Extraordinary recipes from one of Canada's leading chefs Unleash your inner chef with this collection of the best tried-and-true recipes from Vancouver's acclaimed Dirty Apron Cooking School.
Want to impress your dinner guests? Need to diversify your regular menu? Nervous about trying a new cooking technique? Tired of eating alone? The Dirty Apron Cooking School caters to a range of students - both beginners and more experienced cooks?looking to come away with delicious menus and more confidence in the kitchen. The Dirty Apron Cookbook brings together the best of these recipes along with many of the tips and tricks shared in the school's classes.
Featuring more than 80 of the school's time-tested signature dishes - “from quick-and-easy starters to seasonal soups, sandwiches and entrées to sinfully more-ish desserts - this cookbook will become your go-to volume for delicious everyday meals and foolproof dinner party dishes. Lavishly illustrated with full-page food photos and instructional sequences, loaded with chefs' notes and tricksof the trade and written with the home cook in mind, The Dirty Apron Cookbook is like your own private cooking class - a reference you can return to again and again.
David Robertson is the founder and co-owner of the Dirty Apron Cooking School and Delicatessen. Trained in classical French cuisine, he has cooked in Europe, the UK and Australia and with Thomas Henkelman at the Homestead Inn near New York City. He was the inaugural chef-de-cuisine at the highly acclaimed Chambar in Vancouver. Since 2009, he has indulged his passions for teaching and food styling at The Dirty Apron. He and his staff now teach more than 35 classes to roughly 8000 students each year. He lives with his family in Vancouver, BC.