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Home | Whitewater Cooks With this eagerly anticipated book, home cooks can re-create chef Shelley Adams’ signature dishes Readers will enjoy over 70 recipes from the café’s selection of top sellers — from warming soups to desserts — indulging in culinary favorites
Shelley Adams Profiles - Facebook View the profiles of people named Shelley Adams Join Facebook to connect with Shelley Adams and others you may know Facebook gives people the power to
Shelley Adams - Senior Product Marketing Manager - LinkedIn Shelley is not only a strategic thinker but also a reliable executor who consistently delivers results Her collaborative spirit and dedication make her an invaluable asset to any team
Shelley Adams | Kootenay Business When her husband, Mike, became the owner and manager of Whitewater Winter Resort in Nelson in 1985, Shelley eventually became a part of the mountain’s day-to-day operations by running the Fresh Tracks Café, Whitewater’s restaurant “It developed a reputation,” said Adams
Shelley Adams - About | Whitewater Cooks Shelley Adams “Food, for me, is all about sharing Sharing ambience, flavours, ingredients, conversation, wine, laughter and of course, recipes ” ~ Shelley Whitewater Cooks Shelley Adams info@whitewatercooks com Where to Order the Books Sauces – Wholesale Order Books
Adams, Shelley - ABC BookWorld Shelley Adams' first book, Whitewater Cooks: Pure, Simple and Real Creations from the Fresh Tracks Cafe was initially self-published and sold 5,000 copies within a year; thereafter she sold the rights to Whitecap Books assuming the book had run its course
Whitewater Cooks: Pure, Simple and Real Creations from the Fresh Tracks . . . Shelley Adams, who attended the famous Ecole de Cuisine La Varenne in Paris, spent 15 years as a caterer to the film industry She and her family are owners of the Whitewater Resort in the Canadian Rockies where, for the past decade, she has been the creative director and manager of the Fresh Tracks Cafe
Meet the woman who helped transform ski-lodge cooking Adams believes it's the homespun, approachable vibe of her cookbooks that have made them so appealing to both skiers and non-skiers alike "The recipes are really friendly and doable and they look real," she explains