Hollyhock Cooks: Food to Nourish Body, Mind, and Soil


226 pages
Contains Photos, Index
ISBN 0-86571-488-6
DDC 641.5'09711'2




Reviewed by Ann Turner

Ann Turner is the financial and budget manager of the University of
British Columbia Library.


Hollyhock is an educational retreat centre located on Cortes Island,
between Vancouver Island and the British Columbia mainland. For more
than 20 years it has hosted seminars, conferences, and other learning
experiences for an international clientele. It is as famous for its
cuisine as for its idyllic setting, featuring the freshest organic
produce from its own gardens. This collection of more than 200 recipes
is a sampler of what guests at Hollyhock find on the buffet tables.
Choices include soups, salads and dressings, entrées, baking, luscious
desserts, and non-alcoholic drinks. The cuisine is international and
predominantly vegetarian, highlighting local fish and shellfish. The
emphasis is on healthy, tasty foods, prepared and presented with
creativity and artistry. Fresh berries, herbs, and edible flowers pique
the appetite, and experimentation is encouraged to accommodate seasonal
produce. Most ingredients or suggested alternatives are readily
available. Measurements are in both metric and imperial units, with
easy-to-follow step-by-step methods and helpful “cook’s tips”
accompanying many of the recipes. Yields are generally in the
six-to-eight-serving range. The book includes a five-day week of sample
menus, hints on cooking for larger groups, and a list of edible flowers
that can be used in dishes or as garnishes. Index entries by ingredient
are a helpful addition for meal planning based on what’s fresh in the
garden or in the local market on any given day.


Solomon, Linda, and Moreka Jolar., “Hollyhock Cooks: Food to Nourish Body, Mind, and Soil,” Canadian Book Review Annual Online, accessed July 18, 2024, https://cbra.library.utoronto.ca/items/show/17600.