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Take Home gastown’s favorite recipes


Eating. Drinking. Stories. Recipes.

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Take Home gastown’s favorite recipes


Eating. Drinking. Stories. Recipes.

The Gastown Foodie
39.95 44.95
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The neighborhood where Vancouver first set its roots is now home to some of its most celebrated restaurants and foodie businesses. Given its very name is derived from social interaction and one of Vancouver's most famous historical characters, Gassy Jack, Gastown’s renaissance in the past couple of decades is like coming full circle. To ‘gas’ meant to chat and socialize in 1800’s parlance and Gassy Jack was the affable proprietor of Vancouver's first saloon.

Today Gastown is probably the first neighborhood people around the world will name when asked about Vancouver. And rightly so, its blend of historical charm and the buzz of a thriving modern inner urban focal point is exciting, inspiring and unique.

This comes through in its food too. In fact, it could be argued that Gastown’s foodie businesses were the instigators of the neighborhood's reemergence as a cultural hot bed.

The Gastown Foodie is a snapshot of... ▼

the foodie culture of Gastown in stories, recipes and images. It’s a guide to great places to eat and drink in Gastown but also offers the back-stories and inspiration behinds its foodie businesses.

By buying this book you indirectly help support some important front line community groups, with a percentage of proceeds being donated to their vital work. East Van Roasters, Hives For Humanity and The Better Life Foundation provide meaningful support, social connection and opportunities for training related to food for people in need.


This is the third in Hill’s “Foodie” book series (see also The North Shore Foodie, The East Van Foodie). We dig them because they’re so much more than just a collection of recipes; they’re also culinary storybooks. It’s the personal circumstances surrounding the food we consume and share that add special dimensions beyond flavour.
— Scout Magazine
What makes the Vancouver Foodie Cookbook Series so special is an equal devotion to the history and stories that make-up an area of town. This Gastown version celebrates the personalities and narratives of “some amazing, trail-blazing and thriving businesses in Gastown,” who have “a connection to the community that only independent local businesses can have.”
— Inside Vancouver

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About the Publisher


and photographer, editor, chef chaser, recipe tester… storeroom sweeper, etc

About the Publisher


and photographer, editor, chef chaser, recipe tester… storeroom sweeper, etc

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Brad Hill

The state of a cities restaurants is a direct indicator of the health that cities relationship to food. The 'restaurant', from food-truck sidewalk to white tablecloth clad mahogany is, therefore, the physical representation of this relationship. The original intention of the space, supplying fuel to energize bodies, is almost an afterthought in comparison to everything else going on. Expressions of culture, art, design, service, fashion, business, location, communication, and a myriad of other intangibles set a scene, frame the food, and elevate it from its porcelain (or take-out carton) stage.

The whole is much greater than the sum of its parts. This is what I love about good restaurants.

And we haven’t even got to the food yet…

Is there any other task or profession a more perfect balance of art and science than cooking and serving food? So many words have spent attempting to define this balance. 2000+ word blog post epics describing a simple family meal seem to be the norm, the cookbooks category in many bookshops are what keeps the doors open, and food-porn makes up the bulk of many a news-feed. Those who ungenerously deride 'foodies' spending $20 on a breakfast or for getting excited about Morel season perhaps miss the fact that to fuel the body is easy, what we're defining is spiritual and cultural fuel. It's an exciting time to eat.

Vancouver has a unique balance of the vital elements that make food good. Our storied culture and how this has changed over time is often the first thing sighted but just as important is our direct connection to the wilderness, literally just over the horizon, and the abundance found in the Fraser Valley. There's an independence of spirit that runs deep within us, perhaps drawing from that wilderness, scrutinizing norms while forging new trails. There is so much out there to try!

In my 20 years of work-life the first 10 were in hospitality. This included some pretty cool places including being a Commis Waiter at The Ivy Restaurant in London, managing English Pubs, being a host and tour guide at The Banff Springs Hotel and managing bars and restaurants in Melbourne, Australia (my first home). I then switched to photography for a living. The most important thing you learn in photography school is to ‘shoot what you know’, so, after several detours, ended up working for a Winery Magazine and was the sole photographer in two lifestyle/ coffee table/ cookbooks.

Moving to Vancouver in 2014 gave me the opportunity to restart my photography business from scratch and the Foodie Books are a part of that. They’re also a really great way to learn about my new home and meet amazing people. I can hide behind my accent and ask dumb questions.

Thank-you so much to everyone involved with the books so far and especially to everyone who has brought one! I love exploring our relationships with food and it's a real treat to be able present this in my books.

Happy eating!

Brad.

My books are printed in Canada by a company whose employees are the shareholders. The paper used is certified sustainable by Forest Stewardship Council. Most cookbooks are printed in China with little or no regard to the environment or workers. Furthermore the small network of freelancers, suppliers and professionals that help me are all locals supporting their families and the community.

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