PDF Ebook The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge, by Wickaninnish Inn
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The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge, by Wickaninnish Inn
PDF Ebook The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge, by Wickaninnish Inn
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Review
ONE OF THE MOST ANTICIPATED BOOKS OF 2018: “On the furthest west coast of Vancouver Island, the Wickaninnish Inn in Tofino, B.C., has been a destination for visitors from around the world since its opening in 1996, the Pointe restaurant a pillar of the town's flourishing culinary scene. Their first cookbook gathers signature recipes from former and current chefs and focuses on regional techniques and seasonal west coast ingredients.” The Globe & Mail “Since 1996, Tofino’s jewel of a hotel, the Wickaninnish Inn, has been wowing visitors with its beautiful setting (between old-growth forest and the Pacific Ocean). Included in the posh, edge-of-the-world experience is the on-site, The Pointe Restaurant. A foodies delight delivers innovative, elegant and, at the same time, perfectly comfortable West Coast cuisine. Oh and the view. Wow. Tip: Get a just-before-sunset reservation. This new cookbook is packed with recipes from current and former chefs.” Calgary Herald & Vancouver Sun"Full of the kinds of vivid details that transport you back to that wild coastline--and to its flavours."The Georgia Straight“Those looking to take a piece of The Wick back to their own kitchens can consider picking up a copy of The Wickaninnish Cookbook … a collection of delicacies put together by [Warren] Barr, but also by the previous chefs who’ve blessed the plates here over the years.” Montecristo“The Pointe restaurant at the Wickaninnish Inn was the catalyst [behind the food scene] in Tofino. Back when it opened in 1996, local, seasonal eating was very much the exception rather than the rule. . . . Almost 20 years later, that adherence to local ingredients is no longer a novelty. It’s the default philosophy for almost every dish in Tofino.” CHRIS JOHNS, The Globe and Mail “Tofino’s gourmet focus began 15 years ago with the opening of the smart Pointe restaurant at the Wickaninnish Inn, an elegant Relais & Châteaux hotel where folk feast on local cod with a romesco crumble while overlooking the roaring Pacific Ocean.” ROSIE BIRKETT, Condé Nast Traveler “The Pointe has great views. But the food, from chef Warren Barr, is pretty darn good, too; think creative takes on local produce, including a bounty of seafood including the freshest crab and halibut.” NATHAN LUMP, Editor-in-Chief, Travel + Leisure “The thriving culinary scene [in Tofino] . . . began when a native, Charles McDiarmid, opened the Wickaninnish Inn. . . . The restaurant continues to be at the top of high-end dining destinations in the area.” SHIVANI VORA, The New York Times
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About the Author
THE WICKANINNISH INN, Tofino, Canada, is a landmark Relais & Châteaux designated hotel--an enchanting and acclaimed getaway perched on the western edge of Vancouver Island in beautiful British Columbia. Established in 1996, The Wickaninnish Inn is the only resort on beautiful Chesterman Beach and is a luxury destination for foodies and island visitors alike.Honoured as a member of Travel + Leisure's Hall of Fame and Condé Nast Traveler's Platinum Circle
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Product details
Hardcover: 304 pages
Publisher: Appetite by Random House (May 29, 2018)
Language: English
ISBN-10: 014753027X
ISBN-13: 978-0147530271
Product Dimensions:
8.3 x 1.2 x 11.3 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
2 customer reviews
Amazon Best Sellers Rank:
#177,683 in Books (See Top 100 in Books)
We stayed at the fabulous Wickaninnish Inn and their restaurant served the most wonderful, beautifully presented food for breakfast, lunch and dinner. We fell in love with the Clam and Corn Chowder so the restaurant host gave me a recipe card and I noticed the cookbook on display. I found out it was easier to order it on Amazon than ship one home - so I ordered it and had great success making the chowder. Some of the recipes are "advanced" and/or require fresh local ingredients from that area. But we have tried a couple other recipes and have many more we are going to attempt.
I love the photos and stories in the this book. I have made a couple of the recipes and they are fantastic. Looking forward to making lots more.
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