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.
DAVID HAWKSWORTH owns acclaimed Vancouver restaurants Hawksworth, Nightingale, and Bel Café. He and his restaurants have won countless awards, including five awards for Best Upscale Restaurant from Vancouver Magazine. Hawksworth was named among the top three new restaurants by enRoute magazine in 2011 and was named nation-wide "Restaurant of the Year" by Maclean's in 2012. Chef Hawksworth is one of Canada's leading culinary talents and the youngest chef inducted into the BC Restaurant Hall of Fame.
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