Whitewater Cooks: Pure, Simple and Real Creations from the Fresh Tracks Cafe by Shelley Adams

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    • Categories: Soups; Italian
    • Ingredients: bacon; carrots; leeks; green cabbage; zucchini; potatoes; chicken stock; beef stock; tomato paste; dry red wine; dried oregano; basil; tomatoes; small shape pasta; Parmesan cheese; garlic; parsley; onions; canned red kidney beans
    • Categories: Soups; Cooking for a crowd; Italian; Vegetarian
    • Ingredients: tomatoes; balsamic vinegar; garlic; onions; sun-dried tomatoes; canned crushed tomatoes; vegetable stock; red wine; dried basil; basil; basil pesto; Parmesan cheese
    • Categories: Soups; Cooking for a crowd; American
    • Ingredients: onions; celery; potatoes; fennel; fennel seeds; milk; fish stock; corn; whipping cream; tomato paste; smoked salmon; dill; Jack Daniel's whiskey; lemons
    • Categories: Soups; Thai
    • Ingredients: coconut milk; chicken stock; kaffir lime leaves; galangal; fish sauce; lemon grass; roasted chile paste; cooked chicken breast meat; mushrooms; carrots; red peppers; cilantro
    • Categories: Soups; Cooking for a crowd; East European; Vegetarian
    • Ingredients: beets; potatoes; butter; celery; onions; green peppers; carrots; cauliflower; whipping cream; dill; canned diced tomatoes; cabbage
    • Categories: Soups; Caribbean; Vegan; Vegetarian
    • Ingredients: jalapeño chiles; vegetable stock; butternut squash; dark rum; ground allspice; spinach; coconut milk; onions
    • Categories: Soups; Cooking for a crowd; French
    • Ingredients: fish of your choice; mussels; prawns; fish stock; white wine; leeks; fennel; celery; garlic; onions; parsley; tomato paste; tomatoes; bay leaves; thyme; fennel seeds; saffron; oranges; Pernod
    • Categories: Soups; Cooking for a crowd; Hungarian; Vegetarian
    • Ingredients: onions; grain barley; sherry; rosemary; dill; paprika; mushrooms; vegetable stock; bay leaves; parsley; soy sauce; whipping cream
    • Categories: Curry; Main course; Asian; Indian
    • Ingredients: onions; carrots; fresh ginger; red peppers; red curry paste; garam masala; ground cumin; potatoes; yams; galangal; lemongrass; kaffir lime leaves; fish sauce; limes; coconut milk; canned chickpeas; cilantro; basmati rice; pappadums; stock of your choice
    • Accompaniments: Mango chutney
    • Categories: Soups; Cooking for a crowd; American
    • Ingredients: carrots; white onions; celery; potatoes; bay leaves; bacon; thyme; tarragon; white wine; fish stock; whipping cream; Tabasco sauce; lemons; canned clams
    • Categories: Soups; Cooking for a crowd
    • Ingredients: onions; broccoli; vegetable stock; heavy cream; aged cheddar cheese; Worcestershire sauce; nutmeg; sherry; parsley
    • Categories: Soups; Cooking for a crowd; Vegan; Vegetarian
    • Ingredients: leeks; garlic; carrots; potatoes; vegetable stock; roasted red peppers; canned tomatoes; ground coriander; ground cumin; balsamic vinegar; oranges
    • Categories: Soups; Vegetarian
    • Ingredients: red lentils; garlic; carrots; dried oregano; rosemary; bay leaves; vegetable stock; lemons; feta cheese; dill; dried red pepper flakes; onions
  • Glory bowl
    • Categories: Dressings & marinades; Rice dishes; Salads; Main course; Vegan; Vegetarian
    • Ingredients: cooked brown rice; beets; carrots; almonds; spinach; tofu; nutritional yeast flakes; tamari; apple cider vinegar; vegetable oil; tahini
    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: paprika; curry powder; mustard powder; turmeric; celery seeds; apple cider vinegar; honey; safflower oil; spinach; almonds; red onions; oranges
    • Categories: Dressings & marinades; Salads; Main course; Side dish; Asian; Vegan; Vegetarian
    • Ingredients: rice noodles; eggplants; zucchini; red peppers; fresh ginger; fermented black beans; cilantro; green onions; dry-roasted peanuts; sushi ginger; apple cider vinegar
    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: spring greens; goat cheese; pecans; strawberries; maple syrup; balsamic vinegar; soy sauce; sesame oil
    • Accompaniments: Moroccan chicken phyllo pie
    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: baby salad leaves; beets; carrots; chickpeas; feta cheese; sprouts; sun-dried tomatoes; honey; basil; balsamic vinegar; oranges; safflower oil; sunflower seeds
    • Categories: Dressings & marinades; Salads; Side dish
    • Ingredients: shallots; prosciutto; rice vinegar; basil; pine nuts; Parmesan cheese; spinach
    • Categories: Dressings & marinades; Salads; Side dish; Middle Eastern; Vegetarian
    • Ingredients: bulgur; red onions; tomatoes; cucumbers; mint; parsley; pine nuts; feta cheese; chickpeas; dried oregano; green olives; lemons; ground cumin
    • Categories: Salads; Side dish; Asian; Vegan; Vegetarian
    • Ingredients: green cabbage; red cabbage; carrots; cilantro; green onions; sesame seeds; nutritional yeast flakes; tamari; apple cider vinegar; vegetable oil; tahini
    • Accompaniments: Shanghai wrap
    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: Dijon mustard; coarse grain mustard; balsamic vinegar; dill; baby red potatoes
    • Categories: Dressings & marinades; Salads; Main course; Side dish; Vegan; Vegetarian
    • Ingredients: quinoa; paprika; black beans; corn; onions; ground cumin; red peppers; tomatoes; parsley; cilantro; chiles; ground coriander; lemons
    • Categories: Dressings & marinades; Salads; Children & baby food; Side dish; American
    • Ingredients: anchovy paste; romaine lettuce; Parmesan cheese; croutons
    • Categories: Grills & BBQ; Side dish; Vegan; Vegetarian
    • Ingredients: artichokes; mint; lemons
    • Accompaniments: Roasted garlic aioli

