Fresh: Seasonal Recipes Made With Local Foods

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9781553652458: Fresh: Seasonal Recipes Made With Local Foods
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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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About the Author:

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.

Review:

"Fresh encourages us to become more familiar with the food we eat, where it comes from and the concept of seasonality...Fresh brings together award-winning recipes inspired by each season's fresh ingredients and the people who produce them." (Lindsay Ford Western Living)

"Spring salmon roasted in corn husks, steamed asparagus in orange butter sauce, roasted-tomato soupwith sage-and-apple biscuits -- tell me if there's one dish there you wouldn't love to eat. And this joyous book has dozens more...Bishop's insights on sustainability in the kitchen are written with his usual quiet modesty as he suggests 'small actions.'" (Angela Murrills Georgia Straight)

"At today's top restaurants, ingredients are the stars, not the chefs, not the owners, not the celebrity diners. And as corollary, the producers of these ingredients are edging into the limelight...Hazelmere Farm was a big part of that transformation and the recently-released Fresh, Bishop's fourth cookbook, celebrates his relationship with the farm." (Vancouver Sun)

"Seasonal ingredients inspire Bishop's simple menus, and recipes showcase the garden's bounty in its almost-naked glory. No gastro-porn here, just simple, pared-down preparations that let the natural flavours shine through. Fresh takes us into the garden and inspires us to bring the harvest home to our tables." (Granville Magazine)

"From the single, perfect beet decorating the cover through the sauteed shiitake mushrooms topping up crisp spinach to spears of gleaming roasted parsnips and beets, [Fresh] is a cookbook of tempting West Coast favourites that we easterners can share." (Montreal Gazette)

"You don't often see a group of people waiting in line with big smiles on their faces, but that was the scene...[when] sixty-five people lined up for the opportunity to meet Vancouver-based chef John Bishop...Bishop praised local growers and producers for their amazing quality and diverse range of products." (Comox Valley Record)

"More than a sound collection of easy to execute recipes (smartly arranged by season), [Fresh] is also a book that salutes the place of local farmers, fishers and livestock. And it's a timely tome that should be on the desk or in the kitchen of every cabinet member as they contemplate tinkering with the Agricultural Land Reserve, the fate of the UBC Farm, or -- dare we say -- consider any convenient 'conversion' of critical arable land for convenient profit." (Vancouver Courier)

"Bishop's remains the embodiment of good things local. And the man himself has been quietly green about it since the beginning of time...Bishop likes is simplicity elegant though, and it shows. And tastes. What's most compelling about the man and his deeply felt passion about food is that he never seems to get militant about any of it. He remains gentle, easy-going, a bit of a food-whisperer among all the shouting." (Vancouver Lifestyle Magazine)

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