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The
Salmon Cookbook,
edited by Bill Jones (Whitecap books, 2005) $24.95 Cdn ISBN
1-55285-645-3
Winner of a World Cookbook Award for best Seafood Cookbook.
A compilation of 125 of the best Salmon recipes from Whitecap
Books authors. |
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Chef's
Salad
(Whitecap Books, 2003) $22.95 Cdn
ISBN:1-55285-419-1
Winner of a World Cookbook Award for best Single Subject
Cookbook, an ode to fresh, healthy seasonal cooking using
simple, readily availble ingredients |
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The
Savoury Mushroom
(Raincoast Books, 2000) $19.95 Cdn
ISBN:1-55192-300-9
A delicious, informative and entertainig look at the world
of edible mushrooms - with original recipes inspired by global
cooking styles. Out of print - available through intenet book
re-sellers. |
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Chef's
In the Market
with Stephen Wong (Raincoast Books, 2000) $28.95 Cdn ISBN:1-55192-294-0
A colourful look at one of Vancouver Treasures, Granville
Island Public Market packed with info on West Coast seasonal
foods with recipes by some of BC's top chefs. Shortlisted
for the Cuisine Canada - Canadian Food Book of the year.
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Sumblime
Vegetarian
(Douglas and Mcintyre, 1999)
ISBN:1-55054-741-0
An innovative look at vegetarian cooking using professional,
restaurant-tested techniques and simple, readily available
local ingredients. Winner of a BC Book Award.
Vegetarian
food with elegance creativity and style |
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New
World Chinese Cooking
with Stephen Wong (Robert Rose, 1998) ISBN:1-896503-70-5
A creative approach to using local seasonal ingredients in
Chinese-inspired recipes, lots of quick and nutritious meals
designed to provide maximum flavour in the shortest possible
time. |
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New
World Noodles
with Stephen Wong (Robert Rose, 1997)
ISBN:1-896503-01-2
An inspired look at Asian noodles with recipes designed to
delight the western palette. Asian noodles with local products
and sauces, Asian noodles with Eurpean-influenced flavours. |
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