The first cookbook that celebrates the abundance and bounty of Vancouver Islands active and burgeoning food scene. Recipes are focused on ingredients that are unique and local to the Pacific Northwest and uniquely local name brands. n nA Globe and Mail Top 100 Book that Shaped 2019 nWinner of a 2019 Alcuin Society Award for Excellence in Book Design nWinner of a 2020 Gourmand World Cookbook Award in Canada nFinalist for a 2020 Taste Canada Award nFinalist for a 2020 BC Yukon Book Prizen nHomegrown, modern recipes that feature the most treasured local ingredients from Vancouver Islands forests, fields, farms and sea.n nOff the shore of Canadas west coast lies a food lovers island paradise. Vancouver Islands temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. This thoughtfully curated, beautifully photographed contemporary cookbook brings Vancouver Islands abundant food scene into the kitchens of home cooks everywhere.n nWhether its fresh blackberries, foraged chanterelles and fiddleheads, freshly harvested spot prawns or oysters, line-caught spring salmon, grass-fed beef, or cultivated foods like heritage red fife wheat, these recipes highlight the most sought-after ingredients on the island while honouring the producers and artisans dedicated to sustainable and ethical producing and harvesting.n nTry recipes like Craft Beer-Braised Island Beef Brisket, Nettle and Chèvre Ravioli, and Beetroot and Black Walnut Cake featuring Denman Island Chocolate. Divided into four sections--forest, field, farm, and sea--Cedar and Salt places the most excellent local ingredients on a pedestal--and then onto your plate.n