022

      I "fried" the tofu cubes in a tiny bit of oil (rather than the specified 1/2 cup) in a nonstick pan to cut back on calories and halved the amount of sugar because my sweet soy sauce was plenty sweet. I don't think either modification affected the outcome of the recipe. I really enjoyed this recipe and the flavorul buttery sauce. I would make this again.

  • Gail's little balls of heaven

    • hbakke on July 05, 2022

      Crisp exterior and chewy on the inside. These were nice, little gluten-free cookies. I loved the little pops of dried apricot. I would make these again.

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  • ISBN 10 0981142435
  • ISBN 13 9780981142432
  • Published Feb 14 2018
  • Format Paperback
  • Page Count 176
  • Language English
  • Edition 1
  • Countries Canada
  • Publisher Alicon Holdings Ltd.

Publishers Text

This long awaited fifth book in the bestselling Whitewater Cooks series is full of new recipes to inspire fans and delight newcomers to these fabulous cookbooks. Shelley's innate flair for creating and developing recipes have made her famous for turning home cooks into culinary rock stars.



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