Description
Book Synopsis: 2019 FINALIST for the IACP Cookbook Award - Best Chefs & Restaurants
2019 SHORTLISTED for the Taste Canada Awards
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 cuisine
Perched 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.
Details
Indulge in the culinary wonders of the west coast with The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge. As a 2019 FINALIST for the IACP Cookbook Award and SHORTLISTED for the Taste Canada Awards, this cookbook is a testament to the exceptional dining experience offered at the award-winning Relais & Châteaux property, the Wickaninnish Inn. Immerse yourself in the warmth and rustic elegance of the Wick as it shares its celebrated cuisine from The Pointe Restaurant.
With breathtaking views of the Pacific Ocean and the enchanting old-growth forests of Tofino, the Wickaninnish Inn is a truly unique destination. This evocative cookbook not only presents mouthwatering recipes, but also offers an intimate glimpse into the natural surroundings and west coast life that inspire these culinary creations. Learn the stories behind the innovative dishes that have made The Pointe a culinary gem, while experiencing the extraordinary ocean-to-table dining that the Wickaninnish Inn is known for.
Featuring recipes from talented chefs, including Warren Barr, Rod Butters, Matthias Conradi, Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt Wilson, this cookbook showcases the cutting-edge techniques and the use of fresh, seasonal ingredients that define contemporary west coast cuisine. From sophisticated dishes to more accessible recipes, The Wickaninnish Cookbook captures the essence of farm- and ocean-fresh ingredients while exploring the harmonious balance between land and sea.
Immerse yourself in the gastronomic wonders of one of Canada's most prestigious kitchens. The Wickaninnish Cookbook takes you on a journey to nature's edge, offering a feast for the senses with its vibrant flavors, captivating stories, and breathtaking imagery. Don't miss your chance to experience the rustic elegance of the Wickaninnish Inn on your own dining table.
Get your copy of The Wickaninnish Cookbook and embark on a culinary adventure unlike any other.
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