A celebration of British Columbia through a cook s palate and a photographer s lens, this cookbook highlights the province s diverse edible landscape, from the Pacific Ocean s seafood to Okanagan fruit. The seasonal layout pairs an eclectic collection of made-from-scratch recipes with evocative images, paying tribute to wholesome unprocessed foods and the skilled farmers who grow them.Seafood lovers will find plenty of ideas for enjoying the Pacific s bounty with recipes for halibut, salmon, oysters, mussels, clams and spot prawns. B.C. s prized fruits are featured in summer pies, tarts, meringues and ice cream while fall and winter recipes showcase local pears, apples and cranberries. The Fraser Valley s meats appear throughout the book, as do the region s vegetables that make up vegetarian dishes like the award-winning Ratatouille Pie. There s even a section for getting back to basics with everything from stocks, to pasta, to honest-to-goodness real mayonnaise.British Columbia from Scratch features the province s most commonplace market ingredients, making this book as practical as it is beautiful."
Denise Marchesault is a classically trained chef with a particular love of French food. A firm believer in cooking from scratch, Denise s soups and sauces are created with fresh, quality ingredients. She received a Grande Diplome from Le Cordon Bleu in Ottawa where she studied both pastry and cuisine. She lives in the Lower Mainland, British Columbia. Caroline West spent years as a magazine art director in Sydney, Australia and London, England and has been working as a photographer since 2001. In 2009 Caroline moved from Sydney, Australia and now resides in Vancouver Island with her husband, Marco."