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  • The Sobo Cookbook
  • Written by Lisa Ahier and Andrew Morrison
  • Format: Trade Paperback | ISBN: 9780449015858
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  • The Sobo Cookbook
  • Written by Lisa Ahier and Andrew Morrison
  • Format: eBook | ISBN: 9780449015865
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Recipes from the Tofino Restaurant at the End of the Canadian Road

Written by Lisa AhierAuthor Alerts:  Random House will alert you to new works by Lisa Ahier and Andrew MorrisonAuthor Alerts:  Random House will alert you to new works by Andrew Morrison

eBook

List Price: $22.99

eBook

On Sale: May 13, 2014
Pages: 256 | ISBN: 978-0-449-01586-5
Published by : Appetite by Random House Appetite by Random House
The Sobo Cookbook Cover

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Synopsis

Synopsis

Sobo (Sophisticated Bohemian) started out in 2003 as a purple food truck in the parking lot behind a surf shop, way before food trucks were cool. Despite its remoteness, it attracted rave reviews from food media across North America, with the likes of Saveur magazine calling it: "perhaps the most exciting lunch stand in North America". The back of the staff's t-shirts read: "Quite possibly the second best thing you can do in a parking lot"--and that same fun, authentic West Coast vibe weaves throughout the stories and recipes in this book. 

Sobo has since become a destination restaurant, having outgrown its food truck beginnings, with visitors making the pilgrimage to the west coast of Vancouver Island just to taste chef Lisa Ahier's cooking--which is, to use Tofino slang, simply "killer". The restaurant's menu focuses on locally-sourced, seasonally-inspired ingredients from family-owned producers. The dishes are shaped by Lisa's Tex Mex and Southwestern culinary roots, and her experience gained across several US states, including her stint as executive chef of Cibolo Creek Ranch in Texas. 

The Sobo Cookbook includes over 100 of the restaurant's all-time favourite recipes--recipes that have fed surfers, hungry locals, curious visitors and die-hard foodies alike.

Praise

Praise

Praise for Sobo:

"Sobo lives up to its name attracting a blend of surfers, ecotourists and locals enjoying CIA grad Lisa's flavorful take on Vancouver Island ingredients."--Gourmet
"I could eat there every day"--Vancouver Sun
"Lisa is one of Canada's top chefs...Her food is adventurous, street smart, dripping with freshness, local character and drop dead top of the line flavor."--Calgary Herald

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