Flavourful and easy-to-prepare recipes with Bishop's trademark focus on fresh seasonal ingredients-over 10,000 copies sold.

John Bishop of the renowned Bishop's Restaurant in Vancouver has, over the years, created more than a hundred wonderful dishes that feature seasonal ingredients with the trademark Bishop's emphasis on flavour and texture and that are also simple to prepare.

Simply Bishop's features tempting recipes organized into appetizers, soups, salads, entrees, side dishes and desserts. Accompanying the recipes are useful and friendly tips about selecting produce and preparation techniques. John Bishop also supplies wine suggestions for entrees and a section on basic stocks. He also offers menu suggestions for special events, as well as tips on preparing for and giving dinner parties, setting up an attractive buffet and keeping a dinner party diary.

John Bishop's love for cooking began when he was a child growing up in Newton Powys, Wales. Starting out by helping in his mother's kitchen to eventually as a young man learning the formal requirements of traditional French food preparation at a hotel school. After working as a chef in Great Britain, Bishop moved to Vancouver in 1973. At the urging of friends and investors during the recession of 1985, John opened Bishop's. Since then, Bishop's has consistently been one of the city's top restaurants. Annually the restaurant receives top grades from local as well as all the respected North American guides.

Bishop has authored four cookbooks with Douglas & McIntyre: Bishop's, Cooking at My House, Fresh and Simply Bishop's.

John Bishop's profile page

Dennis Green was born in Alberta, though his family has lived in British Columbia for five generations. After extensive travels with his parents, he returned to BC when he was seven years old. His love of cooking led him to apprentice at the Avenue Grill in Vancouver, and he went on to serve as the chef at Barbara-Jo’s Restaurant. He has a passion for regional-style cooking using organic, Fresh, local and seasonal ingredients. He joined the team at Bishop’s in 1993 and was chef there from 1997 to 2007.

Dennis Green's profile page

• Winner, Canadian Culinary Book Award
• Winner, Barbara Jo's Second Annual Cookbook Award
• Winner, Alcuin Society Award for Excellence in Book Design - Reference
• Winner, Gourmand World Cookbook Awards - Best Cookbook Cover in Canada

"Like the restaurant, this book is solid, understated, gracious; helpful and delicious at every turn."

Globe & Mail

"Simply Bishop's is a collection of thoroughly accessible, lovely recipes, accompanied by stunning photographs."

Washington Post

"Bishop's cookbook isn't like those from lots of other chefs: ingredient lists don't run off the page, subrecipes are few and directions are clear and concise. His M.O. is using the very best fresh ingredients-which is essential as this determines the success of many of his dishes. His book is not complex, really. And the recipes work beautifully"

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