Description
Destined to become a well-thumbed guide to casual yet sophisticated eating, The Lesley Stowe Fine Foods Cookbook dishes up the well-known Vancouver caterer andfine food maven’s own favourite recipes. Lesley Stowe, a classically trained Frenchchef, started her own catering company two decades ago. An instant success,Lesley recognized that West Coast palates were ready for their very own slice of finefood heaven, and the Lesley Stowe Fine Food Shop was born. There, she soldher own freshly prepared starters, salads, soups, mains and sweets. Now, with anew location, Lesley concentrates on rolling out her nationally popular RaincoastCrisps while still satisfying appetites with her signature foods.
Stowe’s casually elegant yet easy recipes will tempt home cooks and entertainers.From starters such as Beaujolais Figs with Proscuitto and Cambozola tomains such as Summer Spaghettini with Fresh Corn and Grape Tomatoes, andChicken Breasts stuffed with Muffaletta and Chèvre, the book also includesinventive seafood, sides and fabulously decadent desserts—including “Death byChocolate,” which Lesley invented (and wishe she’d trademarked).
With Lesley’s savvy West Coast style, anecdotal sidebar tips, plus 16 pagesof colour photos, this new favourite tips its chef’s hat to the successful tradition of The Silver Palate Cookbook and The David Woods Cookbook.
About the authors
"
Jill Lambert is a writer and editor with an interest in food. She is the co-author of The Lesley Stowe Fine Foods Cookbook. She lives in Vancouver, British Columbia.
"
