The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan
The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan

Author: Jennifer Schell

Publisher: TouchWood Editions

Published: 2016

Total Pages: 240

ISBN-13: 1771511567

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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.

The Butcher, the Baker, the Wine and Cheese Maker By the Sea
The Butcher, the Baker, the Wine and Cheese Maker By the Sea

Author: Jennifer Schell

Publisher: TouchWood Editions

Published: 2015-09-29

Total Pages: 232

ISBN-13: 1771511508

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A celebration of British Columbia's coastal cuisine with recipes and fork-lore from the region's farmers, artisans, fishers, foragers, and chefs. The Butcher, the Baker, the Wine and Cheese Maker by the Sea is a tribute to the remarkable innovators and culinary leaders who make up west coast food culture. Discover some of the most diverse and delicious food on the planet--from the fabulous food-truck fare of Tofino to the elegant dishes of downtown Vancouver's five-star restaurants, along the Sea to Sky highway to the famous après-ski pub grub of Whistler and the hearty, homegrown smorgasbord of the lush farming valley of Pemberton. In addition to delicious recipes, such as Beignet with Baked Bowen Apples, Sea Urchin Bruschetta with Avocado, Pepperoncino and Spot Prawns, and Huckleberry Crème Brûlée, this collection features the stories of more than 150 of the area's experts. Discover why Vikram Vij is the maharaja of the west coast, how Lisa Ahier put a gourmet spin on traditional Texas taste, what inspired David Hawksworth to create his own foundation for young chefs, and where Donna Plough grows her sought-after BC artichokes. The follow-up to the international award-winning The Butcher, the Baker, the Wine and Cheese Maker: An Okanagan Cookbook, this collection is a commemoration of the intricate community, network, and culture that defines British Columbia's coastline and the abundance it has to offer.

Food Artisans of the Okanagan
Food Artisans of the Okanagan

Author: Jennifer Cockrall-King

Publisher: TouchWood Editions

Published: 2016

Total Pages: 320

ISBN-13: 1771511532

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"In this comprehensive guide covering the Okanagan Valley region in Canada, discover the stories of chocolatiers and cheese makers, farmers and foragers, chefs and restauranteurs, coffee roasters and vintners"--

The Okanagan Wine Tour Guide
The Okanagan Wine Tour Guide

Author: John Schreiner

Publisher: TouchWood Editions

Published: 2020-04-28

Total Pages: 521

ISBN-13: 177151325X

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The definitive guide to Interior BC wineries, covering the Okanagan, Similkameen, Thompson and Kootenays. With updated maps and travel tips, it’s your ultimate glove-box guide, now in a newly expanded and updated edition. For nearly fifteen years Okanagan Wine Tour Guide has been the definitive companion for travelling the winding roads of BC’s Interior wine region. In this, the 6th edition, John Schreiner and his new co-author—wine writer, podcaster, and instructor Luke Whittall—chart the latest developments at the oldest wineries and the very first vintages from the newest startups in a region that stretches along Okanagan Lake, west to the Similkameen, north to the Thompson, and east to the Kootenays. This edition includes 240 wineries (that’s over 40 openings in five years!), revised and updated maps, contact information, tasting room information, and recommendations. From pioneers like Quail’s Gate on Mount Boucherie to the newest arrivals like Cliff & Gorge in Lillooet, these stories are as varied as the personalities of the wines themselves—a few vines planted as a retirement project, a few acres purchased on a whim, or a gala grand opening underpinned by years of planning and consultation. What emerges across the guide is the sense of community and the room for wildly different philosophies on everything from growing to fermenting to naming. Whether you’re paging through the aisles of the local liquor store, sorting your Viogniers from your Syrahs, or relishing a family vineyard’s journey from its Quonset-hut years to international acclaim, John Schreiner’s Okanagan Wine Tour is the ultimate guide to and celebration of Interior BC wine.

