- Paperback: 320 pages
- Publisher: Whitecap Books; 1 edition (April 1 2004)
- Language: English
- ISBN-10: 1552855252
- ISBN-13: 978-1552855256
- Product Dimensions: 22.9 x 20.5 x 2.1 cm
- Shipping Weight: 680 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
#235,779 in Books (See Top 100 in Books)
- #94 in Books > Cooking, Food & Wine > Special Occasions > Gourmet
- #100 in Books > Cooking, Food & Wine > Regional & International > Canadian
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Product Details |
Product Description
Product Description
Karen Barnaby has been a culinary leader for over 20 years. As Executive Chef at Vancouver's internationally renowned Fish House in Stanley Park, she emphasizes seasonal, organic ingredients and uncomplicated techniques. Her cookbooks Pacific Passions, Screamingly Good Food, and The Girls Who Dish series that she co-wrote and edited showcase her playful, innovative approach to food.
The Passionate Cook presents over 200 of Karen's favourite recipes from these books, as well as new recipes. Karen's appetizers, soups, salads, main courses, vegetarian dishes, and desserts are smart enough to serve dinner guests, but simple enough to enjoy anytime. With all-time favourite dishes such as Sour Dried Cherry and Chocolate Pound Cake, and Flat Roasted Chicken with Sweet Carrots, Prosciutto and Almonds, and new classics such as Lemongrass Lamb Satays and Salmon with Asparagus Sauce, The Passionate Cook is the cookbook her fans have been waiting for!
About the Author
Karen Barnaby is an author, chef, and teacher from Ottawa, Ontario. She started her cooking career in 1979 on a pink, four burner electric stove in the basement of the Bohemian Restaurant. Moving to Toronto in 1981, Karen was a Chef at the Rivioli where she learned about Thai and Laotian cooking from Chef Vanipha Southalack. After 3 years at Rivioli, Karen worked at David Wood Food Shop, opened two more shops in 5 years, and co-wrote the David Wood Food Book and the David Wood Dessert Book. During that time, she discovered she had an aptitude for teaching and put it into practice at Dufflet's Great Cooks Cooking School.
In 1995, she was offered the position of Executive Chef at The Fish House in Stanley Park, and has been happy there ever since.
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Fun, creative cooking,
By Compulsive Cook (San Francisco Bay Area) - See all my reviews
This review is from: The Passionate Cook: The Very Best of Karen Barnaby (Paperback)
I've had a lot of fun with this book. I'd never heard of Karen Barnaby before picking up this book, but quickly discovered that she has a great chef's imagination, putting her own creative twists on good, solid, flavorful recipes. Her recipes range from simple to medium complexity, without being overly chefy or precious. While some ingredient lists are long, the recipes tend to be straightforward to execute. Given that she's the chef at The Fish House, Barnaby includes more than the average number of fish dishes, most showing an appropriate balance between creativity and respect for the ingredients. Everything I've tried has worked beautifully. As an added bonus, while the text can be somewhat terse, Barnaby's engaging personality clearly comes through.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.0 out of 5 stars (1 customer review) 1 of 2 people found the following review helpful:
4.0 out of 5 stars
Great Cookbook!!!,
By C. Irwin "Whimseyhenge" - Published on Amazon.com
This review is from: The Passionate Cook: The Very Best of Karen Barnaby (Paperback)
I have borrowed this cookbook several times from the Library and made many of the recipes. It'd definitely time I bought a copy. There are several recipes that have become standards in my Repertoire - including Rhubarb Cobbler - easy to make to rave reviews. My all time favorite is her Parchment Chicken - talk about blowing dinner guests away.
Karen focuses on simple local - to the Pacific NorthWEst - flavours with comfort food abounding. Today I'm making her Chicken Stew and Dumplings, and extra step or two that really pays off in flavour and tender dumplings. This book brings together many recipes from her previous cookbooks. I have a lot of cookbooks, but this is the one I refer to the most!! |
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