Tutus and Tarts
What do choreographers, dancers or their artistic directors cook and what are their personal recipes? This recipe book contains 150 of those recipes, from around the world. Recipes from Dame Antoinette Sibley, president of the United Kingdom’s Royal Academy of Dance to Chan Hon Goh, director of the Goh Ballet on Main Street in Vancouver, to Reid Anderson, the Canadian artistic director of the Stuttgart Ballet and choreographer Twyla Tharp.
English apple crisp, marinated beef tenderloin, meat loaf muffins, chick wings, recipes of all descriptions. Many are highly coveted recipes that have been passed down through the generations.
The Vancouver Ballet Society is using this book as a fundraiser to assist them in putting on dance events for young dancers, such as the Spring Seminar and Master Classes. To place an order, please contact us!
$18 for VBS Members / $20 for Non-members
Now discounted at $10 for everyone + $4 shipping.
Please contact our office if you would like to place an order.