In 2012, Jennifer Schell brought together 160 of the Okanagan Valley's best chefs, wine makers, and food producers to create The Butcher, the Baker, the Wine and Cheese Maker: An Okanagan Cookbook. It was an instant success, selling more than 7000 copies and winning national and global awards. Updated to reflect the constant evolution of food production and culture in the famed valley, this second edition includes profiles of the newest players in the area's culinary scene, new recipes and food and wine pairings, and updated profiles of the region's renowned and respected farmers, producers, artisans and agricultural innovators. In addition to delicious recipes for every meal, such as Quinoa Crusted Falafel Mignon, Sezmu Beef Tartare, Okanagan Lavender Mascarpone Souffle, and Saskatoon Berry Pie, this collection features the stories of the area's experts, and a listing of the area's foodie festivals and events.
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 254 mm
Breite: 203 mm
Gewicht
ISBN-13
978-1-77151-156-8 (9781771511568)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Jennifer Schell is a food and wine writer, columnist, and editor of BC Food and Wine Trails Magazine. She is the author of two cookbooks based on British Columbia's most popular food destinations: The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan, is a Canadian bestseller and has won numerous international awards and The Butcher, the Baker, the Wine and Cheese Maker by the Sea. She divides her time between Edmonton, AB, and the Okanagan Valley.
