Cook book photo
Jennifer Schell has authored the subtitled An Okanagan Cookbook under the main title of The Butcher, The Baker, The Wine & Cheese Maker. The new book hit the bookshelves in November.
The book isn’t, says Schell, just a collection of delicious recipes to make your mouth water; instead they are a combination of contributions from the chefs, food producers and winemakers in the Okanagan region mixed in with a generous dollop of food related stories. Bernard Casavant supplied his ‘Spot Prawn Risotto with Organic Greens’ while Liam McNulty from the Nk’Mip Patio Restaurant gave out the secrets to ‘Citrus Sockeye Salmon.’
In addition, Schell describes the book as being “a story of the history and biography of the people who put food on your plate.”
For more information, or to buy a copy of the cookbook, go to www.anokanagancookbook.com.