Notes about this book

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Notes about Recipes in this book

  • Gail's famous chocolate chip cookies

    • cadfael on November 20, 2014

      I did not care for these. I missed the butter

  • Crackle top snowy mountain cookies

    • janeths on April 29, 2015

      these are fantastic ... rich and delicious

    • Frogcake on January 02, 2016

      These are the best! Very rich! I was urged to add these to the regular cookie cycle in my house.

    • Frogcake on December 15, 2017

      I’ve provided a note on these fantastic cookies before. Note to self that I used 8 ounces of unsweetened good quality chocolate this time. The cookies were not as sweet ( you could increase the sugar a bit by one third of a cup, if you wish); however I thought they were just as delicious and even more intensely chocolaty.

    • averythingcooks on February 13, 2021

      Delicious! This time, I used a 1:1 ratio of semisweet chocolate & 70% dark chocolate. One mistake..... I cut all of the ingredients in 1/2 until T came in and spoke to me..... & in went the full amount vanilla. We passed blame back & forth and then we tasted them......and we both proceeded to claim the credit :)

  • Chili con carne

    • Frogcake on January 02, 2016

      An excellent recipe as written and very easy! For my family this is a standard apres-ski meal.

    • averythingcooks on December 15, 2019

      This is a delicious ground meat chili! I made a 1/2 recipe using 1 lb ground beef and some fresh chorizo sausage. As well, I do NOT like green peppers so used a mix of chopped yellow and orange peppers and added hot red peppadews near the end. I'm also not a fan of kidney beans but a mix of navy and black beans worked great. This is a lovely warm and spicy one pot......the brown sugar and apple cider vinegar take it over the top for me. A definite do again!!

  • Pad Thai fried noodles

    • Frogcake on January 02, 2016

      My budding cook son tried this recipe with good success. He omitted the pickled radishes and added 1 more tablespoons of ketchup with a tablespoon of sriracha. He also decreased the oil, starting with a quarter of a cup, then a glug as needed. I think in the end he may have used a full half cup as directed in the recipe. He highly recommends the freshly chopped peanuts and hot sauce.

