Jennifer Schell’s The Butcher, the Baker, the Wine and Cheese Maker by the Sea is an exquisitely curated tribute to the vibrant food culture of British Columbia’s coast. Serving as the sequel to her Okanagan‑focused cookbook – see our review at https://canadiancookbooks.ca/the-butcher-the-baker-the-wine-cheese-maker-in-the-okanagan/ – this edition shifts its lens westward—from vineyards and orchards to sea farms, fishers, foragers, and food artisans along the Salish Sea and Sea‑to‑Sky corridor. https://www.jenniferschell.com/
The anchor of the book is the people behind the dishes. More than 150 local experts—from chefs like Vikram Vij and David Hawksworth to producers like Donna Plough and food truck operators in Tofino—are profiled, weaving their personal histories, philosophies, and culinary innovations into every recipe. These rich backstories transform this book into more than a simple recipe collection: it’s a living oral history of BC’s coastal food community.
What sets this volume on its own shelf are its eclectic and region‑specific dishes: Beignets with Baked Bowen Apples, Sea Urchin Bruschetta with Avocado, Radish & Arugula, and Huckleberry Crème Brûlée are just a few highlights that evoke seaside freshness and local terroir. Each recipe carries “fork‑lore”—the stories, lore, traditions and anecdotes that make the dish come alive beyond ingredients and instructions.
Recipes span food‑truck fare in Tofino, upscale dining in Vancouver, après‑ski pub grub in Whistler, and farm‑fresh bounty from Pemberton, offering delightful variety that reflects BC’s culinary diversity in one volume. Combining land and sea into one recipe is the Artichoke Stuffed with Dungeness Crab, Leeks & Parsley Sauce found in our Recipe section. The blend of both worlds brings you a lovely lunch or side to your next steak.
The book is compact and approachable yet richly illustrated with portraits, atmospheric photography, and scenic images representing each contributor and region. The layout is clean and inviting, encouraging browsing even for those not planning to cook every dish. Schell maintains her warm, conversational tone throughout, blending journalistic rigor with culinary enthusiasm. The narrative flow—alternating between backstory and recipe—is engaging, encouraging readers to flip through sections more like a travelogue than a strict cookbook.
Winner of the 2016 Gourmand World Cookbook Award (Best Culinary Travel Book in Canada) and finalist for the 2016 IPPY Award, this title is recognized for its contribution to local food writing and culinary travel storytelling. The book’s celebration of place, provenance, and people strongly resonates with the ethos of sustainability and food tourism. Purchase it at https://touchwoodeditions.com/products/the-butcher-the-baker-the-wine-and-cheese-maker-by-the-sea or win a copy in our Giveaway section.
Strengths:
- Rich regional voice: Schell gives airtime to under‑represented voices and small producers who define BC’s food ecosystem.
- Inspirational recipes: While some dishes require specialized or local ingredients, most are adaptable, seasonal and imaginative. Items like spot prawns or Bowen apples may be unavailable outside BC but substitutions can be made for most ingredients. Find local alternatives to make it your own regional flavor.
- Strong storytelling: The book reads as much as cultural documentation as it does a recipe collection.
Every page is a love letter to British Columbia’s coastal culinary identity. Schell’s voice is authentic and generous, her curation thoughtful and evocative. For food lovers, travel‑curious chefs, or anyone fascinated by the intersection of community and cuisine, this cookbook serves both as kitchen inspiration and cultural immersion.
Contents and images used with permission by TouchWood Editions. https://touchwoodeditions.com/products/the-butcher-the-baker-the-wine-and-cheese-maker-by-the-sea