Hawksworth

Product Description

From David Hawksworth, Vancouver's king of fine dining and contemporary Canadian cuisine comes Hawksworth, a beautiful collection of exquisite recipes. Chef Hawksworth's restaurants, Hawksworth and Nightingale, have been fixtures of Vancouver's downtown dining scene for 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 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 West, the first restaurant where he served as head chef and began to gain acclaim, 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 Cafe. The recipes included require varying levels of skill and time commitments, from weekday meals like Spicy Chicken Salad to show-stopping feats of culinary skill like Wagyu Beef Carpaccio with Piquillo Pepper, Parsley, and Beef Tendon. Casual foodies and adventurous cooks alike will find new culinary pleasures with Chef Hawksworth as their guide.From David Hawksworth, Vancouver's king of fine dining and contemporary Canadian cuisine comes Hawksworth, a beautiful collection of exquisite recipes. Chef Hawksworth's restaurants, Hawksworth and Nightingale, have been fixtures of Vancouver's downtown dining scene for 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 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 West, the first restaurant where he served as head chef and began to gain acclaim, 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 Cafe. The recipes included require varying levels of skill and time commitments, from weekday meals like Spicy Chicken Salad to show-stopping feats of culinary skill like Wagyu Beef Carpaccio with Piquillo Pepper, Parsley, and Beef Tendon. Casual foodies and adventurous cooks alike will find new culinary pleasures with Chef Hawksworth as their guide.
DAVID HAWKSWORTH owns acclaimed Vancouver restaurants Hawksworth, Nightingale, and Bel Cafe. He and his restaurants have won countless awards, including five awards for Best Upscale Restaurant from Vancouver Magazine. Hawksworth was named among the top three new restaurants by enRoute magazine in 2011 and was named nation-wide Restaurant of the Year by Maclean's in 2012. Chef Hawksworth is one of Canada's leading culinary talents and the youngest chef inducted into the BC Restaurant Hall of Fame.