The Wine Table
The Wine Table

Author: Vickie Reh

Publisher: Skyhorse

Published: 2018-09-04

Total Pages: 512

ISBN-13: 9781510730830

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***Named one of the Best Cookbooks of 2018 by The Washington Post*** This book combines a love of food and wine with history, culture, and plenty of personal touch. We all dream of tasting our way through Burgundy, walking through vineyards in Champagne with a winemaker, or dining late into the night on a winery balcony in Chianti. Who better to guide you than someone whose passion and years in the food and wine industry have led to travels and friendship with winemakers all over the world? Vickie Reh takes us right into the kitchen with winemakers—what do they eat during harvest? What do they drink to celebrate the holidays? Which foods pair best with their wines, and why? How does this vary from region to region? The Wine Table will discuss basics and essentials in food and wine including meeting your local farmer, stocking your pantry, and how to buy and store wine. We will then travel with the author through various regions of France and Italy, visiting winemakers in their homes to share their stories, cook with them, and enjoy their recipes. Specialties include: Choucroute Garnie from Domaine Weinbach, Alsace, France Squab and Penne Pie from Agricole Lo Sparviere, Franciacorta, Italy Sole à la Meunière from Domaine Lucien Crochet, Sancerre, France Pork Rillettes from Domaine La Grange Tiphaine, Montlouis, France Guinea Fowl en Papillote from Champagne Roses de Jeanne, Aube, France Pesto Trapanese from Arianna Occhipinti, Sicily, Italy

The Baker's Secret
The Baker's Secret

Author: Stephen P. Kiernan

Publisher: HarperCollins

Published: 2017-05-02

Total Pages: 323

ISBN-13: 0062369601

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A tale beautifully, wisely, and masterfully told.” — Paula McLain, author of The Paris Wife and Circling the Sun From the multiple-award-winning, critically acclaimed author of The Hummingbird and The Curiosity comes a dazzling novel of World War II—a shimmering tale of courage, determination, optimism, and the resilience of the human spirit, set in a small Normandy village on the eve of D-Day. On June 5, 1944, as dawn rises over a small town on the Normandy coast of France, Emmanuelle is making the bread that has sustained her fellow villagers in the dark days since the Germans invaded her country. Only twenty-two, Emma learned to bake at the side of a master, Ezra Kuchen, the village baker since before she was born. Apprenticed to Ezra at thirteen, Emma watched with shame and anger as her kind mentor was forced to wear the six-pointed yellow star on his clothing. She was likewise powerless to help when they pulled Ezra from his shop at gunpoint, the first of many villagers stolen away and never seen again. In the years that her sleepy coastal village has suffered under the enemy, Emma has silently, stealthily fought back. Each day, she receives an extra ration of flour to bake a dozen baguettes for the occupying troops. And each day, she mixes that precious flour with ground straw to create enough dough for two extra loaves—contraband bread she shares with the hungry villagers. Under the cold, watchful eyes of armed soldiers, she builds a clandestine network of barter and trade that she and the villagers use to thwart their occupiers. But her gift to the village is more than these few crusty loaves. Emma gives the people a taste of hope—the faith that one day the Allies will arrive to save them.

The Heritage Arena
The Heritage Arena

Author: Cristina Grasseni

Publisher: Berghahn Books

Published: 2016-10-01

Total Pages: 202

ISBN-13: 1785332953

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In Europe a number of production and communication strategies have long tried to establish local products as resources for local development. At the foot of the Alps, this scenario appears in all its contradictions, especially in relation to cheese production. The Heritage Arena focuses on the saga of Strachitunt, a cheese that has been designated an EU Protected Designation of Origin after years of negotiation and competition involving cheese-makers, merchants, and Slow Food activists. The book explores how the reinvention of cheese as a form of heritage is an ongoing and dynamic process rife with conflict and drama.

In The Charcuterie
In The Charcuterie

Author: Taylor Boetticher

Publisher: Ten Speed Press

Published: 2013-09-17

Total Pages: 308

ISBN-13: 1607743434

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A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.

Spoonfuls of Germany
Spoonfuls of Germany

Author: Nadia Hassani

Publisher: Hippocrene Books

Published: 2004

Total Pages: 294

ISBN-13: 9780781810579

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This book goes beyond the sauerkraut and knackwurst stereotype to unveil the often overlooked diversity of German cuisine. 170 regional recipes range from classic dishes, such as spaetzle with cheese and sauerbraten to forgotten delicacies like Westfalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book.