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Overview
From the restaurant the Globe and Mail called the most original and exciting fish and seafood restaurant this country has ever seen comes their much-anticipated cookbook.
Vancouver's C Restaurant is world-renowned for its innovation, taking classic dishes to new and unexpected place and owner Harry Kambolis and executive chef Robert Clark do much the same with the traditional cookbook. This takes a new approach: photographs were the main inspiration for the recipes, forcing Robert to experiment and just see where the photographs would lead him. The result is a book that captures the creative energy of the restaurant, a book that is sure to inspire the same creativity in home cooks.
The photographs and recipes share equal billing, making the book equally at home on a coffee table or in the kitchen. Fish and seafood recipes are prominent, but C Food also features delicious meat, vegetable and dessert dishes. Re-create a much-coveted table at C in your own home, and become a composer on the plate with recipes like:
Vancouver's C Restaurant is world-renowned for its innovation, taking classic dishes to new and unexpected place and owner Harry Kambolis and executive chef Robert Clark do much the same with the traditional cookbook. This takes a new approach: photographs were the main inspiration for the recipes, forcing Robert to experiment and just see where the photographs would lead him. The result is a book that captures the creative energy of the restaurant, a book that is sure to inspire the same creativity in home cooks.
The photographs and recipes share equal billing, making the book equally at home on a coffee table or in the kitchen. Fish and seafood recipes are prominent, but C Food also features delicious meat, vegetable and dessert dishes. Re-create a much-coveted table at C in your own home, and become a composer on the plate with recipes like:
Bayne Sound Scallop with Coriander Grapefruit Jelly
Seared Albacore Tuna with Watermelon Three Ways
Steamed Alaskan King Crab Legs with Candied Orange Butter
Ahi Tuna Sashimi with Truffle Syrup and Nasturtium Leaf Purée
Oven-Roasted Pacific Halibut with Parmesan Tuile and Arugula Purée
Braised Mushrooms with Dried Tofu, Green Onions, and Iron Buddha Black Bean Sauce
Wine Lollipops
Baked Lemon Torte with Apricot Pates de Fruit and a Pistachio Stick
Seared Albacore Tuna with Watermelon Three Ways
Steamed Alaskan King Crab Legs with Candied Orange Butter
Ahi Tuna Sashimi with Truffle Syrup and Nasturtium Leaf Purée
Oven-Roasted Pacific Halibut with Parmesan Tuile and Arugula Purée
Braised Mushrooms with Dried Tofu, Green Onions, and Iron Buddha Black Bean Sauce
Wine Lollipops
Baked Lemon Torte with Apricot Pates de Fruit and a Pistachio Stick
| ISBN-13 | 9781770500044 |
|---|---|
| ISBN-10 | 1770500049 |
| Weight | 3.15 Pounds |
| Dimensions | 11.42 x 0.80 x 11.30 In |
| List Price | $40.00 |
| Edition | 1st Edition |
| Format | Hardcover |
|---|---|
| Language | English |
| Pages | 192 pages |
| Publisher | Whitecap Books |
| Published On | 2011-03-08 |
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Half Price Books Inc
Dallas, TX, USA
Connecting readers with great books since 1972! Used books may not include companion materials, and ...
Free delivery by: 03 Apr 2026
✨ Used, Like New
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8trax Media
Mansfield, MA, USA
Great shape-pages are unmarked and sharp. hardcover Used-Like New 20111st Edition.
Free delivery by: 03 Apr 2026