More Than Salt and Pepper: 25 Years of Spicing Up the Kitchen

Caren McSherry, owner of the Gourmet Warehouse, is one of the original stars of Canada's culinary scene and she has been an integral part of the popular The Girls Who Dish Series. This time Caren is back with her own book. Her famous cooking school, appropriately named Caren's Cooking School, is celebrating its 25th anniversary. This book is an overview of those 25 years, including Caren's favorite recipes along with those of some of the visiting celebrity chefs who have taught at her school, famous Vancouverites, and long time students. Caren's combination of experience as a chef and an instructor shines through in this collection of easy-to-follow recipes. "The Truth About" section reveals all you need to know about ingredients, such as the difference between extra virgin olive oil and olive oil. Let Caren take the fear out of the kitchen and turn you into a knowledgeable and skilled chef!

Caren McSherry was born and raised in Vancouver. With her world-wide culinary education, successful cooking school, unique wholesale foods business, and exuberant personality Caren McSherry is one of the best known names in the Canadian culinary industry. Her well-rounded education includes training at the distinguished Cordon Bleu in London, England; The Oriental Hotel, Bangkok; the Culinary Institute of America, New York; the list goes on.

Caren's Cooking School is the longest running private school in Canada. She also owns the successful Gourmet Warehouse, offering specialty foods at wholesale prices to the public-the first of its type in Canada.

A regular guest chef with Crystal Cruise Lines, Caren has participated in large special events such as a 12-day eastern Mediterranean cruise which involved creating dishes indigenous to each country visited. Caren hosted CKNW's Food and Wine Show for two years. She is also one of Global TV's resident chefs on Saturday morning news. She can be heard weekly on The Bill Good Show, CKNW/98, discussing the latest food trends and recipes.