Six O'Clock Solution: Lamb T-bones

Chefs’ cookbooks are more often found on the coffee table than in the kitchen: Most of us don’t have sous-chefs to chop vegetables or make sauces, and essential techniques are only loosely described.
But The Okanagan Table, by Rod Butters (Figure 1 Publishing, $37.95), is an exception. A feast for the eyes, it is user-friendly for any reasonably experienced home cook. Butters, the chef at RauDZ Regional Table in Kelowna, B.C., advises reaping the rewards of your own region.