Vancouver Cooks compiles more than 100 recipes from the city of Vancouver's chefs and top restaurants.
Format: Softcover, 218 pages.
Publisher: Douglas & Mcintyre
Author: Jamie Maw and Joan Cross
Description: Combine one part internationally recognized chefs with two parts fresh local ingredients, add a culinary culture that spans both sides of the Pacific Ocean, mix well and the result is Vancouver Cooks, a sublime collection of more than one hundred recipes.
Vancouver -- the city, the island and the nearby food- producing areas -- has long been one of the food world's best-kept secrets. A merging of Asian influences with classical European techniques, the region's innovative, inspired menus recently led the Chicago Tribune to declare, "Vancouver's culinary reputation ranks among gastronomic giants such as New York, London and Tokyo."
In these sumptuously designed pages, more than fifty award-winning cooks, all of them members of the Chefs' Table Society, a group of chefs committed to using local ingredients in regional cuisine, showcase the tastes of the Pacific Northwest. Among the offerings are puree of wild chanterelle mushrooms garnished with nasturtium cream, heirloom tomatoes tossed with asparagus and Saltspring Island goat cheese, wild salmon steamed with Okanagan peaches and mint leaves, ponzu-marinated sablefish drizzled with maple and ginger, Fraser Valley lamb napped with fenugreek cream curry, and hazelnut spice cake served with a late-harvest Riesling compote.
Designed for the home cook, each recipe features an introduction, easy-to-follow instructions and tips for preparation. Wine notes accompanying each dish suggest complementary pairings, and luminous photographs throughout highlight the food and the restaurants in the region.
All proceeds from the sale of Vancouver Cooks will be invested in the Chefs' Table Scholarship and Bursary Fund to help young chefs committed to the development of regional cuisine.
Condition: Front cover has a indentation from a paper clip. Further good condition.