SILVER WINNER 2021 - Taste Canada Awards - General Cookbooks
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.
About the authors
JACOB RICHLER writes regularly on food and other topics for Maclean’s and several other publications. He has won two National Magazine Awards. Richler is well-known for his food writing and for his books with Chef Susur Lee (Susur: A Culinary Life) and Mark McEwan (Great Food at Home and Mark McEwan’s Fabbrica).
- Winner, Taste Canada Awards - General Cookbooks
Excerpt: Hawksworth: The Cookbook (by (author) David Hawksworth, Jacob Richler & Stéphanie Nöel; foreword by Philip Howard)
From the Introduction
This is my first cookbook with my name on the spine, and it spans my whole professional career. We selected the recipes on the basis of quality—but also for range. I’ve included a few from my early career in the UK in the 90s because they informed so much of what I did afterward that; to me, their significance never fades. There are others from my early days at Ouest (then renamed West) that I thought really captured a moment. A few others date back to the early days at Hawksworth. Most are from our current repertoire—at Hawksworth, at Nightingale, and at Bel Café. So the cooking here represents a lot of different styles.
But even though cooking always evolves, ingredients go in and out of style, tech- niques change, and what we understand about eating well and healthily changes how we cook, a lot of things remain the same. Those are the lessons I learned first-hand in my early years working for some great, pioneering chefs—from Marco Pierre White at the Canteen, to Raymond Blanc at Le Manoir aux Quat’Saisons, and Philip Howard at the Square. I learned that a good dish always has balance in its seasoning, acidity, and tex- tures, and always has a harmonious—not distracting—mix of ingredients on the plate. If you understand that, and the importance of classic old-school techniques, you get what makes great cooking—whatever its style.
My style has changed a lot over the years. The journey from when I first made my mark in Vancouver at Ouest with my idea of a new West Coast French cuisine, to the lighter, more multicultural idea of fine dining I now put forward at Hawksworth and the Californian- Italian–inspired vision of Nightingale has been a long one. And it would not have been possible without the key players I’ve been lucky enough to have on my team. They know who they are and how grateful I am for their contribution.
In some ways, I count on them more, and push them harder than ever before. Sure, I drove my brigade really hard when I was in the kitchen every day, directing traffic from the pass. But nowadays I demand even more of them in an arrangement that’s tougher for me, too: I have to trust them completely to execute my vision, to my standards, even when I’m not around. No one can be everywhere at once, and I’m no exception. I also like to travel; it’s a great source of ideas. These days if I’m cooking somewhere at night it’s usually at my house, for my family. Or maybe I’ve just gone fishing.
In the pages that follow you’ll find recipes and stories from all the places that are so important to me. I hope you like them nearly as much as I do.
Praise for Hawksworth The Cookbook:
“Chef Hawksworth has been a force in the Canadian culinary industry for over two decades. He is a leader in contemporary cuisine, always striving for perfection in his dishes, and pushing boundaries with unique Pacific Coast ingredients. This cookbook showcases his exceptional style, which has made his restaurants—Hawksworth and Nightingale—foundations of Vancouver’s dining scene. The incredible dishes in this book reflect his hands-on approach, and the many years of dedication to his craft.” —CHEF MARK MCEWAN
“I have been a fan of Chef David Hawksworth’s precise French school-style, and Pacific Northwest ingredient-driven cuisine for over 20 years. This book is an incredible tool, full of secrets and techniques, for all cooks to up their game—at home and at work. Well played.” —CHEF DAVID MCMILLAN, JOE BEEF RESTAURANT GROUP
"I set out to find the [recipes that are] walks in the park, and I think they’re here ... But honestly, you don’t buy a book like Hawksworth for those recipes alone. You buy it to marvel at dishes like Symphony of the Sea, which begins with a brunoise confetti and is topped with a swirl of scallops, halibut, salmon, prawns, and oysters. Or you flip through it just to contemplate making fruit gels, pastry shards, and something called crispy vanilla milk for any of the book’s various ambitious desserts. Does anyone do this stuff at home? I have no idea. Even if not, it sure is fun to imagine giving it a go.”—Epicurious
"This is a book that will give you the opportunity to kick up your culinary repertoire."—BC Living
Praise for David Hawksworth:
"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