A second helping of recipes celebrating the B.C. food scene, served up by 70 well-known and emerging chefs. Five years after Vancouver Cooks, which sold more than 13, 000 copies, the Chefs' Table Society returns with over 100 new recipes from 70 chefs around Vancouver, Victoria and the Okanagan, including: Tojo Hidekazu of Tojo's Restaurant Vikram Vij of Vij's Melissa Craig of Bearfoot Bistro in Whistler Rob Feenie Divided into four sections -- local food, international flavours, emerging talents and pioneering chefs -- Vancouver Cooks 2 celebrates the key elements that have forged Vancouver's unique culinary culture and made the city a world-class dining destination. We also see the industry behind the scenes, understanding its heritage and the innovative strides Vancouver chefs are taking. Written for the home cook, Vancouver Cooks 2 pairs more than 50 full-colour photographs with the mouthwatering recipes, each with wine notes. Royalties from the sale of this book go to the Chefs' Table Scholarship and Bursary Fund.To prepare your own, place one hand on the head of the squid and the other on the base of the tentacles, then grasp the ... Place oil in a deep fryer to the marked line or half-fill a tall- sided heavy pot on the stovetop and heat to 375 If.
|Title||:||Vancouver Cooks 2|
|Author||:||Chefs' Table Society of British Columbia|
|Publisher||:||Douglas & McIntyre - 2009-09-14|