<p><b>A Globe and Mail Top 100 Book that Shaped 2019<br>Winner of a 2019 Alcuin Society Award for Excellence in Book Design<br>Winner of a 2020 Gourmand World Cookbook Award in Canada<br>Finalist for a 2020 Taste Canada Award<br>Finalist for a 2020 BC Yukon Book Prize</b></p><p><b>Homegrown, modern recipes that feature the most treasured local ingredients from Vancouver Island’s forests, fields, farms and sea.</b></p><p>Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s 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 Island’s abundant food scene into the kitchens of home cooks everywhere.</p><p>Whether it’s 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.</p><p>Try 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—<i>Cedar and Salt</i> places the most excellent local ingredients on a pedestal—and then onto your plate.</p>