The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook Celebrates the Stars of the Culinary Okanagan
Authored by food and wine columnist Jennifer Schell, the cookbook, The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook celebrating the Okanagan’s food culture and cuisine is set to hit bookshelves November 2012.
Described by Schell as a “love letter to all who have created, grown and nurtured our special ‘place’ on this earth”, An Okanagan Cookbook explores the stories and the relationships between the land, the food, the people and ultimately the recipes and tastes which reach the table.
Each recipe is not just tablespoons of this and cups of that, but a story of the history and biography of the people who put the food on your plate. With more than 120 contributions from the region’s best chefs, winemakers and food producers, An Okanagan Cookbook brings together the remarkable traditions and kitchen innovations of the Okanagan Valley that is quickly establishing itself as a culinary destination.
A beautiful Citrus Sockeye Salmon from Chef Liam McNulty of Nk’Mip Patio Restaurant accompanies the story of the Okanagan Nation Alliance and their efforts to return the Sockeye Salmon to Okanagan Lake, giving readers and cooks the inside story behind this not so standard ingredient.
Spot Prawn Risotto with Organic Greens from British Columbia Restaurant Hall of Fame Chef Bernard Casavant highlights the greens supplied by innovative urban farmer Curtis Stone. While Chef Bernard works wonders with the spot prawns, a provincial delicacy known around the world for their sweet delicate flavor, the final dish is dressed with greens from Green City Acres, a hodgepodge of high quality, high producing gardens that Curtis Stone has transformed from the front and back lawns of property owners scattered around the city of Kelowna. This seasonal dish has a suggested wine pairing with the legendary winemaker Howard Soons’ Sandhill ‘Small Lots’ Viognier.
Jennifer Schell is at heart a farmer and a passionate champion and supporter of the Okanagan’s vibrant farming and wine industry. With The Butcher, The Baker, The Wine and Cheese Maker – An Okanagan Cookbook, she has created a culinary journey through the valley while sharing the stories and camaraderie of the chefs, winemakers and food producers who work together creating a memorable experience.
The Butcher, The Baker, The Wine and Cheese Maker – An Okanagan Cookbook is available for purchase throughout the Okanagan in November 2012, or you can order your copy by visiting www.anokanagancookbook.com