Winner of a 2016 Gourmand World Cookbook Award in Canada
Finalist for a 2016 IPPY Award
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 Canada’s 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.
Jennifer Schell is a food and wine writer, columnist, and editor of BC Food & Wine Trails Magazine. She is the author of the Butcher, the Baker, the Wine & Cheese Maker cookbooks, which celebrate the culinary culture of British Columbia, and a co-owner of Schell Wines, a winery which she launched in partnership with her brothers in 2017.
Jennifer Schell's brand-new cookbook featuring 120 farmers, artisans, fishers, foragers and chefs from the west coast hits number eight on the BC Bestsellers list.
The Butcher, the Baker, the Wine and Cheese Maker by the Sea? by Jennifer Schell features recipes and fork-lore from innovative food artisans and producers from Tofino to Victoria, Vancouver to Pemberton. Learn more in the October issue of The Cowichan Valley Voice.
Edible Canada says Jennifer Schell's latest cookbook is a must have for your kitchen.
The Butcher, the Baker, the Wine and Cheese Maker by the Sea included in VanCity Buzz's "5 B.C. food guides and cookbooks perfect for holiday gift giving."
Cassandra Anderton, editor of Goodlife Vancouver, visited Global TV to share her favourite gifts for food and drink lovers, which includes The Butcher, the Baker, the Wine and Cheese Maker by the Sea.
Vancouver is Awesome includes Schell's cookbook on their list of four best cookbooks to give and receive this holiday season.
The Butcher, the Baker, the Wine and Cheese Maker by the Sea won a Gourmand World Cookbook Award for the Best Culinary Travel Book in Canada.
Winner of the Gourmand World Cookbook Award for the Best Travel Food Book in English Canada.
Jennifer Schell's second cookbook makes The Vancouver Sun's top 10 best books of BC list.
Blush Vancouver covered Jennifer Schell's launch for The Butcher, the Baker, the Wine and Cheese Maker by the Sea at Barbara-Jo's Books to Cooks. "It was warm and inviting, with a rustic charm."
Matt Gomez, founder of Soil Mate, tells the Globe and Mail that Jennifer Schell's The Butcher, the Baker, the Wine and Cheese Maker cookbooks are the only cookbooks he needs. Read the rest of his Food53 interview here.
Check out The Butcher, the Baker, the Wine and Cheese Maker by the Sea on Eat Your Books' October cookbook roundup.
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