Product Description

Great recipes from a celebrated resort.

Whitewater Resort in the Canadian Rockies 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 such culinary favorites as:

• Whiskey-smoked salmon chowder
• Ymir curry bowl
• Whitewater veggie burger
• Runaway train wrap
• Peppercorn, brandy and gorgonzola sauce
• Crackle top snowy mountain cookies
• Whitewater brownies.

Whitewater Resort is internationally recognized for its alpine scenery and the fine quality of its food. Now home cooks everywhere can share its most celebrated dishes.

Product Details

• Amazon Sales Rank: #46418 in Books
• Published on: 2008-08-22
• Original language: English
• Binding: Paperback
• 132 pages

Review
A vibrant menu of savoury and nutritious choices ... delicious recipes .. better than good. (Sun Media Syndicate )

This is an ideal winter read... A dynamic array of gastronomic delights....truly all-star line-up... absolutely stunning...tantalizing recipes... A must-have. (Staci Rae Scene Magazine (London, ON) )

About the Author

Shelley Adams, who attended the famous École de Cuisine La Varenne in Paris, spent 15 years as a caterer to the film industry. She and her family are owners of the Whitewater Resort in the Canadian Rockies where, for the past decade, she has been the creative director and manager of the Fresh Tracks Café.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

Welcome to Whitewater Winter Resorts and the Fresh Tracks Café

In kayak, canoe and rafting circles, the term "Whitewater" elicits images of raging rivers surging over boulders, crashing over falls and thundering down tree-lined chutes. Shake off your jacket, brush the snow off your goggles and you'll find yourself at Whitewater Winter Resourt, snuggled within the craggy peaks of the Selkirk Moutnain Range, some 21 km south of Nelson, British Columbia. Nelson is known throughout the skiing world for its artistic flair, heritage buildings and its passion for caffeine and powder snow. Come to Nelson for the coffee; stay for the powder... oh, and bring a snow blower.

With a base elevation of 5400 feet and a summit elevation of 6700 feet, Whitewater receives an average annual snowfall of 40-50 feet of dry Kootenay powder. Ymir peak, at an elevation of 8000 feet provides a spectacular focal point to Whitewater basin, soaring above the clouds to imbue skiers with its majestic spirit. Aside from over 700 acres of incredible tree, glade and unparalleled powder skiing, Whitewater also offers its guests delicious meals that have long been the envy of ski resorts across North America.

After a mind-blowing powder run through Catch Basin, Terra Ratta, Sproulers, many a snow-encrusted skier has stumbled into the lodge and ploughed into a piece of heaven like a Ymir Curry Bowl or a Whiskey Smoked Salmon Chowder from Whitewater's extensive gourmet menu at the Fresh Tracks Café. "For the love of Cod," they moan in ecstasy, "You must give me the recipe."

Alas, until now the gourmet recipes made famous at Whitewater were as unattainable as a snowflake in July. So guarded were some of the ingredients that employees had to swear an oath of secrecy before being allowed in or out of the kitchen. Legend has it that more than one former kitchen worker who could not keep the faith lies beneath the floorboards of "Coal Oil Johnny's".

After much consternation, the veil has been lifted and the general public now has the opportunity to rustle up a touch of Whitewater heaven in the privacy of their own kitchens. With the help of this guidebook, you can now enjoy the magic of the Whitewater menu twelve months a year. To those of you who have begged for years for the ingredients to the Whitewater Burger Sauce, we sag, "stop phoning". To those of you who love a little magic in your Monday, who sleep with your skis from September to April, who appreciate the difference between coriander and cilantro, we say, "Whitewater cooks, Bon Appetit".

WHITEWATER HISTORY

Whitewater Ski Area was discovered when two local Nelson businessmen, exploring backcountry mountain roads on motorcycles, pulled over for a break and spotted what appeared to be a natural ski bowl tucked into the hidden peaks of the Selkirk Range.

In 1969 the two men, together with the Silver King Ski Club, initiated the development of the Whitewater basin, at the foot of Ymir peak. The project was supported and financed by the club, the province, and the good people of Nelson, who volunteered almost 9,000 hours of work over five years (close to what the current owners, Mike and Shelley Adams, log each ski season).

Over the next six gears, the ski facilities were installed. The famous Whitewater lodge was designed by a local architect and completed in October, 1974. The following year, two Riblet chairs (Riblet Lifts Co. originated in Nelson) were installed.

In 1986, a small herd of local skiing enthusiasts pooled their meagre resources to purchase the ski area from the Ski Society. Their goals were to offer a safe and enjoyable ski experience at an affordable price while continuing to improve and expand the ski area.

In 1992 Whitewater purchased the infamous "Olive Chair" from Whistler. The following year the T-bar was removed, and Whitewater's new Silver King Chair was installed. A downtown Nelson office was opened in September of 1993 to better serve Whitewater's growing powder-hound population.

During the summer of 1997 the last of the Riblet lifts, the Hummingbird Chair, was removed and the Hummer Handle Tow was installed to provide lift serviced beginner terrain [the "bunny hill").

The same year, Shelleg and Mike Adams won the right to purchase the ski area from the previous owners in a now legendary game of high stakes Scrabble. Shelleg and Mike continue to offer a philosophy of providing a safe and enjoyable ski experience at an affordable price, with "all you can eat" powder.

An additional 80 acres of skiable glades were added to Whitewater in 2003 when a major boundary expansion took place. With the launch of a twenty-year master expansion plan in 2003, the future of the ski area was ensured.

Whitewater has been recognized in national and international magazines for the quaintness of its setting, the quantity of its powder and the quality of its food.

Taste the mountain. Come to your senses at Whitewater.

Customer Reviews

Can't stop cooking
My husband brought this gem back for me after a recent ski vacation to the Kootneys. Seems like a raw deal, he got to ski and I get a cookbook. No way! This is the best cookbook ever! I cook a lot and have many cookbooks but I have never been so pleased with so many recipes. Nice to look at, easy to use and delicious meals in no time. My best buddies who love to ski and cook will all be getting this book for upcoming birthdays. The Chili Con Carne is to die for, not to mention the Torta Rustica. Bravo Shelley Adams. This year we are planning another ski trip. This time I am going and you can bet I will be skiing and eating at Whitewater Mountain. As for my husband, he can't believe he got to ski, have a wife whom was pleased with his gift AND he continues to enjoying Whitewater meals in our cozy kitchen.

Excellent
I've never eaten at Whitewater but spend my winters in nearby Rossland BC. I've noticed that there is a regional "Kootenay cuisine" and this cookbook is a great example of it. Its kind of an ultra glorified hippie cuisine unlike food anywhere else. There are a lot of asian and mideastern influences, tahini, soy etc. Also lots of vegetarian influences though now you find meat everywhere. It may have developed out of the tree planting camps where the cooks found the old vegetarian fare just wasn't quite enough for a group of hard working tree planters.

My husband and I have tried quite a few recipes from this book and highly recommend it. Lots of intense flavors, interesting food.

Gorgeous Food and Book
My wife got this book for Christmas but I can't put it down. The pictures get my mouth watering and the recipes get me in the kitchen. I've only tried a few so far but they all look great and if the ones I've made are any indication then they will be.