Foreword by :Philip Howard
Imprint:Appetite by Random House
Dimensions:11.23in x 8.27 x 1.08 in | 3.3 lb
Page Count:336 pages
Illustrations:FULL COLOUR THROUGHOUT
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.
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