The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan

By (author): Jennifer Schell
ISBN 9781771511568
Softcover | Publication Date: May 3, 2016
Book Dimensions: 8 in x 10 in
240 Pages

About the Book

Shortlisted for a 2017 Taste Canada Food Writing Award

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.

About the Author(s)

Jennifer Schell is a food and wine writer, columnist, and editor of BC Food & Wine Trails Magazine. She is the author of the Butcher, the Baker, the Wine & Cheese Maker cookbooks, which celebrate the culinary culture of British Columbia, and a co-owner of Schell Wines, a winery which she launched in partnership with her brothers in 2017.