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The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge
2019 FINALIST for the IACP Cookbook Award - Best Chefs & Restaurants
From the Wickaninnish Inn--the award-winning Relais & Ch�teaux 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.
From the Wickaninnish Inn--the award-winning Relais & Ch�teaux 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.
- GenresCookbooks
304 pages, Hardcover
Published May 29, 2018
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Displaying 1 - 5 of 5 reviews
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May 26, 2022This is certainly a piece of fine work. I like that line in the film Spy when Melissa McCarthy takes a menu and says, "Oh it has some heft to it." That's what this book reminds me of. Heft.
The hardcover is a grand book full of beautiful photography, and wonderous scenes of Tofino. As a British Columbian, and having been to the west coast multiple times in my life, what you see is what you get.
Though if you're a practical cook like me, you'll find many of the recipes a bit too shi-shi. The desserts section is fun but not necessarily very west-coasty. The one item I thought I can handle and might like is the Salmon BLT sandwich. Most of everything else call for a lot of unconventional ingredients. (Who has spare venison on hand?)
I originally wanted to read this to make some dishes familiar to home for my husband who is Indigenous. But this is more for the advanced cooks out there who fancy traveling to Tofino if money wasn't an issue.
If nothing else, this book will make you want to dream. The photos are lovely and the dishes you may want to invest in trying out for yourself. If you want real west-coast cooking, with ingredients you might already have on hand, I recommend Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine.
The hardcover is a grand book full of beautiful photography, and wonderous scenes of Tofino. As a British Columbian, and having been to the west coast multiple times in my life, what you see is what you get.
Though if you're a practical cook like me, you'll find many of the recipes a bit too shi-shi. The desserts section is fun but not necessarily very west-coasty. The one item I thought I can handle and might like is the Salmon BLT sandwich. Most of everything else call for a lot of unconventional ingredients. (Who has spare venison on hand?)
I originally wanted to read this to make some dishes familiar to home for my husband who is Indigenous. But this is more for the advanced cooks out there who fancy traveling to Tofino if money wasn't an issue.
If nothing else, this book will make you want to dream. The photos are lovely and the dishes you may want to invest in trying out for yourself. If you want real west-coast cooking, with ingredients you might already have on hand, I recommend Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine.
May 25, 2019
Wow! For me this was not so much of an everyday cookbook, or even one with a few recipes I would try to create, but more of a story of Tofino and it’s locals and this amazing restaurant. So many beautiful pictures and so much beautiful food. I’ve been to Tofino years ago and it was amazing, and I’ve been meaning to go back....this book really helps to motivate a return or a first trip for many I’m sure.
November 11, 2019
One of the most beautiful cookbooks I have ever come across. Great stories and recipes too, some attainable, some with hard to source ingredients. I would be very happy to receive this as a gift. Hint, hint, wink, wink.......
June 15, 2018
Stunning book. Pictures and recipes are fabulous.
March 7, 2019
Absolutely brilliant. Charles McDiarmid, and, Chef Rod Butters you put together a beautiful momento book that I look through and use often.
Beautifully put together. Thank you!
Beautifully put together. Thank you!
Displaying 1 - 5 of 5 reviews