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The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge
US $14.15
ApproximatelyRM 59.82
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Located in: Harrisburg, Pennsylvania, United States
Delivery:
Estimated between Mon, 28 Jul and Thu, 31 Jul to 91768
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eBay item number:135731695166
Item specifics
- Condition
- Release Year
- 2018
- ISBN
- 9780147530271
About this product
Product Identifiers
Publisher
Appetite by Random House
ISBN-10
014753027X
ISBN-13
9780147530271
eBay Product ID (ePID)
7038286468
Product Key Features
Book Title
Wickaninnish Cookbook : Rustic Elégance on Nature's Edge
Number of Pages
304 Pages
Language
English
Topic
Regional & Ethnic / American / Northwestern States, Regional & Ethnic / Canadian, Individual Chefs & Restaurants
Publication Year
2018
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
57.4 Oz
Item Length
11.2 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2018-285800
Dewey Edition
23
TitleLeading
The
Reviews
"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 & Chteaux hotel where folk feast on local cod with a romesco crumble while overlooking the roaring Pacific Ocean." ROSIE BIRKETT, Cond 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
Dewey Decimal
641.59711
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 & 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., 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 & 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.
LC Classification Number
TX714.S2845 2018
Item description from the seller
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