Whether it’s a simple soup, a hearty main dish, or a special-occasion dessert, each recipe in this book is written by an Okanagan chef, and inspired by an ingredient that is locally and sustainably produced in the Okanagan. It might be free-run turkey raised on the Hamblett Highland Turkey farm, organic vegetables from the urban gardens of Green City Acres, or brie cheese from Upper Bench Cheese in the Naramata. Add a wine pairing from a local Okanagan winery, and you’ve got a collection of recipes that celebrate the heart and soul of culinary culture in the Okanagan.

Vernon Info News announces Jennifer Schell's third cookbook, The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan.

"Not only a great gift idea for the lovers of Okanagan wine and locavores of all persuasion, it's a book you'll want to keep handy for your own reference as well." —WineDiva

"To anyone who delves into this beautifully written and designed cookbook who isn’t yet in the I-love-the-Okanagan-choir, your robes await." —Naramata Blend blog