Praise for DL Acken "It's easy to be inspired by the terroir on and around Vancouver Island, but Acken and Lycopolus divide (into forest, field, farm and sea) and conquer with a stunningly beautiful yet very usable cookbook."-- Globe and Mail l "Lush and eloquent . Cedar and Salt is among a new breed of regional Canadian explorations. Inextricable from its location, it's a snapshot of a specific food culture with expansive appeal all the same." -- National Post "This cookbook focusses a lot on the abundance of Vancouver Island's local ingredients that grow year-round in some cases." -- Victoria Buzz "Although the recipes are based on ingredients found on Vancouver Island, a wonderland for all the foodies who like local, farm-to-table, foraged, fresh, organic and free-range fare, cooks across Canada can obtain the vast majority of ingredients in their neighbourhoods." -- BC Magazine "This beautifully-illustrated cookbook by DL Acken and Aurelia Louvet explores the world of fresh B.C.

seafood, with recipes and photos that will send you straight to the fishmonger." -- YAM Magazine "This is a thoughtful cookbook--one for our time, when the food we eat is not just about achieving the best flavour and long-lasting sustenance (though of course those considerations remain a constant), but also when the ingredients we reach for and the food businesses we support are a reflection of how we value our community and how we treat the planet." -- EAT Magazine "As lovers of food and photography, we can't think of a more inviting activity this season than to hunker down in the kitchen with the newly published, hyper-local Vancouver Island cookbook, Cedar and Salt ." -- The Islandist " Off The Hook reads more like a love letter to the West Coast than your typical collection of recipes . you'll come away with a much deeper respect for our ocean and its bounty. A must-have for any West Coast kitchen." -- Vancouver Courier "The book is small in size but loaded with inspiring recipes using seafood of the West Coast, one of the best sources of sustainable seafood in the world. From spot prawns to Dungeness crab to smoked salmon, the book offers simple techniques that will appeal to home cooks of any skill level.

" --Julie Van Rosendaal, bestelling author and food writer.