Island Eats: Signature Chefs’ Recipes from Vancouver Island and the Salish Sea

by Dawn Postnikoff, Joanne Sasvari

Plenty of people talk about farm-to-table dining these days. But on Vancouver Island and the surrounding Gulf Islands, it's truly a way of life. And why not, when there is so much abundance to choose from? From the Comox Valley to the Cowichan to Salt Spring Island, you'll find everything from truffles to tea, passion fruit to Pinot Noir, water buffalo to the most delicately briny oysters. Island Eats is a tribute to the vibrant food culture of Vancouver Island and the Gulf Islands and the celebration of a passionate culinary community built on the edge of a continent. Whether they're shucking oysters and rolling pasta just for you, pouring you a glass of local wine, telling you about the best surf beach or hiking trail or the cool new craft brewery in town, the chefs, mixologists, and food artisans profiled in this cookbook have contributed to the heartfelt food traditions of a rare culinary destination. Featuring more than 80 signature dishes, from a classic salmon chowder to island-foraged chantarelle risotto, apple pie waffles to bannock ice-cream sandwich, this inspired collection boasts locally-minded, soul-satisfying dishes that readers will want to make again and again.

Genres: Cookbooks

240 pages, Hardcover

Published November 16, 2021

Reviews

[Alex R · Rating 5 out of 5]

Read it from cover to cover and have quite the list of recipes to try and restaurants on Vancouver Island to visit!

[Donna · Rating 5 out of 5]

I borrowed Island Eats from our local library. This book turned out to be a true gem (and one that I will be asking Santa for this Christmas). It is part cookbook (with actual recipes from some of Vancouver Island's top restaurants). It is also an invaluable map to our Island's regional cuisine, restaurants, chefs, and unique ingredients. Finally, it is partly meant as a guide for culinary tourism.

To kick things off, my husband and I made the Spicy Kung Pao Bowl from Glo Restaurant in Victoria. Richard diligently chopped veggies while I made the Szechuan sauce. The results were light, satisfying and delicious...without stress or drama. We will undoubtedly make this dish again. Other delights on my To Be Tried list include Gnocchi with Roasted Squash and Beets, Roasted Broccolini with Romesco Sauce and Pecorino, Shakshuka, as well as Sliced Almond Cinnamon Buns with Cream Cheese Frosting (from Old Town Bakery in Ladysmith -- my FAVOURITE bakery ever)!

Thank you to all chefs who generously shared their recipes with us. And thank you to the authors for celebrating Vancouver Island in this unique and inspiring way!

[Nada Loughead · Rating 5 out of 5]

See my review at https://canadiancookbooks.ca/island-e...