The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge

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Synopsis
From the Wickaninnish Inn--the award-winning Relais & Châteaux property in Tofino, British Columbia--comes a rustically luxurious cookbook to celebrate their sensational west coast cuisinePerched between the majestic old-growth forests of Tofino and the vast expanse of the Pacific Ocean, the Wickaninnish Inn is a destination like no other. In this evocative cookbook, the "Wick," as it is affectionately known, welcomes you into the warmth to share the celebrated cuisine of Inn's The Pointe Restaurant. Since the Wick first opened in 1996, it has been regarded for its rustic elegance, warm hospitality, and incredible west coast cuisine. This cookbook highlights the innovative dishes (and the stories behind them) that have made The Pointe a destination dining experience like no other, and paints a vivid picture of spectacular natural surroundings, west coast life, and scenic ocean-to-table dining. Memorable recipes from the Wick are coupled with signature recipes from current and former chefs--Warren Barr, Rod Butters, Matthias Conradi, Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt Wilson--and combine cutting edge techniques with fresh, seasonal ingredients, to create a distinctly contemporary, west coast cookbook. Inside you will find both sophisticated and accessible recipes that speak to the Inn's longstanding commitment to farm- and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn. The Wickaninnish Cookbook offers a chance to visit life on nature's edge, and discover dishes from one of the most prestigious kitchens in Canada.
Copyright:
2018

Book Details

Book Quality:
Publisher Quality
ISBN-13:
9780147530264
Related ISBNs:
9780147530271
Publisher:
Appetite by Random House
Date of Addition:
Copyrighted By:
Wickaninnish Inn
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Cooking, Food and Wine
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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