These recipes are QUITE fancy and if you're looking to make high-end food I definitely think you need a cookbook and not something you could just off internet recipes. I loved how they used both cups/grams/mL/oz so that no one will have to go through the confusion of converting everything. Despite the recipes looking extremely classy and therefore complicated, the recipes are not crazy involved and they break each component down by labelling them in different sections in the instructions. This doesn't seem like it would help very much, but it makes it feel a lot more attainable than just having a giant page of instructions with everything mixed in. Overall, seems like a lovely book for anyone who wants to impress.

This is a lovely cookbook.  The recipes are on the fancier side (in terms of ingredients and sometimes technique), so this would be the type of book that you would pull out for special occasions.  I liked all the bits of informations and stories about Hawksworth and his life and career; it gave a personal touch with I always enjoy in my cookbooks.  A great addition to any foodies cookbook collection.

Date reviewed: September 19, 2020

When life for the entire universe and planet turns on its end and like everyone else you "have nothing to do" while your place of work is closed and you are continuing to be in #COVID19 #socialisolation,  superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today.

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.  

From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.

From acclaimed and multi-award-winning Chef David Hawksworth comes a stunning collection of the exquisite recipes that brought him to the top of Canada's culinary world.

As a leader in contemporary Canadian cuisine, Chef Hawksworth's restaurants, Hawksworth and Nightingale, have been fixtures of Vancouver's dining scene for the past 10 years, awing 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 unparalleled 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 Ouest, the first restaurant where he served as head chef, 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 Café (a downtown lunchtime go-to destination). The recipes included requiring varying levels of skill and time commitments, from weekday meals like Crispy Buttermilk Fried Chicken & Pickled Ramps Ranch 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.

What a lovely Canadian cookbook - I love family-style food and appreciated that there were varying levels of skills for recipes and that it warns you if it takes skills or time. I also have basically an unlimited supply of ramps that I pickle so that ranch dressing looks easy and yummy. The recipes are well written and understandable by cooks of all levels, even if the skills are beyond theirs.

What I love about the book is that it uses whole ingredients instead of pre-prepared and packaged foods. I do draw the line at making my own cheese, and canning tomatoes but the more "ingredients" you use the better.  My one nephew says that I never have any food in my house, only ingredients --- that is why I cook so much. I also refuse to eat or cook with "chick'n" and its 88 ingredients vs. 🐔chicken🐔 having one!)

As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube  Millionaires/etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🥘🥘🥘🥘🥘