Cioppino's Mediterranean Grill: A Lifetime of Excellence in the Kitchen.

Janet Collins is a freelance writer in Sechelt, British Columbia.

Since opening in 1999, Cioppino’s Mediterranean Grill has been one of Vancouver’s most popular restaurants. Chef Pino Posteraro developed a creative take on classic Mediterranean dishes that has won an international reputation. With this book, he shares his personal culinary journey (including a story about cooking for Frank Sinatra) and some of his favourite recipes.

Posteraro is among the first—if not the first—Vancouver chef to introduce “second-grade” cuts of meat (short ribs, veal cheeks and shoulder) to his menu. Although frequently less expensive (budget-conscious home chefs rejoice), as the accompanying recipes demonstrate, their flavours are equal to the choice cuts.

One technique Posteraro perfected—the art of sous-vide cooking—is not used for any recipe in the book although a description of the method is included along with a warning against using the method at home or even in a professional setting without proper training (if proper tools and techniques are not utilized, there is a significant risk of cultivating a life-threatening bacteria along with that tasty cuisine).

Even without the inclusion of the sous-vide approach, the book is filled with mouth-watering recipes that cooks of most skill levels will find easy to follow. Included are the restaurant’s signature offerings such as Roasted Lobster Salad with Asparagus, Chanterelles, and Cherry Tomatoes as well as less exotic but equally tasty dishes such as Dover Sole with Fresh Tomato and Basil. Also included are recipes for basics such as various stocks, butters, oils, and sauces.

John Sherlock’s photography further entices the home chef to try his/her hand—and the double-page layout (full-page photo next to full-page recipe) elevates this almost to the realm of coffee-table book.

A note about each recipe’s background, suggested ingredient alternatives (such as puree of confit artichokes with sour cream rather than smoked salmon and caviar for the White Asparagus Soup), and serving suggestions are also included. A suggested wine pairing also accompanies each recipe.

A conversion chart and an ample index round out the volume.