  • Petra's quinoa and black bean salad

    • Frogcake on June 22, 2019

      This is a fabulous salad! I stuck to the recipe except for charring the corn. Definitely a repeat.

    • averythingcooks on December 02, 2022

      I cut this back to 1/3 and followed it closely except that for us, cumin, coriander, black beans & corn call out for lime, not lemon and so that is what I used. And as always, I replaced the cilantro (soap!)...this time with fresh basil. A great little side for some BBQ'd pork chops...and 1/3 still made plenty for 2 with a generous lunch bowl for 1 of us. A repeat idea for sure.

  • Ymir curry bowl

    • Frogcake on January 02, 2016

      My university-aged cook in training son made this with my coaching. This is a very easy, yummy curry. We made a few changes: he added 500 g of cubed pork tenderloin and one additional tablespoon of red curry paste. As well, he included some left-over vegetables.

    • averythingcooks on February 13, 2021

      I cut this to 1/3 to serve 2 & I added the meat from 1 oven roasted chicken breast (as she suggests). I did not have yams but I do have frozen butternut squash cubes which made for an easy sub. My lemon grass is in a cut/dried form so I put it in a small muslin bag with the galangal & lime leaf for easy removal. Lastly, I stirred in thin noodles instead of serving over rice and I also felt it needed a boost so I added a shot of my "lime splash" hot sauce. The result was 2 really nice, veggie laden dinner bowls with lunch for one of us today :)

  • Glory bowl

    • Frogcake on January 02, 2016

      Omg! The dressing is totally yummy! I had never tried nutritional yeast until I made this dressing. It's a favourite in my family. Thank you for sharing, Shelley!

    • yaya17 on December 28, 2015

      Can substitute grated parmesan for the nutritional yeast.

    • averythingcooks on December 05, 2022

      I made this dressing to use with the Asian slaw found later in the book. I did use parmesan in place of the nutritional yeast flakes which posed this question:. Is the water called for because of the "nootch"? I couldn't see a reason to use it with parm and so left it out which was the right call I guess. I also added a shot of honey after tasting to better match my palate. I really liked it but I'm not sure T was as big a fan.

    • laur0684 on March 21, 2017

      I wasn't blown away by the dressing. I ended up tossing leftover sauce. To each their own!

    • hbakke on January 28, 2023

      I had a copycat Glory Bowl at a local brewery and wanted to try the original. We LOVED the dressing and are finding new ways to use the leftovers. The salad is great as well. The raw shredded beet was new to me, but a welcome addition. This vegan recipe is a repeat for us.

  • Emmy's honey curry spinach salad

    • Frogcake on March 17, 2017

      I love, love, love this salad! Don't mind eating this for lunch all week. I've used roasted cashews or peanuts but quite prefer the roasted almonds. I've also used sliced grapefruit or grapes in place of orange, and I prefer using Dijon in place of mustard powder (thanks EYB!). All Variations make for a super nutritious salad.

    • averythingcooks on April 02, 2021

      Right off the top this dressing really is delicious! I made a 1/4 recipe (for salad for 2) and I still have some leftover which WILL get used. We are not fans of fruit like oranges on salads but I did add shredded carrot with the red onion & toasted slivered almonds. Lovely.

  • Pecan squares

    • Frogcake on December 29, 2016

      So delicious -of coarse there is an entire pound of butter in these squares! There didn't seem to be quite enough moisture in the base so I added an additional half tsp of lemon and a tsp of vanilla. This resulted in a crumbly base that just held together. As well, I added a half tsp of each of orange and lemon rind to the pecan sugar filling. This recipe is not much different from others I've tried (e.g., Smitten and others). Once a year for my family and one square a year for Frogcake is perfectly acceptable considering our weight watch norm!

  • Our famous burger sauce

    • Frogcake on January 02, 2016

      My son claims this bbq sauce as his own! Very easy and delish!

