The Lesley Stowe Fine Foods Cookbook

The Lesley Stowe Fine Foods Cookbook

Book - 2006 | 1st ed.
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Destined to become a well-thumbed guide to casual yet sophisticated eating, The Lesley Stowe Fine Foods Cookbook dishes up the well-known Vancouver caterer andfine food maven's own favourite recipes. Lesley Stowe, a classically trained Frenchchef, started her own catering company two decades ago. An instant success,Lesley recognized that West Coast palates were ready for their very own slice of finefood heaven, and the Lesley Stowe Fine Food Shop was born. There, she soldher own freshly prepared starters, salads, soups, mains and sweets. Now, with anew location, Lesley concentrates on rolling out her nationally popular RaincoastCrisps while still satisfying appetites with her signature foods.

Stowe's casually elegant yet easy recipes will tempt home cooks and entertainers.From starters such as Beaujolais Figs with Proscuitto and Cambozola tomains such as Summer Spaghettini with Fresh Corn and Grape Tomatoes, andChicken Breasts stuffed with Muffaletta and Chèvre, the book also includesinventive seafood, sides and fabulously decadent desserts--including "Death byChocolate," which Lesley invented (and wishe she'd trademarked).

With Lesley's savvy West Coast style, anecdotal sidebar tips, plus 16 pagesof colour photos, this new favourite tips its chef's hat to the successful tradition of The Silver Palate Cookbook and The David Woods Cookbook.

Publisher: Toronto : HarperCollins, c2006.
Edition: 1st ed.
ISBN: 9780006395843
0006395848
Branch Call Number: 641.5 S892
Characteristics: xi, 209 p. : ill. (some col.).

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TheSponge
Feb 20, 2011

Don't waste your time with this book. It's old, outdated and amateurish. We were tremendously disappointed with the book, and felt the author could have done a much better job. Amazing the things that people can get published!

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