About BC Books Online
BC Books Online was created for anyone interested in BC-published books, and with librarians especially in mind. We'd like to make it easy for library staff to learn about books from BC publishers - both new releases and backlist titles - so you can inform your patrons and keep your collections up to date.
Our site features print books and ebooks - both new releases and backlist titles - all of which are available to order through regular trade channels. Browse our subject categories to find books of interest or create and export lists by category to cross-reference with your library's current collection.
A quick tip: When reviewing the "Browse by Category" listings, please note that these are based on standardized BISAC Subject Codes supplied by the books' publishers. You will find additional selections, grouped by theme or region, in our "BC Reading Lists."
Enlarge Cover
list price: $50.00
edition:Hardcover
category: Cooking
published: Sep 2008
ISBN:9781553653578
publisher:
Douglas & McIntyre
Description
The first cookbook from the "jewel in Vancouver's culinary crown," one of the best restaurants in North America, and its Michelin-starred chef.
West's outstanding contemporary regional cuisine and seamless service have garnered much critical acclaim, including four consecutive wins as Restaurant of the Year from Vancouver Magazine, a prestigious four-star rating by Mobil Travel Guide and recognition as one of the "ten of the best, worldwide" by U.K.'s Sunday Independent.
In West: The Cookbook, the creative and passionate crew at the restaurant showcase over one hundred of their best recipes. West's executive chef, Warren Geraghty, offers tantalizing savoury starters and mains that span the seasons, from Scallop-stuffed Morels with English Pea Pur�e and Lobster Essence in summer to West Bacon with Roasted Scallops and Tomato Relish in winter.
Compelling desserts, wine pairings featuring a balance of Old World and New World wines, and playful cocktail recipes are also given pride of place in this lavishly illustrated book. Interspersed are vignettes of the members of West's creative team, as well as the story of the restaurant itself, written by Jim Tobler. He also points the spotlight on twelve key regional ingredients.
Awards
- Winner, Gourmand World Cookbook Awards - Best Innovative Cookbook in Canada
Editorial Reviews
"For the jet-setting fans of Canadian restaurants, West is one of Vancouver's hottest restaurants; the book features regionally inspired recipes, wine pairings and creative cocktail recipes. Gorgeous full-colour photos throughout."
— Calgary Herald
"The recipes in West: The Cookbook are geared to those up for a kitchen challenge...this cookbook is haute cuisine all the way."
— Georgia Straight
"The world's top culinary stars are increasingly drawn to Canada's sleepy West Coast, which is experiencing a renaissance in food culture...British Chef Warren Geraghty has brought his European fine-dining experience and passionate inventiveness to bear on the regional cuisine the hot spot is famous for -- and with supreme results. West: The Cookbook...is a visual feast of mouth-watering menus accompanied by detailed instructions for ambitious home cooks."
— Hello! Magazine
"For amazingly fine dining that utilizes absolutely fresh local seasonal ingredients, you can't go wrong with West...a culinary highpoint of the city."
— Frommer's Travel Guides Best of Vancouver
"Just in time to help, West: The Cookbook has been published with more than 100 recipes from the highly respected restaurant...Ace food photographer John Sherlock will cause you to drop everything and rush out to shop for ingredients."
— Vancouver Sun
"This is modern, West Coast dining incarnate: accessible, intimate, and lively."
— Epicurious
"Finally, home cooks can recreate the sumptuous recipes from one of Canada's finest restaurants. Lush with fine photography and expert wine and cocktail pairings, here's some free advice: eat -- and drink -- this book!"
— Vancouver Magazine
"The parts are all on the table -- brilliant recipes, sexy food shots, sleek design, savvy behind-the-scenes profiles...[and the recipes] are deliciously challenging."
— Quill & Quire
