Hawksworth: The Cookbook

Hawksworth: The Cookbook

Hawksworth: The Cookbook 

From acclaimed and multi grant winning Chef David Hawksworth comes a dazzling assortment of the perfect plans that carried him to the highest point of Canada's culinary world.

As an innovator in contemporary Canadian cooking, Chef Hawksworth's cafés, Hawksworth and Nightingale, have been apparatuses of Vancouver's eating scene for as long as 10 years, aweing cafes with the complex, wonderful and refined dishes that have gotten inseparable from his name. In this book, he shares interestingly the cunningly evolved plans that have brought him unparalelled accomplishment throughout the long term, and moves perusers to reproduce these dishes for a remarkable eating experience.

Hawksworth is a festival of Chef Hawksworth's vocation to date, with plans going from his time preparing in London with Michelin-featured culinary specialists, to Ouest, the principal eatery where he filled in as head gourmet expert, to opening his own high end café. The book's less difficult and more easygoing plans mirror the family-style dishes served at Nightingale and the easygoing charge of Bel Café (a midtown noon go-to objective). The plans included require fluctuating degrees of ability and time responsibilities, from work day suppers like Crispy Buttermilk Fried Chicken and Pickled Ramps Ranch to show-halting accomplishments of culinary expertise like Wagyu Beef Carpaccio with Piquillo Pepper, Parsley, and Beef Tendon. Easygoing foodies and brave cooks the same will discover new culinary joys with Chef Hawksworth as their guide.

About the Author

CHEF DAVID HAWKSWORTH is widely regarded as one of North America's greatest chefs. Born and raised in Vancouver, he spent a decade training at Michelin-starred restaurants in the UK, such as Le Manoir aux Quat'Saisons, L'Escargot, and The Square. He returned to Vancouver in 2000 and took his first Head Chef position at Ouest (later renamed West). In 2008 he became the youngest chef inducted into the BC Restaurant Hall of Fame. Chef Hawksworth opened his eponymous restaurant in 2011, at the Rosewood Hotel Georgia. It was named 2012 and 2013 Vancouver Magazine Restaurant of the Year and Chef of the Year, followed by five consecutive wins for Best Upscale Dining, and was in enRoute magazine's top three Best New Restaurants, and as Maclean's magazine's Restaurant of the Year. Chef Hawksworth opened his second restaurant, Nightintale, in 2013. He also operates two locations of Bel Café, Hawksworth Catering, the Hawksworth Young Chef Scholarship Foundation, and an exclusive culinary partnership with Air Canada.
My husband and I have been going to Hawksworth Restaurant frequently since 2014 (he even proposed to me there!), and we have never once been anything less than blown away with the food, wine and service. It’s apparent that David Hawksworth has extremely high standards; so we knew as soon as this book came out, we had to have it. It is so beautifully laid out. It’s over 300 pages and a massive amount of recipes and beautiful photographs. The recipes are extremely detailed. This is definitely more of an experienced chef cook-book, however there are some simpler ones such as salads, sides and cocktails. I would recommend this book to anyone who wants to challenge themselves in the kitchen, or if you just want a beautiful piece of art. --Samantra G.

Amazing book with so much interesting writing about his work. A great read as well as cookbook. --P. Wilson 

Download Cooking Ebook Hawksworth: The Cookbook | 237 Mb | Pages 329 | EPUB | 2020

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