  • Joey's apple cake

    • Frogcake on October 15, 2019

      We love this Apple cake! Similar to NYT Teddie’s apple cake - a bit different but just as delicious!

  • Roasted three tomato pesto soup

    • averythingcooks on March 15, 2017

      This is a really delicious bowl of soup.......it takes more time than other tomato soups I've made but it is well worth it. I prefer this to be very smooth so after the purée step , I run it through a strainer and then add the pesto as a last step.

  • Jeff Bruce's roasted red pepper soup

    • averythingcooks on December 27, 2022

      Squeezing the last of the oranges in the fridge established that I was scaling this back to 1/3. I roasted my own peppers (as opposed to the jarred option also given) and used the leftover roasted carrots from Christmas dinner topped up with fresh. This has a lovely, slightly tangy flavour and we will happily get through the 4 lunch sized portions made.

  • Broccoli and aged cheddar soup

    • averythingcooks on February 24, 2018

      I have 2 "1st choice" broccoli cheese soup recipes (based on available ingredients) and this one of them. I have used both fresh and frozen broccoli with equal success. I love the thinner texture of this soup (so many recipes are like eating wall paper paste) and the addition of Lea & Perrins and sherry at the end really elevates the flavour.

  • Asian slaw

    • averythingcooks on December 05, 2022

      This is a straight forward mix of veg which is topped with the Glory Bowl Dressing found earlier in the book. I used the green cabbage, carrots, green onions & toasted sesame seeds as called for but used thinly sliced red onion, parsley & a scoop of a shredded beet chutney in place of the red cabbage & cilantro. I make a lot of different slaws and I do think I liked this version more than T did.

  • Roasted corn and red pepper salsa

    • averythingcooks on June 23, 2019

      This has made MANY appearances at dinners for company or just the 2 of us. It is nice to have a recipe that uses frozen corn so effectively. I have added grape tomatoes to the roasting dish with the corn and other times have added them fresh (halved or quartered) at the end - either option is good. I also like to add a handful or 2 of black beans and typically use parsley instead of cilantro (soap taster!). Great for a side dish to grilled meats, on tacos or as a salad for lunch.

  • Whitewater brownies

    • averythingcooks on June 23, 2019

      Oh yes - these are moist, rich and chocolatey which = GOOD! My other brownie favorites make much larger pans (Bonnie Stern and Barefoot Contessa) so I like the option of an 8x8 pan where I don't need to halve the ingredients.

  • Whitewater cinnamon buns

    • aefaint on February 19, 2022

      I don't know what I did wrong. They were very large, not much filling.

  • Samosas

    • aefaint on February 19, 2022

      Recipe made way too much filling; tasted okay but a lot of work.

  • Baked phyllo spring rolls with chili-lime peanut dipping sauce

    • BasicStock on July 29, 2018

      Yummy. Great to make ahead and pop in the freezer. Cook frozen.

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  • ISBN 10 1552858715
  • ISBN 13 9781552858714
  • Published Feb 16 2007
  • Format Paperback
  • Page Count 132
  • Language English
  • Countries Canada
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

Great recipes from a celebrated resort.

Whitewater Resort in the Canadian Rockies is renowned for its spectacular scenery, deep snow and Fresh Tracks Café. Despite constant pleading from customers, recipes for dishes made famous there were as unattainable as snowflakes in July. Even the café staff was sworn to secrecy. Now, Whitewater Cooks opens the kitchen doors.

With this eagerly anticipated book, home cooks can re-create chef Shelley Adams' signature dishes. Readers will enjoy over 70 recipes from the café's selection of top sellers--from warming soups to desserts-- indulging in such culinary favorites as:

  • Whiskey-smoked salmon chowder
  • Ymir curry bowl
  • Whitewater veggie burger
  • Runaway train wrap
  • Peppercorn, brandy and gorgonzola sauce
  • Crackle top snowy mountain cookies
  • Whitewater brownies.

Whitewater Resort is internationally recognized for its alpine scenery and the fine quality of its food. Now home cooks everywhere can share its most celebrated dishes.

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