West’s outstanding contemporary regional cuisine and seamless service have garnered much critical acclaim, including three 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 Purée 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.