About BC Books Online
BC Books Online was created for anyone interested in BC-published books, and with librarians especially in mind. We'd like to make it easy for library staff to learn about books from BC publishers - both new releases and backlist titles - so you can inform your patrons and keep your collections up to date.
Our site features print books and ebooks - both new releases and backlist titles - all of which are available to order through regular trade channels. Browse our subject categories to find books of interest or create and export lists by category to cross-reference with your library's current collection.
A quick tip: When reviewing the "Browse by Category" listings, please note that these are based on standardized BISAC Subject Codes supplied by the books' publishers. You will find additional selections, grouped by theme or region, in our "BC Reading Lists."
Description
A second helping of recipes celebrating the B.C. food scene, served up by 70 well-known and emerging chefs.
Five years after Vancouver Cooks, which sold more than 13,000 copies, the Chefs' Table Society returns with over 100 new recipes from 70 chefs around Vancouver, Victoria and the Okanagan, including:
Tojo Hidekazu of Tojo's Restaurant
Vikram Vij of Vij's
Melissa Craig of Bearfoot Bistro in Whistler
Rob Feenie
Divided into four sections -- local food, international flavours, emerging talents and pioneering chefs -- Vancouver Cooks 2 celebrates the key elements that have forged Vancouver's unique culinary culture and made the city a world-class dining destination. We also see the industry behind the scenes, understanding its heritage and the innovative strides Vancouver chefs are taking.
Written for the home cook, Vancouver Cooks 2 pairs more than 50 full-colour photographs with the mouthwatering recipes, each with wine notes.
Royalties from the sale of this book go to the Chefs' Table Scholarship and Bursary Fund.
Awards
- Winner, Canadian Culinary Book Award: Canadian Culture Category
Editorial Reviews
"The recipes in [Vancouver Cooks 2] are as varied as its contributors -- you'll find a double chocolate chip cookie recipe next to one for halibut cheek congee. With 60 gorgeous colour photos along with wine pairings, featuring many fine B.C. wines, this is a cookbook that pulls together the very best of that province -- really, the very best of Canada."
— Food Network Canada
"Vancouver Cooks 2 is an important addition to the Canadian cookbook library. By marrying international influences to local and sustainable ingredients, Vancouver chefs have created a blueprint for a unique regional cuisine to which all Canadian food lovers should pay attention."
— Cuisine Canada Scene
"For anyone with a passion for plates, the original Vancouver Cooks cookbook, compiled as an initiative of the Chefs' Table Society of BC, was a must for the culinary collection. With the recent launch of Vancouver Cooks 2, that gem of epicurean publishing has been surpassed with over 100 table-tested recipes from over 70 knife-sharp chefs province-wide. What emerges is an honours class for the home cook -- both a loving homage to BC's top toques and a compendium of fool proof table toppers. Replete with contributions from Vancouver, Whistler, the Okanagan Valley and Vancouver Island, Vancouver Cooks 2 is a timely reminder of the seasonal sustenance that fuels the inspirations of our culinary vanguards."
— The Able Table
"A classy, updated release of Vancouver Cooks, launched five years ago mirrors perfectly Vancouver's food scene. I can just see veterans John Bishop oven braising a festive venison ragout preceded by Fanny Bay Oyster soup and Tojo's inspired Japanese touch with sablefish...The book's unsung hero is Joan Cross, Vancouver 2's recipe editor. She's done a cracker-jack job of testing and tackling the daunting task of adapting seventy chefs' dishes for the home cook. A perfect gift for your the out-of-town guest whose best memories of travel are through its cuisine."
— Eat Magazine
"With contributions from 70 local chefs, Vancouver Cooks 2 is full of recipes that are designed to impress. The second Vancouver Cooks book from the Chefs' Table Society of B.C. features contributions from pioneers like John Bishop and a new generation of talent, including Melissa Craig from Whistler's Bearfoot Bistro. Most of these recipes are...for leisurely days when you want to re-create the tastes of Boneta or DB Bistro Moderne at home rather than eating out."
— Georgia Straight
"Divided into four sections on local food, international flavours, emerging talents and BC pioneers in the culinary arts, [Vancouver Cooks 2] offers a delicious taste of innovation in west-coast kitchens with beautifully photographed dishes, some more ambitious than others, from marinated sablefish roasted just until the flesh is barely opaque, to frighteningly rich pork belly with the exotic flavours of orange and tamarind, to lavender-crusted shortcake with summer thyme macerated fruit and berries."
— Ottawa Citizen
