Buttery, toasting tasting kinako shortbread cookies.

Vancouver, BC has always captivated me. It reminds me so much of San Francisco with its compact size, distinct neighborhoods, cultural diversity, and great eats. Plus, let’s face it — it’s way cleaner than The City By the Bay, and the exchange rate is usually quite favorable to visitors from the States.

I mean, what’s not to like?

Get to know this wonderful city even more in “Vancouver Eats: Signature Recipes from the City’s Best Restaurants” (Figure 1, 2018) by Vancouver food writer Joanne Sasvari, of which I received a review copy.

The cookbook includes 80 recipes that are sure to whet your appetite, from “AnnaLena Chicken Skins” (dipped in chocolate, no less) from AnnaLeana restaurant named for Chef-Owner Michael Robbins’ grandmother, and “Poached Lamb Shoulder with Butternut Squash-Ricotta Gnocchi” from The Dirty Apron Cooking School to “Morel Mushroom and Stinging Nettle Tart with Brie” from Forage and “Vikram’s Bone-In Goat Curry” by celebrated Chef-Restaurateur Vikram Vij’s new My Shanti.

Since I’ve been on a kick baking and cooking with Japanese soy flour, I had to try my hand at “Kinako Brown Butter Shortbread.” The recipe is from Betty Hung, owner and head baker of Beaucoup Bakery, a Parisian-inspired patisserie.

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