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Special Markets: Food & Drink 2020

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  • Other Formats

    9780525610106 Electronic book text, Reflowable, , EPUB
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    For sale with exclusive rights in: AD AE AF AG AI AL AM AO AQ AR AS AT AU AW AX AZ BA BB BD BE BF BG BH BI BJ BL BM BN BO BQ BR BS BT BV BW BY BZ CA CC CD CF CG CH CI CK CL CM CN CO CR CU CV CW CX CY CZ DE DJ DK DM DO DZ EC EE EG EH ER ES ET FI FJ FK FM FO FR GA GB GD GE GF GG GH GI GL GM GN GP GQ GR GS GT GU GW GY HK HM HN HR HT HU ID IE IL IM IN IO IQ IR IS IT JE JM JO JP KE KG KH KI KM KN KP KR KW KY KZ LA LB LC LI LK LR LS LT LU LV LY MA MC MD ME MF MG MH MK ML MM MN MO MP MQ MR MS MT MU MV MW MX MY MZ NA NC NE NF NG NI NL NO NP NR NU NZ OM PA PE PF PG PH PK PL PM PN PR PS PT PW PY QA RE RO RS RU RW SA SB SC SD SE SG SH SI SJ SK SL SM SN SO SR SS ST SV SX SY SZ TC TD TF TG TH TJ TK TL TM TN TO TR TT TV TW TZ UA UG UM US UY UZ VA VC VE VG VI VN VU WF WS YE YT ZA ZM ZW
  • Supply Detail

    Distributor: Random House, Inc. Availability: Available On Sale Date: Oct 13, 2020 Carton Quantity: 8 $45.00 CAD
    $40.00 USD
  • Catalogues

Hawksworth
The Cookbook
By (author): David Hawksworth By (author): Jacob Richler By (author): Stéphanie Nöel Foreword by: Philip Howard

ISBN:

9780525610090

Product Form:

Hardcover
Hardcover
English

Audience:

General/trade
Oct 13, 2020
$45.00 CAD
Active

Dimensions:

11.23in x 8.27 x 1.08 in | 3.3 lb

Page Count:

336 pages

Illustrations:

FULL COLOUR THROUGHOUT
Appetite by Random House
COOKING / Individual Chefs & Restaurants
From acclaimed and multi award-winning Chef David Hawksworth comes a stunning collection of the exquisite recipes that brought him to the top of Canada’s culinary world.

As a leader in contemporary Canadian cuisine, Chef Hawksworth’s restaurants, Hawksworth and Nightingale, have been fixtures of Vancouver’s dining scene for the past 10 years, aweing diners with the intricate, beautiful and refined dishes that have become synonymous with his name. In this book, he shares for the first time the artfully developed recipes that have brought him unparalelled success over the years, and challenges readers to recreate these dishes for an unforgettable dining experience.

Hawksworth is a celebration of Chef Hawksworth’s career to date, with recipes ranging from his time training in London with Michelin-starred chefs, to Ouest, the first restaurant where he served as head chef, to opening his own fine dining restaurant. The book’s simpler and more casual recipes reflect the family-style dishes served at Nightingale and the casual fare of Bel Café (a downtown lunchtime go-to destination). The recipes included require varying levels of skill and time commitments, from weekday meals like Crispy Buttermilk Fried Chicken & Pickled Ramps Ranch to show-stopping feats of culinary skill like Wagyu Beef Carpaccio with Piquillo Pepper, Parsley, and Beef Tendon. Casual foodies and adventurous cooks alike will find new culinary pleasures with Chef Hawksworth as their guide.

PRESTIGIOUS AND CELEBRATED CHEF: Since opening Hawksworth, located in the Rosewood hotel, Chef David Hawksworth has expanded his empire by opening the less-formal Nightingale, and two locations of Bel Café. He has introduced the Hawksworth Young Chef Scholarship Foundation, and hosted the 2017 culinary travel miniseries “Origins with David Hawksworth,” presented across Canada by Telus OPTIK. Chef Hawksworth is the exectutive chef for Air Canada’s first class in-flight dining and 17 lounge locations across Canada and in New York and Los Angeles.

