Flavours of the west coast

Walker-Duncan, Steve, (author.). Cedarwood Productions Inc., (publisher.).

Summary: "The West Coast has an abundance of produce and natural food resources, and some of the most talented and influential chefs in the world. In this colourful cookbook, British Columbia's top restaurateurs, chefs, and foodies share signature dishes that will inspire cooks everywhere. Meet the province's well-known and up-and-coming culinary stars as they reveal recipes and stories from their kitchens. Inspired by the popular television program Flavours of the West Coast, the cookbook aims to support the farmers, chefs, and food producers who make the local food scene possible. Divided into sections based on region—River and Sea, Forest and Field, Farm Fresh, and City Cuisine—the pages are filled with photos and recipes by talented foodies who all have one thing in common: a love of fresh, locally inspired cuisine and a desire to share that love with the at-home cook."--

Record details

ISBN: 1927129249
ISBN: 9781927129241
Physical Description: 165 pages : color illustrations ; 21 cm.
print
Publisher: Victoria : TouchWood Editions, 2012.
Copyright: ©2012.

Content descriptions

General Note:

Includes index.

Guest chef's include: Lochlan Smyth, Sous Chef, Crest Hotel, Prince Rupert ; Cook Courtney Bryant, Powell River ; Chef Jared Qwustenuxun Williams, Cowichan Valley ; Chef Michael Williams, Country Grocer ; Chef Bill Jones, Cowichan Valley ; Chef Philippe Renaudat, Cutting Board Restaurant, Lytton ; Chef Chance Wilke ; Nancy Brown, Farm Planner, Woodwynn Farms Therapeutic Community ; Edgar Smith, Beaver Meadow Farms, Comox Valley ; Clair Oates, Clair’s B & B, Ladner ; Executive Chef Frédéric Couton, Rocky Mountaineer ; Executive Chef Alex Tung, Yowza!culinary + concepts ; Gilbert Noussitou, Camosun College ; Chef Dan Hayes, The London Chef, Victoria ; Christoph Luther, Owner, The Logpile Lodge, Smithers ; Adrienne Johnston, Owner, Cow Bay Café, Prince Rupert ; Chef Ali Ryan, Spinnakers Gastro Brewpub, Victoria ; Chef/Owner Ronald St. Pierre, Locals Restaurant, Courtenay ; Chef Kathy Jerritt, Tria: Fine Catering and Gourmet Eats, Comox ; Richard Hardy, Pentlatch Seafoods, Comox ; Andrew Shepherd, Vancouver Island Salt Company, Cobble Hill ; Executive Chef Natasha Schooten, Watermark Beachfront Resort, Osoyoos ; Executive Chef Paul Cecconi, Local Lounge and Grille, Summerland ; Executive Chef Jeremy Luypen, Terrafina at Hester Creek, Oliver ; Executive Winery Chef Matthew Batey, Mission Hill Family Estate, Kelowna ; Carolyn Herriot, Author of The Zero-Mile Diet ; Nick Versteeg, Co-Producer, The Next Great Chef ; Chef Tobias MacDonald, La Belle Auberge ; From Vij’s at Home: Relax, Honey by Meeru Dhalwala & Vikram Vij ; Chef John Cantin, John’s Place, Victoria ; Richard Hardy, Pentlatch Seafoods, and Chef Kathy Jerritt, Tria: Fine Catering and Gourmet Eats ; Miss Wendle, Barkerville ; Christine Hollmann, Terracentric Coastal Adventures, Lund ; Tyler Schramm and Lorien Chilton, Organic Craft Distillers, Pemberton.

Formatted Contents Note:

Some of the recipes using less common ingredients: Braised rabbit ; Pan seared venison ; Creamed nettles ; Morel, kale, and burdock salad ; Chokecherry souffle ; Crispy dogfish ; West coast spot prawn rolls.