Pacific Flavours captures contemporary Pacific cuisine with an exciting range of signature dishes from the top restaurants and inns in Vancouver, Victoria, Vancouver Island, Whistler, and the Okanagan Valley.
Pacific Flavours offers recipes for seafood specialties, delicious desserts, appealing appetizers, salads, entrées, and breakfast foods. Among them: Grilled Fanny Bay Oysters with Smoked Paprika Mayonnaise, Vichyssoise with Lobster Medallions, Cinnamon Chili Rub Flank Steak, Wild Salmon and Sorrel with Fresh Ginger Juice Sauce, Frangelico Mousse with Champagne Sabayon. Afternoon tea -- a Victoria favourite -- is included. Many of the recipes include suggestions for wine to serve alongside; the recommended wines are among the finest produced by BC wineries.
Author Virginia Lee independently selected 39 of B.C.'s finest restaurants, and obtained the recipes for many of their finest dishes. She then adapted the recipes for home use, testing them fully.
For this second edition of this successful book, Virginia Lee has revised and updated the restaurants and inns she recommends to diners looking for the finest in Pacific regional cuisine. Each is described in a profile covering food, decor, and facilities, and maps help locate each establishment.
Beautifully illustrated with colour photographs, Pacific Flavours is a tempting cookbook featuring Pacific coast specialities and at the same time a reliable guidebook to the finest British Columbia restaurants and inns featuring regional cuisine.
This edition is not currently available in bookstores. Check your local library or search for used copies at Abebooks.