STUNNING DESIGN: Chef Hawksworth’s recipes take cooking from craft to art, and the book features artistic design and photography from award winning photographer Clinton Hussey to match. The book is just as enjoyable to browse as a coffee table book as it is useful as a cooking reference.

GROWING EMPIRE: With four Vancouver restaurants and a successful catering business, Chef Hawksworth now employs over 300.

TIMELESS CUISINE: High cuisine cookbooks from renowned chefs like David Hawksworth are always in high demand, outliving trends in cooking and eating.

ESTEEMED SUPPORT: Hawksworth is co-written by Jacob Richler and features a foreword by famed London chef Phil Howard.

CHEF DAVID HAWKSWORTH is widely regarded as one of North America’s greatest chefs. Born and raised in Vancouver, he spent a decade training at Michelin-starred restaurants in the UK, such as Le Manoir aux Quat’Saisons, L’Escargot, and The Square. He returned to Vancouver in 2000 and took his first Head Chef position at Ouest (later renamed West). In 2008 he became the youngest chef inducted into the BC Restaurant Hall of Fame. Chef Hawksworth opened his eponymous restaurant in 2011, at the Rosewood Hotel Georgia. It was named 2012 and 2013 Vancouver Magazine Restaurant of the Year and Chef of the Year, followed by five consecutive wins for Best Upscale Dining, and was in enRoute magazine’s top three Best New Restaurants, and as Maclean’s magazine’s Restaurant of the Year. Chef Hawksworth opened his second restaurant, Nightintale, in 2013. He also operates two locations of Bel Café, Hawksworth Catering, the Hawksworth Young Chef Scholarship Foundation, and an exclusive culinary partnership with Air Canada.

Author Residence: Vancouver, B.C.

Author Hometown: Vancouver, B.C.

Praise for Hawksworth The Cookbook:
“Chef Hawksworth has been a force in the Canadian culinary industry for over two decades. He is a leader in contemporary cuisine, always striving for perfection in his dishes, and pushing boundaries with unique Pacific Coast ingredients. This cookbook showcases his exceptional style, which has made his restaurants—Hawksworth and Nightingale—foundations of Vancouver’s dining scene. The incredible dishes in this book reflect his hands-on approach, and the many years of dedication to his craft.” —CHEF MARK MCEWAN

“I have been a fan of Chef David Hawksworth’s precise French school-style, and Pacific Northwest ingredient-driven cuisine for over 20 years. This book is an incredible tool, full of secrets and techniques, for all cooks to up their game—at home and at work. Well played.” —CHEF DAVID MCMILLAN, JOE BEEF RESTAURANT GROUP

“I set out to find the [recipes that are] walks in the park, and I think they’re here…But honestly, you don’t buy a book like Hawksworth for those recipes alone. You buy it to marvel at dishes like Symphony of the Sea, which begins with a brunoise confetti and is topped with a swirl of scallops, halibut, salmon, prawns, and oysters. Or you flip through it just to contemplate making fruit gels, pastry shards, and something called crispy vanilla milk for any of the book’s various ambitious desserts. Does anyone do this stuff at home? I have no idea. Even if not, it sure is fun to imagine giving it a go.”—Epicurious

”This is a book that will give you the opportunity to kick up your culinary repertoire.“—BC Living

Praise for David Hawksworth: 


”Chef Hawksworth’s cooking techniques are of the finest pedigree, never deployed for flash and attention but only to achieve the best result.“—Nuvo

”David Hawksworth’s compositions are playful, artistically colourful, and feature bold flavours, along with an increasing—nearly Asian—preoccupation with texture and mouth feel.“—Maclean’s

Praise for Hawksworth restaurant: 
”Reaffirming itself as one of the city’s elite rooms is Hawksworth, where David Hawksworth and executive chef Quinton Bennett are likewise turning out ingredient-driven treatises on locavorism in the most elegant room in town, usually packed with the city’s who’s who."—Vancouver Magazine

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