Seasonal Recipes Made With Local Ingredients

Book - 2007
Average Rating:
Rate this:
Baker & Taylor
An illustrated volume of seasonal recipes tailored to organic- and local-food consumers, written by the owner of Bishop's Restaurant, offers insight into the cultivation and conservation practices of regional farmers and fishers while sharing the preparation instructions for such dishes as Mascarpone cheese and tomato coulis, pan-roasted sablefish with mussel chowder, and steamed pudding with homemade jam. Original.

Perseus Publishing
Bishop’s Restaurant is famous for its use of organic, locally grown produce and sustainable seafoods, from peaches to chanterelles, from Fanny Bay oysters to Fraser Valley lamb. Owner John Bishop regularly meets with the region's farmers and fishers, learning about their cultivation and conservation practices and building a community of growers as committed to good food and a healthy environment as he is. Fresh combines more than 100 of Bishop’s award-winning recipes with the stories behind the ingredients: where they come from, how they’re harvested, who nurtures them as they grow. Choose from luscious creations such as mascarpone cheese and tomato coulis, dry-rub pork ribs with corn muffins, or pan-roasted sablefish with mussel chowder, finished with a hazelnut tart or a steamed pudding with homemade jam. Packed with tips on preserving fruits and vegetables, Fresh is an exquisite homage to local, sustainable food and the committed growers who raise it.

Publisher: Vancouver, B.C. : Douglas & McIntyre, c2007
ISBN: 9781553652458
Branch Call Number: 641.5097 BIS
Characteristics: 194 p. :,col. ill. ;,26 cm.


From the critics

Community Activity


Add a Comment

There are no comments for this title yet.

Age Suitability

Add Age Suitability

There are no age suitabilities for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number


Subject Headings


Find it at FVRL

To Top