Okanagan Table: The Art of Everyday Home Cooking

by Rod Butters

The Okanagan Valley, 125 miles long and 12 miles wide, is home to some of B.C.'s most historic farmland, and every summer, the region explodes with apricots, peaches, sweet cherries, pears, plums, nectarines, grapes, and apples. There is no greater pleasure than seeing the reaction to true, honest cooking, and home cooks know this feeling, too. The Okanagan Table is a cookbook celebrating the local flavours: creating exceptional meals by connecting with the freshest, highest quality food. Featuring more than 80 illustrated recipes, the book is structured in the order in which we enjoy our meals: sunrise, midday, sunset, and twilight--and showcases a collection of classic and signature recipes from Oat-Crusted Arctic Char and Root Vegetable Torte to Crab Cappuccino and Double Chocolate Mashed Potato Brioche. The recipes are simple and yet frequently decadent--and like most good things in life, they appear complex but are unabashedly straightforward. And finally, many of the recipes include pairings with the best wines and drinks in the region. This destination cookbook will have you singing the tunes of your favourite Okanagan memories.

Genres: Cookbooks, Cooking, Canada, Nonfiction

240 pages, Hardcover

Published October 15, 2017

Reviews

[Stella · Rating 3 out of 5]

Gourmet chef in British Columbia, Canada who favors local ingredients writes cookbook supposedly for the average home cook. Hmmm. Photos of all the recipes, so it’s pretty to look at. But doubt I’ll be procuring duck fat to put on popcorn or wild boar for meatballs anytime soon. Even the simple sounding “Tomato and Watermelon Salad” requires a weird oil I never heard of and wouldn’t purchase for one recipe. The few desserts have a lot of eggs. Back to the public library it goes.

[Carrie · Rating 5 out of 5]

This isn't just a cookbook. It's an inspiration to eat well with the freshest of local ingredients. Certainly it didn't hurt eating at Raudz in Kelowna to let you taste the possibilities first hand. Great recipes but amazing photographs and stories to contextualize the book. Students are all participating in Project Chef In residence program. That means all students in the school get to cook for a week with real chefs and local ingredients. Can't wait to share this book with them.

[Melissa McGuire · Rating 4 out of 5]

I love that this book was separated by the time of day we eat our meals. All of the recipes are really simple. The recipes I've tried are easy to make and delicious.