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The Sobo Cookbook: Recipes from the Tofino Restaurant at the End of the Canadian Road Paperback – May 13 2014

4.7 out of 5 stars 22 customer reviews

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Product Details

  • Paperback: 288 pages
  • Publisher: Appetite by Random House (May 13 2014)
  • Language: English
  • ISBN-10: 0449015858
  • ISBN-13: 978-0449015858
  • Product Dimensions: 21 x 1.9 x 24.9 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.7 out of 5 stars 22 customer reviews
  • Amazon Bestsellers Rank: #19,849 in Books (See Top 100 in Books)
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Product Description

Review

Praise for Sobo:

"Sobo lives up to its name attracting a blend of surfers, ecotourists and locals enjoying CIA grad Lisa's flavorful take on Vancouver Island ingredients."--Gourmet
"I could eat there every day"--Vancouver Sun
"Lisa is one of Canada's top chefs...Her food is adventurous, street smart, dripping with freshness, local character and drop dead top of the line flavor."--Calgary Herald

About the Author

LISA AHIER was born in Texas and studied at the Culinary Institute of America in New York. After working in kitchens at sea and across several states, she started the Sobo food truck in 2003 with her husband, Artie; Sobo moved to its current location in 2007. Lisa lives in Tofino, B.C.

ANDREW MORRISON is the editor-in-chief of Scout Magazine and editor of the award-winning Vancouver Cooks Cookbook. Andrew lives in Vancouver, B.C.


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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Paperback Verified Purchase
This is a great cookbook. I initially bought it for the flour less chocolate bomb and cookie recipes as I have been to the restaurant and they are not to be missed. There are several other recipes that have quickly become favorites as well. I've bought this book as gifts for friends as well :)
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In her forward, Sarah McLachlan names SoBo as one of her favourite restaurants. She writes, “I know this book will become a staple in my kitchen – a way to bring SoBo to me when I cannot get to Tofino and eat at the restaurant itself." How's that for a ringing endorsement? Indeed, this cookbook, hailing from the remote and rugged west coast of Vancouver Island, emphasizes local, seasonal ingredients and casually elegant cuisine.

Short for Sophisticated Bohemian, SoBo began in 2003 as a food truck before moving to a local botanical garden and finally to its current location in downtown Tofino. Here, husband and wife team Artie and Lisa Ahier tell the story of SoBo while paying homage to the region; vignettes of text detail each season in Tofino and anecdotes describe the restaurant's favourite farmers and fishermen.

The vividly photographed 100 recipes highlight the Ahiers' substance-before-style philosophy and encompass every category from breakfast to soups, snacks, mains and desserts. Start the day with flaxseed and ginger pancakes or strawberry lemon scones, then move into crab and goat cheese wontons or scallops with sweet pea risotto cakes. No matter which you choose, these simple but refined recipes will please both eyes and tastebuds.
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Even if you can't resist a promising-sounding new cookbook: when was the last time you took one look, plunked down into a chair, and READ it right through from page 1? Lisa Ahier's SoBo Cookbook will have you doing that. And not just for the 100-odd fresh, fresh takes on what you can do with produce, seafood, poultry and dessert makings. Double-page colour photos pull you into where she lives and cooks, where Canada's Atlantic-to-Pacific highway ends in sandy surfing beaches with islands and parkland as far as the eye can see. And you say: "Where has this been?" You might be talking about the place (Tofino, on the west side of B.C.'s Vancouver Island). You might be taking in a recipe and its colour portrait (Seared Scallops With Sweet Pea Risotto Cakes, Polenta Fries With Caesar Dipping Sauce, pulled Thai Chicken on warm roti ...). Or, you might be tuning into the voice of someone who was born in Texas, cooked there, in Florida, and in upstate New York, trained at the Culinary Institute of America, and sums it all up with just what you need to know in a very few words. What you do, why you do it, how to break loose from supermarket-only ingredients:
this is a book for the shelf where you keep the very few you won't part with. Where has Lisa Ahier been? All over, and here is her cooking life in recipes that respect the best in fresh-sourced food with a double dash of imagination.
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Almost as good as the restaurant itself, this book contains much more than just recipes. It brings fabulous Lisa Ahier's food to life in your own kitchen while illuminating the wonderful part of the world where she has made her home and the essence of her sustainable and ethical philosophy. The instructions are bit fussy in some cases but depending on the kind of cook you are: you can either dress the vegan burger in the order given (regarding the placement of pickle, lettuce and tomato) or ignore it and do your own thing. The results are great either way.
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Format: Paperback
Best cookbook ever! Amazing soups, and I've finally been able to recreate the world famous polenta fries! Only downside for me as a landlocked Albertan is how many great seafood recipes there are, but better late than never to learn how to cook fish.

Chicken Enchiladas are the greatest thing ever, although fairly labour intensive.
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lots of great recepies very down to earth but many product they refer to are not easyl to acces in northern région so you have to work to find product that will be comparable to respect the recepies but I enjoy the book
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I love this cookbook! Love the story behind it, and also all the fresh ingredients used in the recipes . I have made a few from this cookbook, and the whole family loves them!

Bea Lennan
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Tofino is our favourite place to visit each summer and Sobo our favourite restaurant! The Sobo cookbook is a beautiful collection representing both!
- Michelle and Francis, Calgary,AB
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