Nestled in the heart of Vancouver, the restaurant West once stood as a beacon of contemporary regional cooking—and its cookbook delivers on that acclaim. Authored by executive chef Warren Geraghty (with text by Jim Tobler), this 240-page hardback presents over 100 refined recipes, seasonal vignettes, and evocative storytelling meant to transport you from your home kitchen straight to the Pacific Northwest plate.
Organized by spring, summer, autumn, and winter, the cookbook takes you through dishes such as Tortellini of Dungeness Crab Tortellini with Cauliflower Puree Meyer or Lemon Crepe Roll with Chiffon, and hearty Squab and Lobster with Kabocha Squash. Each chapter opens with descriptive notes on regional ingredients—like spot prawns or rhubarb—highlighting West’s philosophy: clean, local, and celebratory of terroir.
Lavishly illustrated with lush food photography and interspersed with personal profiles—including chef Geraghty, the pastry chef, the mixologist, and the wine director—this isn’t merely a recipe collection; it’s an intimate portrait of a restaurant team devoted to craft. Jim Tobler’s essays anchor the narrative, offering insights into how West evolved from a French-rooted concept (Ouest) into a distinctly Pacific Northwestern icon.
Beyond the kitchen, the book embraces West’s once notable beverage program. Wine director Owen Knowlton recommends both Old and New World pairings, and there’s a thoughtful selection of cocktails that invite you to explore the full table experience. Whether you’re a sommelier or a mixed‑drink enthusiast, the pairings feel curated to elevate the dishes without overshadowing them.
The recipes are chef-worthy yet approachable. That said, many require high‑quality or specialty ingredients and advanced techniques (think lobster essence, confit mushrooms, rhubarb syrup). One example is the Terrine of Foie Gras, Goat Cheese and Apple found in our Recipe section. Many steps to produce an amazing starter for your next garden party. For adventurous cooks and food lovers, the challenge is part of the appeal.
Strengths: standout recipes, strong narrative, rich visuals, and a deep sense of place. It’s a cookbook that invites reflection and sensory immersion beyond just cooking. A beautifully curated coffee table display.
Considerations: some ingredients aren’t pantry staples, the wine pairings can feel high‑end, and the stories occasionally skim over backstory details, like the deeper historical context on West’s transformation. Now that the restaurant has closed, this book serves more as a nostalgic reflection than a guide for sampling the dishes in person.
West: The Cookbook isn’t just a collection of recipes—it’s a culinary travelogue, a behind‑the‑scenes look at a top-tier restaurant, and a tribute to local ingredients and the Slow Food ethos. By celebrating the Pacific Northwest’s bounty in both form and philosophy, it’s a feast for the eyes and the soul. While not for the faint of heart (or the minimalist home cook), it offers seasoned foodies and serious home chefs a doorway into Vancouver’s standout restaurant scene. To tantalize your tastebuds, purchase the book at https://douglas-mcintyre.com/products/9781553653578 or win a copy in our Giveaway section.
If you’re seeking a cookbook that marries chef‑level creativity, regional celebration, and elegant storytelling, this one’s a gem—just be ready to explore new ingredients and elevate your cooking.
Contents and images used with permission by Douglas & McIntyre. https://douglas-mcintyre.com/products/9781553653578
