An extraordinary rainbow, so crisp and perfect McDonalds itself might have been thought to have masterminded it, appeared on this my first visit to a city I have always heard nothing but the best comments about, a good omen.  Last night Bourdain said, "Vancouver’s a great city, and you’ll love Barbara-Jo’s."  Looking forward to this, my last stop after nearly a month of travel–Books To cooks tomorrow, Wednesday, at 5:30,  signing books and discussing anything food and chef related starting at 5:30.


15 Wonderful responses to “Vancouver!”

  • Kevin

    Western Canada?!? And I’ve been to that shop! Too bad it’s a 12 hr drive West or I’d come see you!

  • Mark

    I’m still annoyed that I was unavailable the night you came to St. Louis.

    Glad to hear your trip is going well. Have fun in Vancouver!

  • Chad Edward

    I’m visiting my Chinese-Canadian ex-roommate in Prague and have been promised North America’s best Chinese cuisine. Any tips or recommendations are appreciated, Michael.

  • Nancy

    I lived in Vancouver for ten years and of all the cities I’ve been to in N. America and Europe, I think it has the most gorgeous geographical setting. Enjoy!

  • truenorthern

    I’m glad you got here after this weekend’s “Pineapple Express” departed. You’ve brought the sun with you. Thanks.

    I’m looking forward to meeting you tonight at Barbara-Jo’s.

  • RI Swampyankee

    Enjoy Vancouver. It is one of my favorite cities in the world. The scenery is spectacular, the food is pacific rim fusion without pretence, the people are great.

  • pat clemente

    never bloged before. Hope this works.
    really enjoy these blogs, you learn alot.
    as an old lady, that means something.
    thanks mr ruhlman and all. pat

  • DJButtonup

    The Onion’s AV Club reccomended Elements on their Surprisingly Specific Holiday Gift Guide!

    For Amateur Cooks Who Like To Feel Guilty

    The Elements Of Cooking: Translating The Chef’s Craft For Every Kitchen ($15)

    On the very first page of this back-to-basics guide, cult cookbook author Michael Ruhlman chastises any home cook who uses canned broth, then lays out the arduous, time-consuming steps required to make your own stock. Clearly, Ruhlman has a different conception of the average American’s baseline culinary competency. But that’s what makes The Elements Of Cooking as much fun to read as it is (theoretically) to use. The bulk of the text consists of a glossary of cooking and food terms, from “celery” to “remouillage,” with each definition taking into account history, modern context, and proper usage. Ruhlman assumes that he’s speaking to an audience of cooking voyeurs, steeped in the culture of Food Network and Top Chef, so he uses this book to inspire us to stop watching and start doing—to put away the Miracle Whip and start making our own emulsified sauces. Vive la gastronomie!

  • Nathalie

    Dear Mr. Ruhlman,

    Vancouver was indeed made richer by your visit, and thank you for the clarification on the rainbow. You see, I thought you brought it with you?

    Hope you have a safe journey back home.

  • Lydia

    That rainbow was awesome indeed. I’m sad I didn’t know you were here until it was too late. How was I not informed?

  • truenorthern

    It was great to meet you Michael. I would have stayed longer but, after two months on the road, I suspect you were all but talked out. I’m so disappointed you didn’t get out to try some of our places. We’re pround of our culinary culture. If you’re back this way again I’ll be happy to give you the cook’s tour.

  • Rob Feenie

    Hey Mike,

    What a trip to my city and no word or plug about my restaurants ?.Jeez, I would have comped you and a guest for a mention in your fine blog.

    Next time you are in BC , call me. Later