Unleash your inner chef with this collection of the best tried-and-true recipes from Vancouver’s acclaimed Dirty Apron Cooking School. Featuring more than eighty of the school’s time-tested signature dishes.
Extraordinary recipes from one of Canada’s leading chefs
Want to impress your dinner guests? Need to diversify your regular menu? Nervous about trying a new cooking technique? Tired of eating alone? The Dirty Apron Cooking School caters to a range of students—both beginners and more experienced cooks—looking to come away with delicious menus and more confidence in the kitchen. The Dirty Apron Cookbook brings together the best of these recipes along with many of the tips and tricks shared in the school’s classes.
Featuring more than eighty of the school’s time-tested signature dishes—from quick-and-easy starters to seasonal soups, sandwiches and entrées to sinfully more-ish desserts—this cookbook will become your go-to volume for delicious everyday meals and foolproof dinner party dishes. Lavishly illustrated with full-page food photos and instructional sequences, loaded with chefs’ notes and tricks of the trade and written with the home cook in mind, The Dirty Apron Cookbook is like your own private cooking class—a reference you can return to again and again.
“I would definitely recommend not only this cookbook but the Dirty Apron as a place where friends and family can gather for a great celebration of food.”– Vikram Vij, Chef and Co-owner of Vij’s Restaurant
“Exciting news…the Beatty Street culinary team has launched a cookbook and it’s absolutely beautiful! Filled with over 80 of their tried, tested and true recipes, this new book caters to a range of students, from beginners to more experienced cooks. I love this cookbook’s categories. They’ve got brunch dishes, deli lunches, desserts, basics and more. They’ve even given up the recipe for the cheesy scones sold from their shop’s pastry case. Other creations I’m excited to try include their dirty doughnuts, their sticky toffee pudding and their roast chicken sandwich.” – To Die For Vancouver
“At first glance, this cookbook looks like it’s for the seasoned home chef, but as Chef David Robertson starts off in the introduction – ‘Dear food lover, newbie cook and home cook extraordinaire: This book is for you.’ Many of these recipes are dishes you would see at a high end restaurant, but are easy to make at home. I highly suggest you check out this cookbook – it makes the perfect gift for the food lover in your life during the upcoming holiday season!” – Gastrofork
“Nearly no one in Canada does food as well as David Robertson of the Dirty Apron in Vancouver. Not only does the chef offer the funnest (yes, funnest) cooking classes in town, he’s now indulging home cooks across Canada with recipes for a huge selection of his to-die-for treats (we’re talking sangria sorbet and yuzu curd-filled Dirty Doughnuts—sooo yummy) in his new, visually stunning Dirty Apron Cookbook: Recipes, Tips and Tricks for Creating Delicious, Foolproof Dishes. Trust us, this is like gospel for good food.” – Vitamin Daily
“Following the recipes for the first time gave us some great results. The recipes were quite easy to follow and there wasn’t too much guessing in between steps. And the dishes turned out delicious! The cookbook also has a lot of full-page, beautiful, mouth-watering images. Oh and did I tell you Vikram Vij wrote the Foreword? Recipes found in this cookbook will also be perfect for your next party!” – Vanfoodies
“Pick up a copy of The Dirty Apron Cookbook and follow Robertson’s easy, well laid-out and beautifully photographed recipes. With dishes absolutely everyone can make, notes on tricky steps and illustrated guides and step-by-steps for the simple techniques you need to know, this is an essential book for the budding kitchen buff in your life.” – Food Republic