Douglas & McIntyre
Fresh

Book details:

April 2007
ISBN 978-1-55365-245-8
Paperback - Trade
7 1/2" x 10"
176 pages
Cooking CKB000000
Cooking / Food and Wine
$34.95 CAD

Awards

Douglas & McIntyre

Fresh

Seasonal Recipes Made With Local Foods

A veritable "cook's tour" of the very best seasonal cooking inspired by fresh ingredients from local farms, forests and oceans and prepared by the award-winning chefs of Bishop's Restaurant.

Restaurateur John Bishop and chef Den


Seasonal cooking inspired by fresh ingredients from the farms, forests and oceans of the Pacific Northwest and prepared by the award-winning chefs from Bishop's Restaurant.

Restaurateur John Bishop and chef Dennis Green of Bishop's Restaurant in Vancouver are justifiably renowned for their insistence on fresh, organically grown locally sourced produce and sustainable seafoods. Their menus, enjoyed by film stars, heads of state and foodies alike, reflect the seasons and the bounty of the Pacific Northwest, from Fanny Bay oysters to Fraser Valley lamb, Saltspring Island cheese to Okanagan peaches, Cascade Mountain chanterelles to Chilliwack Valley hazelnuts. In keeping with his commitment to using the best-quality, most sustainable ingredients, John Bishop travels the region, meeting with 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" brings together more than 100 of John Bishop and Dennis Green's award-winning recipes with some of the stories behind the ingredients-where they come from, how they are harvested and who nurtures them as they grow. From the fresh, light greens and fish of spring and early summer through the satisfying, nourishing grains and fruit of fall to the hearty, comforting root vegetables and legumes of the winter season, this beautiful new book takes readers on a mouth-watering culinary tour. Choose from among such divine creations as tempura squash blossoms with Dungeness crab, mascarpone cheese and tomato coulis or pan-roasted sablefish with mussel chowder, dry-rub pork ribs with corn muffins and split pea-ginger purée or chanterelle and pear pot pie. To finish, try a hazelnut tart with chocolate ganache or a steamed pudding with eggnog custard and homemade jam. Sumptuously illustrated, clearly written in three seasonal menus and loaded with tips on preserving fruits and vegetables for later use, "Fresh" is an exquisite homage to local, sustainable food and the committed growers who raise it.

John Bishop was born in Wales and has loved cooking since he was a child. After studying at a hotel school, he worked as a chef around Great Britain. In 1972, he moved to Vancouver, where he worked at several local restaurants. In 1985, he started Bishop's Restaurant, which is inspired by his love of fresh local produce, classic but innovative cooking, elegant and modern yet friendly ambience, and good service. It is the award-winning place to dine for food lovers of all kinds, from Vancouverites to visiting movie stars. John Bishop takes joy in creating dishes in a style that is distinctly Pacific Northwest. His previously acclaimed cookbooks include Simply Bishop's and Cooking at My House.

Dennis Green was born in Alberta, though his family has lived in British Columbia for five generations. After extensive travels with his parents, he returned to B.C. when he was seven years old. His love of cooking led him to apprentice at the Avenue Grill in Vancouver, and he went on to serve as the chef at Barbara-Jo's Restaurant. He has a passion for regional-style cooking using organic, fresh, local and seasonal ingredients. He joined the team at Bishop's in 1993 and became chef there in 1997. He is the co-author of Simply Bishop's.

Dawne Gourley was born in Vancouver, where she has worked in restaurants for twenty-five years. She chose pastry as a career because she loves eating sweets and in 1999, Dawne joined Bishop's Restaurant as Pastry Chef. Creating new recipes every week for the constantly changing menu, she is inspired by the changing seasons and Bishop's focus on the best ingredients available. A frequent entertainer, Dawne is also an avid cook and spends much of her time away from Bishop's in her own kitchen. Dawne has previously contributed to Simply Bishop's.

Gary King is an organic farmer who established Hazelmere Organic Farm nearly 20 years ago in Langley. He and his partner, Naty, started the farm to provide food for their family and a positive, healthy environment in which to raise their children. More than 90 varieties of vegetables, culinary herbs and flowers are grown on the farm, supplying the local community on Wednesdays and Saturdays while also delivering to restaurants such as Bishop's, Seasons in the Park and Aurora Bistro. The Capers chain of stores in the Lower Mainland purchase a variety of vegetables, culinary herbs and flowers when in season.

www.bishopsandkings.com

About the Authors

John  Bishop

John Bishop

John Bishop's love for cooking began when he was a child growing up in Newton Powys, Wales. Starting out by helping in his mother's kitchen to eventually ...

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Dennis  Green

Dennis Green

Dennis Green was born in Alberta, though his family has lived in British Columbia for five generations. After extensive travels with his parents, he returned ...

more >>
Simply Bishop's

Simply Bishop's

Feenie's

Feenie's

Rob Feenie

News & Events for Fresh

  • Fresh wins Gold at the Canadian Culinary Cookbook Awards! Read more >>
  • Fresh In the Running for the Canadian Culinary Book Award Read more >>
  • John Bishop Wins Vancouver Magazine's Inaugural Green Award Read more >>