The Wickaninnish Cookbook | Penguin Random House Canada
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The Wickaninnish Cookbook

Rustic Elegance on Nature's Edge

Publisher: Appetite by Random House
From the Wickaninnish Inn--the award-winning Relais & Châteaux 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.

PRAISE FOR

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

“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