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The Butcher, the Baker, the Wine & Cheese Maker in the Okanagan (Touchwood $29.95)
Raised on an apple orchard, local foodie editor Jennifer Schell is raising the stakes for culinary standards grounded in sustainability, irrigated by local wines.
Jennifer Schell comes from a multi-generational farming family and was raised on an apple orchard in Kelowna. Schell is an advocate of eating locally-produced food and wine.
After eight years as editor at Food & Wine Trails magazine, launched in 1991 by Dave Gamble, Jennifer Schell has reissued her first book (from 2012), The Butcher, the Baker, the Wine & Cheese Maker in the Okanagan (Touchwood $29.95) with "70% new content to reflect the region's constant evolution of food production and culture.";
The new version provides more than 50 recipes, each written by an Okanagan chef and inspired by an ingredient that is locally and sustainably produced. "It might be free-run turkey raised on the Hamblett Highland Turkey farm, organic vegetables from the urban gardens of Green City Acres, or brie cheese from Upper Bench Cheese in the Naramata."; There's a wine pairing for each recipe from a local Okanagan winery and short profiles on each contributor.
The Butcher, Baker, Wine & Cheese Maker by the Sea (Touchwood, 2015) is a sequel to that first book. It also discovers the people and stories behind the recipes-the chefs, the fishermen, the sea farmers, the foragers and the winemakers. Schell completed the program of the Wine & Spirit Education Trust (WSET), the foremost international body in the field of wines and spirits education, studying under Rhys Pender, master of wine.
9781771511568
Jennifer Schell comes from a multi-generational farming family and was raised on an apple orchard in Kelowna. Schell is an advocate of eating locally-produced food and wine.
After eight years as editor at Food & Wine Trails magazine, launched in 1991 by Dave Gamble, Jennifer Schell has reissued her first book (from 2012), The Butcher, the Baker, the Wine & Cheese Maker in the Okanagan (Touchwood $29.95) with "70% new content to reflect the region's constant evolution of food production and culture.";
The new version provides more than 50 recipes, each written by an Okanagan chef and inspired by an ingredient that is locally and sustainably produced. "It might be free-run turkey raised on the Hamblett Highland Turkey farm, organic vegetables from the urban gardens of Green City Acres, or brie cheese from Upper Bench Cheese in the Naramata."; There's a wine pairing for each recipe from a local Okanagan winery and short profiles on each contributor.
The Butcher, Baker, Wine & Cheese Maker by the Sea (Touchwood, 2015) is a sequel to that first book. It also discovers the people and stories behind the recipes-the chefs, the fishermen, the sea farmers, the foragers and the winemakers. Schell completed the program of the Wine & Spirit Education Trust (WSET), the foremost international body in the field of wines and spirits education, studying under Rhys Pender, master of wine.
9781771511568
Submitted on June 2, 2016 in By David.
