These Â鶹´«Ã½Ó³»best-selling cookbooks are a joy to both give and receive.
Rosie Daykin, a passionate baker since childhood, decided to open her own tiny bakery in Â鶹´«Ã½Ó³»in 2007 after she saw a need in the marketplace for simple homemade treats with no additives or preservatives. From her tiny pink and pistachio decorated bakeshop, Rosie started the craze for handcrafted marshmallows which swept North America. The original gourmet marshmallow, sold under the Butter name, can now be found in over 300 stores from Â鶹´«Ã½Ó³»to New York.
In 2013, Rosie published her first cookbook, Butter Baked Goods which immediately became a national best-seller.Ìý Her cookbook was also selected by Heather Reisman, owner of Canada's largest book retailer Chapters.Indigo, for her coveted best books list, known as Heather's Picks. This gorgeously illustrated cookbook, is not only for the coffee table but for the kitchen. From easy recipes such as Rosie's six minute cake that she made as a child, to the more complex including the now famous gourmet marshmallow recipe, this cookbook's simple instructions and words of encouragement will have everyone baking. A must own cookbook for anyone who loves to bake or wants to learn. Retail price: $35.00
Excitedly Rosie has released her second cookbook, Butter Celebrates, A Year of Festive Recipes, just in time for the holidays. With fabulous recipes for all occasions including Chocolate Whoopie Hearts for Valentine's Day, Christmas Yum Balls, Hanukkah Sufganiyots (that's Hebrew for jelly donuts), Chocolate Guinness Cake for St. Patricks, Bunny Buns for Easter, or Strawberry Basil Galette to enjoy summer, Butter Celebrates will become your family go-to cookbook for celebrating. Retail price: $35.00
If you are rushed for time for your own holiday baking, visit to take home already made delicious treats including Rosie's signature cookies, whoopie pies and famous bars. The best selling Dream Bar made with cherries, walnuts and coconut topped with vanilla butter cream is perfect for the holiday season. Other festive treats for Christmas include Gingerbread Boys, Peppermint Nanaimo Bars, signature holiday marshmallows and heavenly cakes.
4907 MacKenzie St. (604) 221-4333
Jennifer Schell, the editor of , self-published her first cookbook, The Butcher, the Baker, the Wine and Cheese Maker, An Okanagan Cookbook to critical acclaim and made the Canadian best-selling list. Jennifer's second just-released cookbook, By the Sea focuses on Â鶹´«Ã½Ó³»and the West Coast. More than a cookbook, By the Sea is a who who's of the West Coast's culinary scene from the chefs to the farmers, fishermen, food artisans and winemakers.
Home chefs will love the local recipes divided into Brunchie-Lunchie, Starters, Mains and Desserts. Each recipe comes with a BC wine pairing and is followed with the personal stories of the chef, the farmer and the wine maker.Ìý Over 48 top chefs have participated in the cookbook and recipes include: Jackie Ellis (Carrot and Cumin Tart), David Hawksworth (Pan Seared Wild Salmon), Vikram Vij (Cassava Fries), Trevor Bird (Whole Roasted Duck), Thomas Haas (Crunchy Hazelnut Napoleon) and famed goat cheesemaker, David Wood (Empress Honey and Salt Spring Island Goat Cheesecake).
For those who work or dream of working in the culinary world, By the Sea is the holy grail of where to find the best local farmers, fishermen, foragers and food artisans as recommended by the West Coast's top chefs.
The Butcher, the Baker, the Wine and Cheese Maker By the Sea is carried at selected retailers and at , Vancouver'sÌý dedicated cookbook store. Retail price: $29.95
1740 West 2nd Avenue. (half a block east of Burrard.) 604-688-6755
In 2009, former Sous-Chef, David Robertson and his wife Sara, opened along with a gourmet deli in a beautifully restored heritage building in Vancouver’s Gastown neighborhood. An immediate success, The Dirty Apron is Vancouver's "it cooking school" for gourmet cooking classes and a fun evening out.
The Dirty Apron Cookbook was published in 2014 and is a Canadian national best-seller.Ìý Fabulous recipes, with simple instructions allow the home chef to make even the more difficult recipes with confidence. David Robertson shares over eighty recipes from the school and deli including their signature gourmet sandwiches, heavenly salads and soups. Learn to make main courses that run from everyday meals to special occasions including the addictive Hoisin-Glazed Ribs-sure to please both young and old, Maple-Seared Scallops, Miso-Sake Roasted Sablefish and Crispy Duck Breast. The desserts, the grand finale to any meal, include their signature Dirty Doughnuts, Sticky Toffee Pudding and must make Dirty Twixter Bars. Yes- The Dirty Apron Cookbook is like having a private instructor teach you how to cook in your own home. Retail price: $34.95
For the ultimate holiday gift, for those who live in Â鶹´«Ã½Ó³»include one of along with the Dirty Apron cookbook.
540 Beatty St. (604) 879-8588
