Naomi Hansen，“仅在萨斯喀彻温省：该省最受欢迎的餐馆的食谱和故事”
这本精美的食谱和餐厅简介的摄影集是探索萨斯喀彻温省烹饪景观的一个充满爱心的致敬和宝贵资源。
在这次萨斯喀彻温省美食庆祝活动中，内奥米·汉森将该省最受欢迎的餐厅的菜谱与这些菜谱背后的厨师和家庭简介配对。只有在萨斯喀彻温省，才能捕捉到乌克兰、土著、意大利、越南、印度、波斯、荷兰、墨西哥等多种烹饪影响的混合，这些影响汇聚在这片充满生机的天空之中。
Naomi以该省的北部、中部和南部为特色（专门为萨斯卡通和里贾纳开设章节），展示了历史悠久的餐厅，如Moose Jaw的Yvette Moore Gallery Café、萨斯卡通的Baba’s Homestyle Perogies和里贾纳的意大利明星熟食店，以及Nipawin的Dam Smokehouse、Lumsden的Free Bird和萨斯卡通的Ayden Kitchen&Bar。
菜谱从梅布尔·希尔（Mable Hill）的波旁棕色黄油蛋糕（带酸樱桃面、热酸奶油釉料和金色谷物面包店的双曲线）等雄心勃勃的甜点，到擀面杖罗宋汤（Rolling Pin’s Borscht）和休斯顿披萨（Houston Pizza）的全套披萨（All Dressed Pizza）等日常主食，再到沃尔夫·威洛（Wolf Willow）的烟熏炉顶爆米花（Smokey Stovetop）和丰收餐厅（Harvest Earth）的全罗，每一个都反映了萨斯喀彻温省人的慷慨精神。加雷特·肯德尔（Garrett Kendel）的美食和风景摄影，以及萨斯喀彻温省供应商便捷的采购指南，这本书是探索该省烹饪范围的美丽致敬和宝贵资源。
Only in Saskatchewan: Recipes & Stories from the Province’s Best-Loved Eaterie
Naomi Hansen, “Only in Saskatchewan: Recipes & Stories from the Province’s Best-Loved Eaterie”
This beautifully photographed collection of recipes and restaurant profiles is a loving tribute and valuable resource for exploring Saskatchewan’s culinary landscape.
In this celebration of Saskatchewan cuisine, Naomi Hansen pairs recipes from the province’s best-loved restaurants with profiles of the chefs and families behind those recipes. Only in Saskatchewan captures the mix of culinary influences—Ukrainian, Indigenous, Italian, Vietnamese, Indian, Persian, Dutch, Mexican, and more—that come together in the land of the living skies.
Featuring the north, centre, and south of the province (with dedicated chapters for Saskatoon and Regina), Naomi showcases historic restaurants like the Yvette Moore Gallery Café in Moose Jaw, Baba’s Homestyle Perogies in Saskatoon, and Italian Star Deli in Regina, as well as newer favourites like The Dam Smokehouse in Nipawin, Free Bird in Lumsden, and Ayden Kitchen & Bar in Saskatoon.
The recipes range from ambitious desserts like Mable Hill’s Bourbon Brown Butter Cake with Sour Cherry Topping and Hot Sour Cream Glaze and Golden Grain Bakery’s Bismarks, to everyday staples like The Rolling Pin’s Borscht and Houston Pizza’s All Dressed Pizza, to simpler pleasures like Wolf Willow’s Smokey Stovetop Popcorn and Harvest Eatery’s Whole Lotta Rosie Cocktail, each one a reflection of the generosity of spirit Saskatchewanians are known for. With food and landscape photography by Garrett Kendel, and a handy sourcing guide to Saskatchewan suppliers, the book is at once a beautiful tribute and valuable resource for exploring the province’s culinary scope.
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