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West. The cookbook

West. The cookbook
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37,46 €

Author: Warren Geraghty, Jim Tobler
John Sherlock (fotografías)
Availability: 2 semanas
Language: Inglés
Format: Tapa dura, 256 pp, 23,5x26 cm
Publisher: Douglas & McIntyre, 2008, 9781553653578
Features: Fotografías a color
Publisher review:
Recognized as the “jewel in Vancouver’s culinary crown”, West’s outstanding contemporary regional cuisine has garnered much critical acclaim, including four consecutive wins as Restaurant of the Year in the Vacouver Magazine Restaurant Awards, a prestigious four-star rating by Mobil Travel Guide, and recognition as one of the “ten of the best, worldwide” by Britain’s Sunday Independent.
In West. The cookbook, the restaurant’s creative and passionate crew showcase over one hundred of their best recipes. Executive chef Warren Geraghty offers tantalizing starters and mains that span the seasons, from Salad of marinated calamari and sweet peppers with wild greens in spring and Confit fillet of sockeye salmon with tomato, red pepper compote ad goat cheese ravioli in summer to Squab breasts with warm parfait of pears and pine mushrooms in fall and Seared scallops with butternut squash remoulade in winter. Pastry chef Rhonda Viani conjures equally compelling dessert, making use of fresh, local ingredients and a culinary culture influenced by the four corners of the globe. To complement all of these dishes West’s wine director, Owen Knowlton, recommends pairings from both the Old and the New World, including the best from British Columbia. The celebration of the region’s bounty also extends to mixologist David Wolowidnyk’s inventive cocktail recipes.
Interspersed throughout the book, lavishly illustrated with more than a hundred full-colour photographs, are vignettes of West’s team past a present, led by restaurant director Brian Hopkins, as well as the story of the restaurant itself, from its opening in 2000 as Ouest, a destination for those seeking the finest French cuisine, to its evolution to West, with a new emphasis on the best of the Pacific Northwest. Noted food writer Jim Tobler profiles the dedicated people who built the restaurant and contributed to its successes. Tobler also highlights key regional ingredients throughout each season, embracing the lush offerings of the West Coast and the inspiration behind West’s dynamic menu.

Index:
- Dining out West.
- Spring.
- Chef Warren Geraghty on the road less travelled.
- Summer.
- A fine pairing.
- Fall.
- Seasons of service.
- Winter.
- The top table team.
- Before you go – dessert?
- Basics.

About the author:
Warren Geraghty joined West from London, England with a distinguished resume spanning one, two and three star Michelin establishments, including his most recent appointment as executive chef at Marco Pierre White’s illustrious L’Escargot restaurant in Soho. Prior to L’Escargot, Geraghty ascended the culinary ladder at Aurora, The Orrery, Chez Nico, Stefano Cavallini and Pied à Terre. In Cannes, he worked alongside master chef Richard Neat as head chef of restaurant Neat, where during his tenure, the London Evening Standard noted that he was “instrumental in obtaining the Michelin star”. Drawn to Vancouver for its rising status on the world’s culinary stage, Geraghty is energized by the region’s unparalleled diversity. According to Geraghty, “It is entirely about using the ingredient at its natural peak; working with trusted purveyors and thoughtful preparation”. Geraghty’s culinary vision and execution is an ever-evolving process: “The fact that I can learn as much tomorrow as I did on the first day I walked into a kitchen, inspires me to keep questioning, discovering and improving”.

Book reviews:
“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!” Jamie Maw, Vancouver Magazine.
“This is modern, West Coast dining incarnate: accessible, intimate, and lively”. Epicurious.
“For amazingly fine dining that utilizes absolutely fresh local seasonal ingredients, you can’t go wrong with West... a culinary highpoint of the city”. Best of Vancouver.
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