The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan by Jennifer Schell
Chefs, farmers, and winemakers unite in this exquisite Okanagan cookbook.
Whether it’s a simple soup, a hearty main dish, or a special-occasion dessert, each recipe in this book is written by an Okanagan chef, and inspired by an ingredient that is locally and sustainably produced in the Okanagan. 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. Add a wine pairing from a local Okanagan winery, and you’ve got a collection of recipes that celebrate the heart and soul of culinary culture in the Okanagan.
We acknowledge the financial support of the Government of Canada
through the Canada Book Fund (CBF), a part of the Department of Canadian Heritage, the Canada Council for the Arts and the BC Arts Council.