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C Food (Hardcover)

Robert Clark

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ISBN 10: 1770500049 / ISBN 13: 9781770500044
New Condition: New Hardcover
From Grand Eagle Retail (Wilmington, DE, U.S.A.)

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About this Item

Hardcover. 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 coo.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 165 pages. 1.406. Bookseller Inventory # 9781770500044

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Bibliographic Details

Title: C Food (Hardcover)

Binding: Hardcover

Book Condition:New

About this title


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:

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 Puree
Oven-Roasted Pacific Halibut with Parmesan Tuile and Arugula Puree
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

About the Author:

Robert Clark is a graduate of George Brown College's culinary training school. After apprenticing with some of Canada's finest chefs, including Jamie Kennedy and Nigel Shute, Robert set off to Asia where he developed a new understanding of the cuisine. Harry Kambolis is the owner C Restaurant. He has won Vancouver magazine's Seafood Restaurant of the Year award.

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