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Praise for Hawksworth The Cookbook:&ldquo;Chef Hawksworth has been a force in the Canadian culinary industry for over two decades. He is a leader&#160;in contemporary cuisine, always striving for perfection&#160;in his dishes, and pushing boundaries with unique Pacific Coast ingredients. This cookbook showcases his exceptional style, which has made his restaurants&mdash;Hawksworth and Nightingale&mdash;foundations of Vancouver&rsquo;s dining scene.&#160;The incredible dishes in this book reflect his hands-on approach, and the many years of dedication to his craft.&rdquo;&#160;&mdash;CHEF MARK MCEWAN    &ldquo;I have been a fan of Chef David Hawksworth&rsquo;s precise French school-style, and Pacific Northwest ingredient-driven cuisine for over 20 years. This book is an incredible tool, full of secrets and techniques, for all cooks to up their game&mdash;at home and at work. Well played.&rdquo;&#160;&mdash;CHEF DAVID MCMILLAN,&#160;JOE BEEF RESTAURANT GROUP "I set out to find the [recipes that are] walks in the park, and I think they&rsquo;re here ... But honestly, you don&rsquo;t buy a book like&#160;Hawksworth&#160;for those recipes alone. You buy it to marvel at dishes like Symphony of the Sea, which begins with a brunoise confetti and is topped with a swirl of scallops, halibut, salmon, prawns, and oysters. Or you flip through it just to contemplate making fruit gels, pastry shards, and something called crispy vanilla milk for any of the book&rsquo;s various ambitious desserts. Does anyone do this stuff at home? I have no idea. Even if not, it sure is fun to imagine giving it a go.&rdquo;&mdash;Epicurious"This is a book that will give you the opportunity to kick up your culinary repertoire."&mdash;BC LivingPraise for David Hawksworth:&#160;"Chef Hawksworth's cooking techniques are of the finest pedigree, never deployed for flash and attention but only to achieve the best result."&mdash;Nuvo"David Hawksworth's compositions are playful, artistically colourful, and feature bold flavours, along with an increasing--nearly Asian--preoccupation with texture and mouth feel."&mdash;Maclean'sPraise for Hawksworth restaurant:&#160;"Reaffirming itself as one of the city&rsquo;s elite rooms is&#160;Hawksworth, where David Hawksworth and executive chef Quinton Bennett are likewise turning out ingredient-driven treatises on locavorism in the most elegant room in town, usually packed with the city&rsquo;s who&rsquo;s who."&mdash;Vancouver Magazine

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From the reviews:“Roess and Sansone … engineers familiar with New York City transportation issues, provide a comprehensive history of the city’s public transit systems. Their thesis is that New York’s growth depended on having effective mass transit. … The book’s organization is chronological … which detail every type of subway car the system used and unimplemented transit plans. … The Wheels That Drove New York will provide a handy reference to those interested in the topic. Summing Up: Recommended. All levels/libraries.” (T. S. Reynolds, Choice, Vol. 50 (7), March, 2013)

Les Clubs Et Les Clubistes: Histoire Complète, Critique Et Anecdotique Des Clubs (Éd.1851)

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