Shortlisted for a 2017 Taste Canada Food Writing Award

Chefs, farmers, and winemakers unite in this exquisite Okanagan cookbook.

Whether it’s a simple soup, a hearty main dish, or a special-occasion dessert, each recipe in this book is written by an Okanagan chef, and inspired by an ingredient that is locally and sustainably produced in the Okanagan. It might be free-run turkey raised on the Hamblett Highland Turkey farm, organic vegetables from the urban gardens of Green City Acres, or brie cheese from Upper Bench Cheese in the Naramata. Add a wine pairing from a local Okanagan winery, and you’ve got a collection of recipes that celebrate the heart and soul of culinary culture in the Okanagan.

Jennifer Schell is a food and wine writer, columnist, and editor of BC Food & Wine Trails Magazine. Her first cookbook, The Butcher, The Baker, The Wine & Cheese Maker: An Okanagan Cookbook, is a Canadian bestseller and has won numerous international awards, including a Gourmand International award for Best Local Cookbook. Visit Jennifer’s blog at jenniferschell.com and follow @jenniferschell8 @jenniferschell8 on Twitter.

Jennifer Schell's profile page

• Short-listed, Taste Canada Food Writing Award in the Regional / Cultural category

Vernon Info News announces Jennifer Schell's third cookbook, The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan.

"Not only a great gift idea for the lovers of Okanagan wine and locavores of all persuasion, it's a book you'll want to keep handy for your own reference as well." —WineDiva

"To anyone who delves into this beautifully written and designed cookbook who isn’t yet in the I-love-the-Okanagan-choir, your robes await." —Naramata Blend blog