Okanagan Eats : Signature Chefs' Recipes from British Columbia's Wine Valleys
Book Details
Format
Hardback or Cased Book
ISBN-10
1773271806
ISBN-13
9781773271804
Publisher
Figure 1 Publishing
Imprint
Figure 1 Publishing
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Dec 7th, 2023
Print length
224 Pages
Weight
990 grams
Dimensions
21.00 x 26.10 x 2.60 cms
Product Classification:
National & regional cuisine
Ksh 4,700.00
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SHORTLISTED FOR THE 2024 TASTE CANADA AWARD – REGIONAL//CULTURAL COOKBOOKSA collection of more than 70 signature recipes from the Okanagan Valley’s best chefs, restaurants, cafés, bakeries and wineries. The Okanagan, Similkameen and Thompson Valleys in British Columbia are known to produce some of the most outstanding wines in the world. But the region is also emerging as an exciting culinary scene. Inspired by the Interior’s organic farming and sustainable agriculture, the region’s chefs are quietly bringing world-class techniques to the table, taking the golden beets, tomatillos, wild mushrooms, haskap berries and everything that grows so abundantly in every micro-season and transforming it into the kind of meals that would tickle a food critic’s palate. Okanagan Eats is a deep dive into this dynamic food region where locality is the name of the game. From a summer heirloom gazpacho to wine-braised short ribs, an orchard salad to a decadent brownie trifle, there is something delicious to suit every taste. While the recipes are chef-driven, they are intended for home cooks and designed to be uncomplicated and fuss-free. Each recipe includes a suggested drink pairing, reflecting the spirit of collaboration championed by the community. Baked Brie with Haskap-Jalapeño Jam pairs beautifully with Fitzpatrick Family Vineyard’s Fitz Crémant sparkling wine. Duck and Waffles for Sunday brunch is made more decadent accompanied by Hillside Winery’s Syrah. And for the Big Ole Yorkie Bowl, Crannog Ales’s Back Hand of God Stout is the only way to go. Okanagan Eats aims to bring the culinary traditions of this flourishing scene to greater prominence—where food is fresh and delicious, and wine is bountiful.
SHORTLISTED FOR THE 2024 TASTE CANADA AWARD REGIONAL//CULTURAL COOKBOOKS
A collection of more than 70 signature recipes from the Okanagan Valleys best chefs, restaurants, cafés, bakeries and wineries.
The Okanagan, Similkameen and Thompson Valleys in British Columbia are known to produce some of the most outstanding wines in the world. But the region is also emerging as an exciting culinary scene. Inspired by the Interiors organic farming and sustainable agriculture, the regions chefs are quietly bringing world-class techniques to the table, taking the golden beets, tomatillos, wild mushrooms, haskap berries and everything that grows so abundantly in every micro-season and transforming it into the kind of meals that would tickle a food critics palate.
Okanagan Eats is a deep dive into this dynamic food region where locality is the name of the game. From a summer heirloom gazpacho to wine-braised short ribs, an orchard salad to a decadent brownie trifle, there is something delicious to suit every taste. While the recipes are chef-driven, they are intended for home cooks and designed to be uncomplicated and fuss-free.
Each recipe includes a suggested drink pairing, reflecting the spirit of collaboration championed by the community. Baked Brie with Haskap-Jalapeño Jam pairs beautifully with Fitzpatrick Family Vineyards Fitz Crémant sparkling wine. Duck and Waffles for Sunday brunch is made more decadent accompanied by Hillside Winerys Syrah. And for the Big Ole Yorkie Bowl, Crannog Aless Back Hand of God Stout is the only way to go.
Okanagan Eats aims to bring the culinary traditions of this flourishing scene to greater prominencewhere food is fresh and delicious, and wine is bountiful.
A collection of more than 70 signature recipes from the Okanagan Valleys best chefs, restaurants, cafés, bakeries and wineries.
The Okanagan, Similkameen and Thompson Valleys in British Columbia are known to produce some of the most outstanding wines in the world. But the region is also emerging as an exciting culinary scene. Inspired by the Interiors organic farming and sustainable agriculture, the regions chefs are quietly bringing world-class techniques to the table, taking the golden beets, tomatillos, wild mushrooms, haskap berries and everything that grows so abundantly in every micro-season and transforming it into the kind of meals that would tickle a food critics palate.
Okanagan Eats is a deep dive into this dynamic food region where locality is the name of the game. From a summer heirloom gazpacho to wine-braised short ribs, an orchard salad to a decadent brownie trifle, there is something delicious to suit every taste. While the recipes are chef-driven, they are intended for home cooks and designed to be uncomplicated and fuss-free.
Each recipe includes a suggested drink pairing, reflecting the spirit of collaboration championed by the community. Baked Brie with Haskap-Jalapeño Jam pairs beautifully with Fitzpatrick Family Vineyards Fitz Crémant sparkling wine. Duck and Waffles for Sunday brunch is made more decadent accompanied by Hillside Winerys Syrah. And for the Big Ole Yorkie Bowl, Crannog Aless Back Hand of God Stout is the only way to go.
Okanagan Eats aims to bring the culinary traditions of this flourishing scene to greater prominencewhere food is fresh and delicious, and wine is bountiful.
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