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From the restaurant the Globe and Mail called the most original and exciting fish and seafood restaurant this country has ever seen comes this cookbook.
Vancouver's C Restaurant was world-renowned for its innovation, taking classic dishes to new and unexpected places, owner Harry Kambolis and executive chef Robert Clark do much the same with the traditional cookbook. This took 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:
The perfect compliment to Organic Ocean seafood - grab a book today.