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. Enjoy Grilled Fanny Bay Oysters with Smoked Paprika Mayonnaise, Vichyssoise with Lobster Medallions, Cinnamon Chili Rub Flank Steak, Wild Salmon and Sorrel with Fresh Ginger Sauce, Frangelico Mousse with Champagne Sabayon. Even afternoon tea--a Victoria favourite--is included.
Author Virginia Lee obtained recipes from 43 independently selected fine dining establishments, all of which have been adapted for home use. Profiles describe food, decor, and facilities, and maps help locate the establishments.
Beautifully illustrated with colour photographs, Pacific Flavours is a cookbook and a guidebook for anyone visiting British Columbia and Canada's picturesque West Coast.
"If you're a novice cook, the best part of this book is that many of the recipes... are fairly straightforward. This is a refreshing break from what you sometimes see in cookbooks built around restaurant chef's recipes."
"The best values (in cookbooks) are those that do double duty as both cookbooks and guides. Models of the genre are the volumes of the Canadian Flavours series published by Formac. Virginia Lee's Pacific Flavours is a sumptuously illustrated compilation of the recipes of West Coast chefs who take special interest in the products of the region."
"This is a wonderful gift book for visitors who have traveled through the region and enjoyed some of British Columbia's fine cuisine, or for anyone interested in planning a trip that includes some scrumptious culinary treats."
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