Fresh: Seasonal Recipes Made with Local Ingredients

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Douglas & McIntyre, 2007 - Cooking - 194 pages
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Bishop's Restaurant is famous for its use of organic, locally grown produce and sustainable seafoods, from peaches to chanterelles, from Fanny Bay oysters to Fraser Valley lamb. Owner John Bishop regularly meets with the region's farmers and fishers, learning about their cultivation and conservation practices and building a community of growers as committed to good food and a healthy environment as he is. Fresh combines more than 100 of Bishop's award-winning recipes with the stories behind the ingredients: where they come from, how they're harvested, who nurtures them as they grow. Choose from luscious creations such as mascarpone cheese and tomato coulis, dry-rub pork ribs with corn muffins, or pan-roasted sablefish with mussel chowder, finished with a hazelnut tart or a steamed pudding with homemade jam. Packed with tips on preserving fruits and vegetables, Fresh is an exquisite homage to local, sustainable food and the committed growers who raise it.
 

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Contents

Introduction
1
The Sustainable Kitchen
5
Cooking Temperatures for Meat and Poultry
6
Spring and Early Summer
8
Late Summer and Early Fall
68
Late Fall and Winter
126
Metric Conversions
188
Index
191
Copyright

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About the author (2007)

John Bishop 's love for cooking began when he was a child growing up in Newton Powys, Wales. Starting out by helping in his mother's kitchen to eventually as a young man learning the formal requirements of traditional French food preparation at a hotel school. After working as a chef in Great Britain,  Bishop moved to Vancouver in 1973. At the urging of friends and investors during the recession of 1985, John opened Bishop's . Since then, Bishop's has consistently been one of the city's top restaurants. Annually the restaurant receives top grades from local as well as all the respected North American guides.Bishop  has authored four cookbooks with Douglas & McIntyre: Bishop's , Cooking at My House , Fresh and Simply Bishop's .

Dennis Green was born in Alberta, though his family has lived in British Columbia for five generations. After extensive travels with his parents, he returned to BC when he was seven years old. His love of cooking led him to apprentice at the Avenue Grill in Vancouver, and he went on to serve as the chef at Barbara-Jo’s Restaurant. He has a passion for regional-style cooking using organic, fresh, local and seasonal ingredients. He joined the team at Bishop’s in 1993 and was chef there from 1997 to 2007.

Dawne Gourley was born in Vancouver, where she has worked in restaurants for twenty-five years. In 1999, Dawne joined Bishop's as pastry chef, where she creates new recipes every week, inspired by the changing seasons and the restaurant's focus on the best ingredients available. Dawne has contributed to both  Simply Bishop's and Fresh .

Gary King , with his wife, Naty, ran Hazelmere Organic Farm in the Hazlemere Valley, just north of Vancouver, where everything is grown without the use of chemicals or pesticides. It was their farm, and the quality of their produce, that inspired John Bishop to become a proponent of cooking with organic vegetables. Gary passed away in April 2009, but his work in promoting organic farming and food, continues to inspire those in the community.

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