The Sobo Cookbook

The Sobo Cookbook

Recipes From the Tofino Restaurant at the End of the Canadian Road

Book - 2014
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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.
Publisher: Canada : Appetite by Random House, 2014
ISBN: 9780449015858
Branch Call Number: 641.5979 Ah
Description: xii, 274 pages : color illustrations ; 25 cm
Additional Contributors: Koreski, Jeremy
Morrison, Andrew


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rowanquincy Nov 28, 2014

Loved this book and have bought my own copy. Great recipes,easy to follow, based on seafood and local ingredients.

ksoles Sep 11, 2014

In her forward, Sarah McLachlan names SoBo as one of her favourite restaurants. She writes, “I know this book will become a staple in my kitchen – a way to bring SoBo to me when I cannot get to Tofino and eat at the restaurant itself." How's that for a ringing endorsement? Indeed, this cookbook, hailing from the remote and rugged west coast of Vancouver Island, emphasizes local, seasonal ingredients and casually elegant cuisine.

Short for Sophisticated Bohemian, SoBo began in 2003 as a food truck before moving to a local botanical garden and finally to its current location in downtown Tofino. Here, husband and wife team Artie and Lisa Ahier tell the story of SoBo while paying homage to the region; vignettes of text detail each season in Tofino and anecdotes describe the restaurant's favourite farmers and fishermen.

The vividly photographed 100 recipes highlight the Ahiers' substance-before-style philosophy and encompass every category from breakfast to soups, snacks, mains and desserts. Start the day with flaxseed and ginger pancakes or strawberry lemon scones, then move into crab and goat cheese wontons or scallops with sweet pea risotto cakes. No matter which you choose, these simple but refined recipes will please both eyes and tastebuds.


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