Whitewater Cooks with Passion is the fourth book in the series. The focus in this version is on fresh, healthy recipes that range from innovative vegetarian and vegan dishes to sumptuously rich and extravagant ones that will inspire a passion for food in everyone. Like the other Whitewater Cookbooks, the recipes are simple and rewarding to prepare. The ingredients are healthy and easy to find leaving you with meals you will make again and again and not have to spend all day in the kitchen!
Whitewater Resort in the Selkirk Range is renowned for its spectacular scenery, deep snow and Fresh Tracks Café. Despite constant pleading from customers, recipes for dishes made famous there were as unattainable as snowflakes in July. Even the café staff was sworn to secrecy. Now, Whitewater Cooks opens the kitchen doors. With this eagerly anticipated book, home cooks can re-create chef Shelley Adams’ signature dishes. Readers will enjoy over 70 recipes from the café’s selection of top sellers — from warming soups to desserts — indulging in culinary favorites.
If you bought the first cookbook of Shelley Adams, you are here for a treat. Her second cookbook is even better. Complicated food techniques or passing all day in the kitchen is not necessary to impress your friends and family. You simply need tasty recipes. This is what Whitewater Cooks at Home is all about. Shelley gathered recipes for friends, family, local celebrities and favorites from Fresh Tracks Café. The cookbook is divided in 5 sections: starters, salads, soups and sides, dinners and desserts.
If you want to know why the Whitewater Cooks series by Shelley Adams has been so successful, you have to believe in the power of word-of-mouth. Whitewater Cooks and Whitewater Cooks at Home have become national bestsellers in record time. For every home cook who’s entertained using Shelley’s recipes, there’s a table of guests so impressed with the meal, that each has immediately headed off to their nearest retailer to purchase their own copies of these amazing cookbooks. The proof is literally “in the pudding”. Whitewater Cooks with Friends adds a new dimension to Shelley’s awesome recipes: it’s fun and casual, with a dollop of easy but impressive recipes that people will LOVE!
It will be so great to have the favourite sauces and dressings in bottles to make life a little easier and delicious. Just think, come home and make rice, compose a salad, marinate some fish and open your fridge to see Glory Bowl dressing, Emmy’s Honey Curry Vinaigrette, Maple Soy Vinaigrette and Blake’s Miso Marinade for Fish all on your shelf to make dinner making a breeze!
“In “Whitewater Cooks with Friends”, Shelley has rounded up the best of her friend’s recipes and put them together in the award-winning formula of the Whitewater Cookbook series - beautiful photographs, divided this time into starters, soups, salads, entrees and desserts with recipes that are easy to use and produce delicious food. “Whitewater Cooks with Friends” is definitely one to bring out in the summer too, as many of the recipes and photos inspire food served outdoors or at the cottage.”
Dear Shelly Adams, You may not remember Joe Day, but he is the ski instructor who convinced you to 'trade' a copy of Whitewater Cooks (which we call 'the Gold one') for his chocolate chip recipe. Joe got the better deal. That was in 2007. I used it exclusively, up until Emma Day found a copy of At Home (which we call 'the Blue one'). Cooking then began to alternate between these 2 glorious books, and I remained the unchallenged hostess with the mostest. But then, just when I had my favourites memorized, bang. With Friends came out and rocked my world. (We call it 'the Purple one'). I am writing to thank you for all the joys you have brought to my family and friends, you are THE BEST!!! And consequently, SO AM I !!!!
“In hyper-outdoorsy, half-conscious Nelson, set picturesquely between furred peaks and Kootenay Lake and where it seems that everyone of the 10,000 residents skis, mountain-bikes and is passionate about health and good food, Whitewater Cooks has become the equivalent of the Junior League cookbook,”
Hi Shelly, My wife and, only 2 short years ago, could make ice cubes, instant oatmeal and KD. Today we have 3 cook books (discovered the books on our ski trip to Nelson) and they are all yours of course. Now our cupboards are overflowing with spices and we can cook! We know what fengreek seeds, kaffir lime leaves and saffron are, to say the least. So, thanks.