Released this fall from acclaimed and multi award-winning Chef David Hawksworth comes a stunning collection of recipes that brought him to the top of Canada’s culinary world; Hawksworth The Cookbook published by Penguin Random House Canada.
As a leader in contemporary Canadian cuisine, Chef Hawksworth’s restaurants, Hawksworth and Nightingale, have been fixtures of Vancouver’s dining scene for the past 10 years, aweing diners with the intricate, beautiful and refined dishes that have become synonymous with his name. In this book, he shares for the first time the artfully developed recipes that have brought him unparalelled success over the years, and challenges readers to recreate these dishes for an unforgettable dining experience.
Hawksworth is a celebration of Chef Hawksworth’s career to date, with recipes ranging from his time training in London with Michelin-starred chefs, to Ouest, the first restaurant where he served as head chef, to opening his own fine dining restaurant. The book’s simpler and more casual recipes reflect the family-style dishes served at Nightingale and the casual fare of Bel Café (a downtown lunchtime go-to destination).
Hawksworth the Cookbook features chapters such as Starters, Raw Bar, Salads, Soups, Pasta & Pizza, Fish & Shellfish, Meat & Poultry, Vegetables, Desserts, and Cocktails.
Some recipes that have caught my eye include:
Citrus & Avocado Salad on page 82
Roasted Tomato Soup on page 105
Roasted Brussels Sprouts, Pickled Grapes and Pine Nuts on page 246
Dark Chocolate Chunk Cookies on page 262
Purchase the book across the country from Amazon.
By: Richard Wolak