What inspired you to write your book?
Whilst serving as a firefighter in the Pacific Northwest, I had the occasion to travel a great deal to Vancouver for training and meetings. The city is absolutely amazing with it’s diversity and eclectic vibe, all wrapped up with world-class international flair. I KNEW I had to do a cookbook on the food there! There are so many different tastes to represent.
About your Book:
From the hidden treasures tucked away in Gastown to sweeping panoramic views overlooking False Creek, these are sights, tastes and stories of our favorite restaurants. An homage in words and pictures, Signature Tastes of Vancouver captures the culinary essence of restaurants across the City of Glass. With over 125 restaurant recipes, full page photos and descriptions, the range of amazing food that is uniquely Vancouver is showcased. An homage in words and pictures, Signature Tastes of Vancouver captures the culinary essence of the capital of British Columbia.
Cuisine Style or Food Genre
Sample Recipe or Food Advice
Granville Island Brewery
Granville Island Beer Bread :
1 1/4 cups bread flour
3/4 cup tepid water
1/4 teaspoon instant yeast
1 – 12 oz Granville Island beer (room temperature)
1/4 cup olive oil
3 tablespoons dried onion flakes
4 teaspoon instant yeast
1/2 teaspoon ground pepper
1/4 cup sugar
4 – 41/2 cups bread flour
1 1/2 cups farmers sausage
2 – 3 cups grated Monterey Jack cheese
The night before combine 1 1/4 of bread flour, 3/4 cup tepid water and 1/4 teaspoon instant yeast, cover with plastic wrap and set aside till next day. The next morning pour the night before mixture into a large bowl. Add in the room temp. bottle of beer, olive oil, dried onion flakes, 1 cup of bread flour, instant yeast, salt, pepper and sugar, with a wooden spoon mix all these ingredients together till well blended. Mix in another 1 1/2cups of flour. Sprinkle some more flour onto a flat surface. Pour out the wet dough onto the floured surface, place a little more flour on top. Start to knead the dough and continue to add a little flour till the dough becomes smooth (a little on the tacky side). Knead the dough for about 8 minutes, then place into a lightly oiled bowl, turn the dough over so all the sides are lightly coated. Cover with plastic and let rise for1 hour or till it has doubled in size. Sprinkle a little flour onto a flat surface and pour out the dough. Add the farmers sausage or any other cooked sausage you like. Add 1 cup of cheese and knead till all incorporated. Cover dough with plastic wrap and allow to rest for another 15 minutes. Afterwards cut dough in half, shape into loaves and place onto a cornmeal parchment lined cookie sheet. Cover with plastic wrap and allow to rest for 1 hour. Using a sharp knife score the dough about a inch deep. Sprinkle the rest of the grated cheese on top of the loaves. Bake in a preheated 350F oven for 30-35 minutes or till a thermometer places into middle of loaf reads 180F-190F. Remove from oven and allow to cool on a wire rack.
What formats are your books in
How do you see writing a food/cookbook as different from writing other genres of books?
A cookbook is infinitely easier to mean because it can be framed and outlined.
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Do it. Get started. Collect the recipes, and start making contacts. The rest will come.
How did you decide how to publish your book and where is it published through:
We are published through our media company, Smoke Alarm Media. Once we had a handle on producing books, it was a cinch to keep doing books in the same genre.
Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters’ gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.
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