"Vancouver Cooks 2, © 2009, by the Chefs' Table Society of British Columbia, published by Douglas & McIntyre is 250 pages of masterful recipes written by British Columbia's outstanding chefs and culinary professionals; each dedicated to eagerly sourcing local, seasonal and sustainable ingredients. John Sherlock and Shannon Mendes have provided 60 exquisite photographs which bring to life Vancouver's unique culinary culture.
Some of the recipes found in Vancouver Cooks 2:
The following recipes are in PDF form. If you require the Adobe PDF Reader, please visit the following link to download the required software.
Vancouver Cooks 2
- Chef Bernard Casavant and Chef Rob Cordonier Duck Confit Ravioli
- Chef Warren Geraghty Thiessen Farm Squab Breast
- Chef Ned Bell Smoked Cheddar Bison Burgers
- Chef Robert Clark Roast B.C. Bison Tenderloin
- Chef David Hawksworth Red Wine-braised Oxtail
- Chef Peter Robertson Roasted Nicola Valley Fallow Venison
- Chef Robert Belcham Dry-aged Rib-eye Steak
- Chef Vikram Vij Chicken Breasts and Thighs
- Chef John Bishop Oven-braised Venison Ragout
- Chef Pino Posteraro Boneless Cornish Hens
- Chef Alana Peckham Morrocan Spiced Lamb Chop
- Chef Angus An Organic Confit Pork Belly
Chefs Gone Wild
WEEKLY SPECIALS AND CASH & CARRY PUBLIC PRICING
Download our product flyers
PACKAGED SELECTIONS CALL TO ORDER
Not sure what to try? Our exotic meat packages are your answer
25TH ANNIVERSARY WAREHOUSE SALE
Our biggest sale of the year is on May 12th
