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Pacific Flavours
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Pacific Flavours

Third Edition,Recipes from the best chefs on Canada's West Coast

By Virginia Lee, Photographs by Attie, Hamid

$24.95 Paperback
In Stock Ships in 24hrs or or less
Series: Flavours Cookbook

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Pacific Flavours captures contemporary Pacific cuisine with an exciting range of signature dishes from the top restaurants and inns in Vancouver, Victoria, Vancouver Island, Whistler, and the Okanagan Valley.
Pacific Flavours offers recipes for seafood specialties, delicious desserts, appealing appetizers, salads, entrées, and breakfast foods. Among them: Grilled Fanny Bay Oysters with Smoked Paprika Mayonnaise, Vichyssoise with Lobster Medallions, Cinnamon Chili Rub Flank Steak, Wild Salmon and Sorrel with Fresh Ginger Juice Sauce, Frangelico Mousse with Champagne Sabayon. Afternoon tea -- a Victoria favourite -- is included. Many of the recipes include suggestions for wine to serve alongside; the recommended wines are among the finest produced by BC wineries.
Author Virginia Lee independently selected 39 of B.C.'s finest restaurants, and obtained the recipes for many of their finest dishes. She then adapted the recipes for home use, testing them fully.
For this second edition of this successful book, Virginia Lee has revised and updated the restaurants and inns she recommends to diners looking for the finest in Pacific regional cuisine. Each is described in a profile covering food, decor, and facilities, and maps help locate each establishment.
Beautifully illustrated with colour photographs, Pacific Flavours is a tempting cookbook featuring Pacific coast specialities and at the same time a reliable guidebook to the finest British Columbia restaurants and inns featuring regional cuisine.





Grilled Fanny Bay Oysters with Smoked Paprika Mayonnaise
Fresh-Shucked Pacific Oysters with West Coast Splash
Thai Curry Beef with Ginger Aïoli and Avocado on Hearts of Romaine
Pan-Seared Camembert with Spicy Cranberry Sauce
Wild B.C. Sockeye Salmon on Red Shiso and Sesame Pancakes
Nori-Wrapped Dungeness Crab Cakes with Lemongrass Cream
Rare Ahi Tuna with Asian Papaya Slaw
Baked Artichokes with Garlic Mayonnaise
Tojo's Golden Roll


Lobster Bisque
Leek and Fennel Soup
Double-Strength Chicken Stock
Sweet Red Pepper Soup
Sweet Pea Soup with Crème Fraîche and Hand-Peeled Shrimp
Noggin's Chowder
Cayman Island Chowder
Indonesian Sweet Potato, Coconut and Peanut Soup
Creame of Chanterelle Soup with Blueberry Crème Fraîche
Hot-and-Sour Soup
Vichssoise with Lobster Medallions
Smoked Gouda Soup
Carrot and Sage Velouté
Pacific Oyster Stew


Edgewater Salad
Green and Yellow Bean Salad with a Warm Bacon Vinaigrette
Spinnakers Mixed Greens with Raspberry Vinaigrette
Spicy Mesclun with Avocado, Mango and Stilton Cheese
Caprese Salad of Tomatoes and Bocconcini
Cambozola Caldo Con Crostini
Sunomono Salad
Cellar Door Caesar
Spinach Salad with Honey Dressing and Pancetta Feta Tuques


Cinnamon Chili Rub Flank Steak
Smoked Pork Tenderloin with Oven-Dried Damson Plums
Chanterelle-Stuffed Venison Medallions with Three-Peppercorn Soy Vinaigrette
Roasted Garlic Chicken and Grilled Vegetables
Chicken Curry
Coq Au Vin with Braised Greens
Herb-Crusted Rack of Lamb
Smoked Salmon-Stuffed Chicken Breast in Phyllo with Sour Cherry Ginger Glaze
Cranberry-Stuffed Pork Tenderloin in Phyllo
Veal with Lemon Caper Sauce
Edgewater Marinated Venison Medallions
Hay-Roasted Fraser Valley Poussins with Creamy Parmesan Polenta
Braised Rabbit with Wild Mushrooms, Fresh Herbs and Mascarpone Polenta

Seafood Entrées

Halibut Poêle with Lemon Potatoes and Chive Butter Sauce
1912 Scallop and Prawn Sauté
Scallops Napoleon
Al Granchio (Black Squid Pasta with Dungeness Crab Sauce)
Seared Medallion of Smoked Alaskan Black Cod with Potato Artichoke Hash and Scallion Oil
Grilled Halibut T-Bone with Summer Vegetable Salada and Crème Fraîche Mousse
Coconut Milk and Masala Mussels
Brnazio Alla Crosta (Crusted Sea Bass)
Almond Ginger-Crusted Chilean Sea Bass with Orange Lime Beurre Blanc
Pan-Charred Rare Tuna with Grotto-Style Sesame Sauce
Sooke Harbour House Steamed Skate WIng with Cranberry Vinegar Sauce
Smoked Black Alaska Cod with Grainy Mustard Dill Beurre Blanc
Cedar-Infused B.C. Salmon with Onion Confit and Hazelnut and Balsamic Vinaigrette
Cin Cin Poached Salmon with Sorrel Sauce
Grilled Fillet of Wild Salmon with Summer Salsa
Stilton-Crusted Salmon Fillet with Warm Caper Relish and Sweet Soy Glaze
Wild Salmon and Sorrel with Fresh Ginger Juice Sauce
Good Night Salmon
Brioche and 7 C's Spice-Crusted Pacific Lingcod

Lunch, Tea and Breakfast

Orange Cardamom French Toast
Cheateau Whistler Granola
Frittata Trattoria
Summerhill Smoked Salmon Eggs Benedict
Spring Mushroom Cannelloni
Sun-Dried Tomato Risotto
Portobello Mushroom Cutlets with Balsamic Sauce and Roasted Baby Vegetables
Chanterelle and Sweet Corn Risotto
Mount Currie Rhubarb and Sweet Ginger Chutney
Empress Scones
Almond Crackers


Sunburnt Lemon Pie
Stone Fruit Clafouti with Toasted Hazelnuts
Fresh Berries with Ginger-Scented Mascarpone, Citrus Curd and Pistachio Tuile Towers
Warm Rain Forest Crunch Banana with Hot Chocolate Sauce
Rhubarb Upside-Down Cakes
Stilton Cheesecake with Rhubarb Compote
Chocolate Terrine
Nanaimo Bars
Caramelized Apple and Phyllo Tower with Crème Anglaise and Easy Caramel Sauce

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Publication Details:

Binding: Paperback, 160 pages
Publication Date: 17th April 2008
ISBN: 9780887807565
Format: 8.25in x 10.5in
full-colour photographs

Previous Editions: (show)
Publication Date: 1st April 2004
ISBN: 9780887805967
Binding: Paperback
Publication Date: 1st October 2011
ISBN: 9781459500334
Format: EPUB

BISAC Code:  CKB002010, CKB091000, TRV006040
Imprint: Formac


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