The Butcher, the Baker, the Wine & Cheese Maker- In the Okanagan

Schell-Jennifer-book-jacket 10.50.01 AM.jpg
Schell-Jennifer-book-jacket 10.50.01 AM.jpg

The Butcher, the Baker, the Wine & Cheese Maker- In the Okanagan

33.55

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.

Written by Jennifer Schell

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