TouchWood Editions
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Sales Rights
For sale with non-exclusive rights in: CA GB -
Supply Detail (CA)
Distributor: UTP Distribution Supplies to: CA Availability: In stock Expected Ship Date: Oct 13, 2015 Carton Quantity: 18 $29.95 CAD
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Supply Detail (CA)
Distributor: Heritage Group Distribution Ltd. Supplies to: CA Availability: In stock Expected Ship Date: Oct 13, 2015 Carton Quantity: 18 $29.95 CAD
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Catalogues
The Deerholme Vegetable CookbookBy (author): Bill JonesBill JonesImprint:
TouchWood EditionsISBN:
9781771511292Product Form:
PaperbackForm detail:
TradePaperback , TradeEnglishAudience:
General TradeOct 13, 2015$29.95 CAD
ActiveDimensions:
9in x 7.5 x 1 in | 800 grPage Count:
276 pagesTouchWood EditionsCOOKING / GeneralTaste Canada Food Writing Award for a Single-Subject Cookbook 2016, Short-listed Gourmand World Cookbook Award 2016, Winner- Short Description
- Description
- Author Bio
- Reviews
Shortlisted for a 2016 Taste Canada Award
Winner of a 2016 Gourmand World Cookbook AwardVibrant, diverse, and unexpected vegetable recipes from award-winning chef Bill Jones that will revitalize your approach to plant-based eating.
Roots, stalks, shoots, bulbs, brassicas, and leafy greens—vegetables come in all shapes and sizes, flavours and colours, tastes and textures. Whether you grow or forage them yourself or purchase them from local farmers, you will find an abundance of local vegetables available wherever you live. And this book will provide you with exciting and unexpected ways to prepare all of that goodness from the garden. These are everyday plant-based recipes that respect the seasons.
From renowned chef and award-winning author Bill Jones, these recipes are a love letter to vegetables, inspired by his travels and experiences. In addition to the recipes, he provides detailed information on more than 40 vegetables, outlines the basics of professional vegetable preparation, explains how to source good-quality vegetables, and suggests ways to store different kinds of veggies to keep them fresh.
Shortlisted for a 2016 Taste Canada Award
Winner of a 2016 Gourmand World Cookbook AwardVibrant, diverse, and unexpected vegetable recipes from award-winning chef Bill Jones that will revitalize your approach to plant-based eating.
Roots, stalks, shoots, bulbs, brassicas, and leafy greens—vegetables come in all shapes and sizes, flavours and colours, tastes and textures. Whether you grow or forage them yourself or purchase them from local farmers, you will find an abundance of local vegetables available wherever you live. And this book will provide you with exciting and unexpected ways to prepare all of that goodness from the garden. These are everyday plant-based recipes that respect the seasons.
From renowned chef and award-winning author Bill Jones, these recipes are a love letter to vegetables, inspired by his travels and experiences. In addition to the recipes, he provides detailed information on more than 40 vegetables, outlines the basics of professional vegetable preparation, explains how to source good-quality vegetables, and suggests ways to store different kinds of veggies to keep them fresh.
Bill Jones is a renowned, French-trained chef based on Deerholme Farm in the Cowichan Valley, British Columbia. He is the author of ten cookbooks and winner of two world cookbook awards. His writing has appeared in numerous publications, including the New York Times, Gourmet, Bon Appetit, Saveur, and Harrowsmith. An acknowledged expert on wild foods and foraging, Bill has a keen respect for local First Nations ethnobotany and culture. He is an accomplished cooking instructor and a passionate supporter of local food communities, and is a founding member of FarmFolk/CityFolk and SlowFood Vancouver Island and a key organizer of the second Canadian Chefs' Congress held in BC in 2010. His consulting company, Magnetic North Cuisine, is active in all areas of local food production, marketing, and development. Please visit Bill online at deerholme.com.
- Features and reviews targeting Kirkus Reviews, Publishers Weekly, BookList, Library Journal, New York Times, Gourmet, Bon Appetit, Saveur, Harrowsmith, and various North American food writers
- Food blogger outreach campaign
- Online marketing via Goodreads, Facebook, Twitter, Pinterest
For more information contact
[email protected]"If you’re searching for an authority figure on foraging and cooking with wild foods, look no further than Bill Jones."
- Western Living"Foraging—the art and science of harvesting nature’s edible bounty—is likely humankind’s oldest profession, no matter what other trades might claim . . . The Deerholme Foraging Book: Wild Foods and Recipes From the Pacific Northwest takes a broader look at what’s out there to eat." - Georgia Straight
"The Deerholme Mushroom Book is good in an epic way." - January Magazine
“What a book! I love it—mainly because it’s as thorough and intense as the man himself. A fully referenced field guide and a collection of utterly delicious recipes, it’s destined to be a classic.” - Anita Stewart
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