Hawksworth (Hardcover)
Language: English
Published by Random House USA Inc, New York, 2020
- Hardcover
- New

Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
AbeBooks seller since October 12, 2005
Condition: New
US$ 34.31
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Hardcover. SILVER WINNER 2021 - Taste Canada Awards - General CookbooksFrom 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.SILVER WINNER 2021 TASTE CANADA AWARDS | A NATIONAL BESTSELLERFrom 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 Cafe (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. From acclaimed and award-wnning chef David Hawksworth comes a beautiful collection of the recipes that brought him to the top of Canada's culinary world. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…
Seller Inventory # 9780525610090
- Title
- Hawksworth (Hardcover)
- Author
- David Hawksworth
- Publisher
- Random House USA Inc, New York
- Publication year
- 2020
- Condition
- new
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 052561009X
- ISBN 13
- 9780525610090
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 Café (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.
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Grand Eagle Retail
Bensenville, IL, U.S.A.
AbeBooks seller since October 12, 2005
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