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Jacob Richler Stephanie Noel David Hawksworth Hawksworth (Hardback)
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- 97.7% positive feedback
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eBay item number:235370136855
Item specifics
- Condition
- Book Title
- Hawksworth : the Cookbook
- Publication Name
- Hawksworth
- Title
- Hawksworth
- Subtitle
- The Cookbook
- Format
- Hardcover
- ISBN-10
- 052561009X
- EAN
- 9780525610090
- ISBN
- 9780525610090
- Publisher
- Appetite by Random House
- Genre
- Cooking, House & Home
- Release Date
- 13/10/2020
- Release Year
- 2020
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 1in
- Item Length
- 11.3in
- Publication Year
- 2020
- Topic
- Individual Chefs & Restaurants, Regional & Ethnic / Canadian, General, Courses & Dishes / General
- Item Width
- 8.3in
- Item Weight
- 52.1 Oz
- Number of Pages
- 336 Pages
About this product
Product Information
From acclaimed and multi award-winning Chef David Hawksworth comes a stunning collection of the exquisite recipes that brought him to the top of Canada's culinary world. As a leader in contemporary Canadian cuisine, Chef Hawksworth's restaurants, Hawksworth and Nightingale, have been fixtures of Vancouver's dining scene for the past 10 years, aweing diners with the intricate, beautiful and refined dishes that have become synonymous with his name. In this book, he shares for the first time the artfully developed recipes that have brought him unparalelled success over the years, and challenges readers to recreate these dishes for an unforgettable dining experience. Hawksworth is a celebration of Chef Hawksworth's career to date, with recipes ranging from his time training in London with Michelin-starred chefs, to Ouest, the first restaurant where he served as head chef, to opening his own fine dining restaurant. The book's simpler and more casual recipes reflect the family-style dishes served at Nightingale and the casual fare of Bel Caf (a downtown lunchtime go-to destination). The recipes included require varying levels of skill and time commitments, from weekday meals like Crispy Buttermilk Fried Chicken & Pickled Ramps Ranch to show-stopping feats of culinary skill like Wagyu Beef Carpaccio with Piquillo Pepper, Parsley, and Beef Tendon. Casual foodies and adventurous cooks alike will find new culinary pleasures with Chef Hawksworth as their guide.
Product Identifiers
Publisher
Appetite by Random House
ISBN-10
052561009x
ISBN-13
9780525610090
eBay Product ID (ePID)
24038658178
Product Key Features
Book Title
Hawksworth : the Cookbook
Format
Hardcover
Language
English
Topic
Individual Chefs & Restaurants, Regional & Ethnic / Canadian, General, Courses & Dishes / General
Publication Year
2020
Genre
Cooking, House & Home
Number of Pages
336 Pages
Dimensions
Item Length
11.3in
Item Height
1in
Item Width
8.3in
Item Weight
52.1 Oz
Additional Product Features
Lc Classification Number
Tx715.6.H39 2020
Reviews
Praise for Hawksworth The Cookbook: "Chef Hawksworth has been a force in the Canadian culinary industry for over two decades. He is a leader in contemporary cuisine, always striving for perfection in his dishes, and pushing boundaries with unique Pacific Coast ingredients. This cookbook showcases his exceptional style, which has made his restaurants--Hawksworth and Nightingale--foundations of Vancouver's dining scene. The incredible dishes in this book reflect his hands-on approach, and the many years of dedication to his craft." --CHEF MARK MCEWAN "I have been a fan of Chef David Hawksworth's precise French school-style, and Pacific Northwest ingredient-driven cuisine for over 20 years. This book is an incredible tool, full of secrets and techniques, for all cooks to up their game--at home and at work. Well played." --CHEF DAVID MCMILLAN, JOE BEEF RESTAURANT GROUP Praise for David Hawksworth: "[Chef Hawksworth's] much-lauded cuisine blended a deep admiration for fresh, regional, seasonal ingredients with a mastery of classic techniques acquired from a decade in some of Britain's most acclaimed kitchens."--Alexandra Gill, The Globe and Mail "Chef Hawksworth's cooking techniques are of the finest pedigree, never deployed for flash and attention but only to achieve the best result."-- Nuvo "David Hawksworth's compositions are playful, artistically colourful, and feature bold flavours, along with an increasing--nearly Asian--preoccupation with texture and mouth feel."-- Maclean's Praise for Hawksworth restaurant: "Reaffirming itself as one of the city's elite rooms is Hawksworth, where David Hawksworth and executive chef Quinton Bennett are likewise turning out ingredient-driven treatises on locavorism in the most elegant room in town, usually packed with the city's who's who."-- Vancouver Magazine, Praise for David Hawksworth: "[Chef Hawksworth's] much-lauded cuisine blended a deep admiration for fresh, regional, seasonal ingredients with a mastery of classic techniques acquired from a decade in some of Britain's most acclaimed kitchens." --Alexandra Gill, The Globe and Mail "Chef Hawksworth's cooking techniques are of the finest pedigree, never deployed for flash and attention but only to achieve the best result." --Nuvo "David Hawksworth's compositions are playful, artistically colourful, and feature bold flavours, along with an increasing--nearly Asian--preoccupation with texture and mouth feel." --Maclean's
Target Audience
Trade
Lccn
2021-285086
Illustrated
Yes
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