Bestselling cookbook author Shelley Adams is back with a new collection of instant classics: Whitewater Cooks: The Food We Love. In collaboration with her son, Conner, the Nelson-based chef has developed everyday recipes that combine the familiar flavours of B.C. with fresh, seasonal California cuisine.

1. Smashed Waldorf Potatoes

Mike’s Special Potatoes from the Whitewater Cooks: More Beautiful Food cookbook are so friggin’ good that we decided to include another version in The Food We Love. We can’t get enough of this technique for these little potatoes. The blue cheese and candied walnuts make this dish feel like  a dessert as much as a side!

Swordfish with Piccata Pan Sauce

2. Swordfish with Piccata Pan Sauce

This simple preparation of our favourite fish is so good and you’re going to love it. Shelley makes it often in her little apartment at the Pink Palace with her funny little stove and kitchen. That’s how simple and easy it is to make. There’s a fabulous fish market in Ambleside that brings in the freshest of fish every day. Find some swordfish at your local fish store and make this!

Banana Cake with Chocolate Hazelnut Mascarpone Cream

3. Banana Cake with Chocolate Hazelnut Mascarpone Cream

This is a super-easy layer cake with no buttercream icing or smooth edges to fiddle with. We love banana cake, and the addition of the chocolate hazelnut spread and mascarpone reminds us a bit of tiramisu. Easiest cake ever!

Cover of Whitewater Cooks the food we love

Excerpted from Whitewater Cooks: The Food We Love by Shelley Adams and Conner Adams. Copyright © 2024 Shelley Adams and Conner Adams. Photography by David R. Gluns. Published by Alicon Holdings Ltd. Nelson BC. Reproduced  by arrangement with the Publisher. All rights reserved.

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