North American book launch of “A Boy After the Sea”

Kevin Snook - Author (left), Barbara Jo (center), Chef David Hawksworth (right)

Kevin Snook - Author (left), Barbara Jo (center), Chef David Hawksworth (right)

Barbara Jo’s Books to Cooks was the venue for this very special launch of a beautiful cook book, authored by
Kevin Snook with contributions from high profile chefs across the world (including Vancouver’s own David Hawksworth) on September 17th.

"A Boy After  the Sea" - books

"A Boy After the Sea" - books

North American launch of “A Boy After the Sea” – a beautifully presented cookbook with a stirring cause.
Featuring recipes crafted by internationally renown chefs from fourteen different countries including Alain Roux, Alice Waters, Rick Stein and Vancouver’s own David Hawksworth, with a poignant foreward by Heston Blumenthal, ‘A Boy After the Sea’ is worthy addition to any food lover’s library.

CookbookLaunchParty9.17.09 018

Author Kevin Snook speaking about the book and his son

Author Kevin Snook speaking about the book

Crab and prawn parcels

Crab and prawn parcels

Creamed celeriac soup

Creamed celeriac soup

Chef David Hawksworth

Chef David Hawksworth

These tasty appetizers were all created by Chef David Hawksworth in honour of the occasion and were served with these two wines: Montalto Collezione di Famiglia Pinot Grigio 2007 and Mezzacorona Pinot Grigio Trentino 2007.

dessert

dessert

Author - Kevin Snook (left) & Chef - Daniel Boulud (right)

Author - Kevin Snook (left) & Chef - Daniel Boulud (right)

Created by British chef and entrepreneur Kevin Snook, “A Boy after the Sea” is an inspiring tribute to his son Dan Snook, who was passionate about both fishing and cooking.   All proceeds of the book will be donated to the Dan Snook Trust Foundation charity, committed to helping young people from all walks of life overcome hurdles and offer guidance when they lose their way.

You can purchase the books at Barbara Jo’s Books to Cooks, 1740 West 2 Avenue, Vancouver www.bookstocooks.com

By: Richard Wolak