The Wickaninnish Cookbook
Rustic Elegance on Nature's Edge
Seiten
2018
Random House Inc (Verlag)
978-0-14-753027-1 (ISBN)
Random House Inc (Verlag)
978-0-14-753027-1 (ISBN)
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 & Chateaux 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.
2019 SHORTLISTED for the Taste Canada Awards
From the Wickaninnish Inn--the award-winning Relais & Chateaux 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.
THE WICKANINNISH INN, Tofino, Canada, is a landmark Relais & Chateaux 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 Conde Nast Traveler's Platinum Circle
| Erscheinungsdatum | 12.06.2018 |
|---|---|
| Zusatzinfo | FULL COLOUR PHOTOGRAPHY |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 211 x 287 mm |
| Gewicht | 1633 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-14-753027-X / 014753027X |
| ISBN-13 | 978-0-14-753027-1 / 9780147530271 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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