Shortlisted for the 2021 Taste Canada Food Writing Awards

Nominated for the Gourmand World Cookbook Awards Best in the World competition of 2021

Take a tour through beautiful British Columbia with award-winning cookbook author and winemaker Jennifer Schell. The BC Wine Lover's Cookbook shares family stories and recipes from 53 top wineries located across the province--from the verdant, rolling fields of the Okanagan and Fraser Valley, to the misty coastlines of Vancouver Island, and beyond.
Meet the winemakers of BC wine country and take a seat at their table to share dishes that evoke the multicultural heritage of BC's wine industry. From tourtière to turkey moussaka and Michelle's Panna Cotta to Nana's Roast Caribou, these recipes have been lovingly handed down through the generations--on handwritten recipe cards, on creased and spattered pages, sometimes by word of mouth. And don't forget the wine! Each recipe is accompanied by a pairing suggestion from the winery's cellars. Whether you are perched on Naramata Bench or tucked up at home, this is a cookbook to read and to inspire.

Shortlisted for the 2017 Taste Canada Food Writing Awards

In 2012, Jennifer Schell brought together 160 of the Okanagan Valley's best chefs, wine makers, and food producers to create The Butcher, the Baker, the Wine and Cheese Maker: An Okanagan Cookbook. It was an instant success, selling more than 7000 copies and winning national and global awards.

Updated to reflect the constant evolution of food production and culture in the famed valley, this second edition includes profiles of the newest players in the area's culinary scene, new recipes and food and wine pairings, and updated profiles of the region's renowned and respected farmers, producers, artisans and agricultural innovators. 

In addition to delicious recipes for every meal, such as Quinoa Crusted Falafel Mignon, Sezmu Beef Tartare, Okanagan Lavender Mascarpone Souffle, and Saskatoon Berry Pie, this collection features the stories of the area's experts, and a listing of the area's foodie festivals and events.

Winner: Gourmand World Cookbook Award - Best Culinary Travel Book in Canada.

A celebration of British Columbia's coastal cuisine with recipes and fork-lore from the region's farmers, artisans, fishers, foragers, and chefs.

The Butcher, the Baker, the Wine and Cheese Maker by the Sea is a tribute to the remarkable innovators and culinary leaders who make up west coast food culture. 

Discover some of the most diverse and delicious food on the planet--from the fabulous food-truck fare of Tofino to the elegant dishes of downtown Vancouver's five-star restaurants, along the Sea to Sky highway to the famous après-ski pub grub of Whistler and the hearty, homegrown smorgasbord of the lush farming valley of Pemberton. 

In addition to delicious recipes, such as Beignet with Baked Bowen Apples, Sea Urchin Bruschetta with Avocado, Pepperoncino and Spot Prawns, and Huckleberry Crème Brûlée, this collection features the stories of more than 150 of the area's experts. Discover why Vikram Vij is the maharaja of the west coast, how Lisa Ahier put a gourmet spin on traditional Texas taste, what inspired David Hawksworth to create his own foundation for young chefs, and where Donna Plough grows her sought-after BC artichokes. 

Winner Gourmand World Cookbooks Awards.Best Local Cuisine Cookbook in Canada

The OG and first cookbook of its kind featuring over 160 contributors including chefs, farmers, artisans and award winning winemakers. This celebrated cookbook also includes Okanagan family recipes that have been handed down for generations. Recipes include contributions from local celebrity Chefs Rod Butters, Paul Cecconi, Bernard Casavant, Mark Filatow, Sandrine Martin-Raffault, Grant DeMontreuil and Natasha Schooten whose stories are paired with the stories of the farmers, artisans and winemakers they work alongside. This book is a virtual who’s who in the culinary world of the Okanagan and a celebration of its rich farming history and of all of the passionate people behind the recipe who create our food.