The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge by Wickaninnish Inn

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  • mjes on September 08, 2021

    Haida Gwaii: Halibut and asparagus (pg 140) is a simple halibut pan-fried in butter with boiled/steamed asparagus with a dressing of egg, pickle, bacon, and parsley. Quick to make; delicious to eat.

  • Frogcake on August 07, 2018

    CLAM AND CORN CHOWDER - a nice recipe for chowder. I used a quarter lb of cod and an equal amount of wild BC salmon. I also doubled the corn. Perfect for a simple but filling supper with homemade bread.

  • Frogcake on July 29, 2018

    RUGGED LOAF- hearty and wholesome, this is definitely a repeat for me. I halved the recipe to generate two cute loaves for my husband and I. I sprinkled Bulk Barn seed mix on the loaves prior to baking. The bread is out of this world served with either crunchy natural peanut butter or fig jam. So easy to make this bread if you plan ahead.

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  • ISBN 10 014753027X
  • ISBN 13 9780147530271
  • Published May 15 2018
  • Format Hardcover
  • Page Count 280
  • Language English
  • Countries Canada, United States
  • Publisher Appetite by Random House

Publishers Text

From the award-winning Relais & Châteaux property, the Wickaninnish Inn, comes a cookbook that celebrates this stunning culinary destination situated in food-heaven, Tofino, British Columbia.

Since the Wickaninnish Inn first opened in 1996, it has been regarded for its rustic elegance, warm hospitality, and incredible west coast cuisine. Set in an unforgettable location perched just above Chesterman Beach, "the Wick", as it is affectionately known, has stood between the Pacific Ocean and the rainforests of Vancouver Island for over twenty years.
     This cookbook celebrates the innovative dishes, (and the stories behind them), that have made the hotel's The Pointe restaurant an award-winning dining experience, and paints a vivid picture of spectacular natural surroundings, west coast life, and scenic sea-to-table dining. Memorable recipes at the Wick as well as signature recipes from former and current chefs--Warren Barr, Rod Butters, Matthias Conradi, Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt Wilson--combine cutting edge techniques with fresh, seasonal ingredients, into a distinctly contemporary, west coast culinary style. Inside, you'll find sophisticated, yet accessible recipes made with delicious local, seasonal, and sustainable food including Sablefish, Clam, Potato and Bacon Chowder, West Coast Waldorf Salad, Pan-Seared Halibut with Avocado Risotto, Elk with Forest Flavours, and Strawberry and Elderflower Sorbet.
     Perfect for fans of the Wickaninnish Inn and Tofino, this cookbook offers readers a chance to explore life on nature's edge and discover exceptional dishes from one of the most prestigious kitchens in Canada.

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