The Okanagan Table
Author: Rod Butters
Publisher:
Published: 2017-07-21
Total Pages: 240
ISBN-13: 9781773270029
DOWNLOAD EBOOK"Editing by Michelle Meade"--Copyright page.
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Ecological nutrient management as a pathway to zero hunger
Author: Jennifer Blesh
Publisher: Frontiers Media SA
Published: 2023-01-17
Total Pages: 207
ISBN-13: 2832511554
DOWNLOAD EBOOKWhite Space
Author: Daniel J. Keyes
Publisher: UBC Press
Published: 2021-12-15
Total Pages: 338
ISBN-13: 0774860073
DOWNLOAD EBOOKMuch attention has been paid to the changing culture and construction of the Canadian metropolis, but how are the workings of whiteness manifested in rural-urban spaces? White Space analyzes the dominance of whiteness in the Okanagan Valley of British Columbia to expose how this racial notion continues to sustain forms of settler privilege. Contributors to this perceptive collection move beyond appraising whiteness as if it were a solid and unshakable category. Instead they powerfully demonstrate how the concept can be re-envisioned, resisted, and reshaped in a context of neoliberal economic change.
tawâw
Author: Shane M. Chartrand
Publisher: House of Anansi
Published: 2019-10-01
Total Pages: 323
ISBN-13: 1487006055
DOWNLOAD EBOOKtawâw [pronounced ta-WOW]: Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand’s culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family’s acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.
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
DOWNLOAD EBOOKIn 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 Wickaninnish Cookbook
Author: Wickaninnish Inn
Publisher: Appetite by Random House
Published: 2018-05-29
Total Pages: 443
ISBN-13: 0147530261
DOWNLOAD EBOOK2019 FINALIST for the IACP Cookbook Award - Best Chefs & Restaurants 2019 SHORTLISTED for the Taste Canada Awards From the Wickaninnish Inn--the award-winning Relais & Châteaux property in Tofino, British Columbia--comes a rustically luxurious cookbook to celebrate their sensational west coast cuisine Perched between the majestic old-growth forests of Tofino and the vast expanse of the Pacific Ocean, the Wickaninnish Inn is a destination like no other. In this evocative cookbook, the "Wick," as it is affectionately known, welcomes you into the warmth to share the celebrated cuisine of Inn's The Pointe Restaurant. Since the Wick first opened in 1996, it has been regarded for its rustic elegance, warm hospitality, and incredible west coast cuisine. This cookbook highlights the innovative dishes (and the stories behind them) that have made The Pointe a destination dining experience like no other, and paints a vivid picture of spectacular natural surroundings, west coast life, and scenic ocean-to-table dining. Memorable recipes from the Wick are coupled with signature recipes from current and former chefs--Warren Barr, Rod Butters, Matthias Conradi, Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt Wilson--and combine cutting edge techniques with fresh, seasonal ingredients, to create a distinctly contemporary, west coast cookbook. Inside you will find both sophisticated and accessible recipes that speak to the Inn's longstanding commitment to farm- and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn. The Wickaninnish Cookbook offers a chance to visit life on nature's edge, and discover dishes from one of the most prestigious kitchens in Canada.
Food Artisans of the Okanagan
Author: Jennifer Cockrall-King
Publisher: TouchWood Editions
Published: 2016
Total Pages: 320
ISBN-13: 1771511532
DOWNLOAD EBOOK"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"--
Mourad: New Moroccan
Author: Mourad Lahlou
Publisher: Artisan
Published: 2016-06-28
Total Pages: 404
ISBN-13: 1579654797
DOWNLOAD EBOOKA soulful chef creates his first masterpiece What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.
Okanagan Fruitlands
Author: Margaret Anne Kerr
Publisher:
Published: 1985
Total Pages: 182
ISBN-13:
DOWNLOAD EBOOKThis study analyzes the amount, nature, rate, and location ofland-use change in Okanagan fruitlands between 1958 and 1981 andexamines the role of federal activities in these changes. Theresults indicate a decline of land in fruit production andexpansion of built-up land uses.
