Kambolis Harry (12 results)

Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Very Good. 1st Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. …

Condition: Very Good. 1st Edition. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. dj. pp. 165. 4to. Light shelfwear, bowing to boards; very good in very good dustjacket.

Condition: As New. Unread book in perfect condition.

Condition: New.

Hardback. Condition: New. 1st.

GIFT QUALITY! 29 cm x 29 cm. An extremely tight and unmarked First Edition, First Printing. " 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 places 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 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 of C Restaurant. He has won Vancouver magazine's Seafood Restaurant of the Year award.".…

Hardback. Condition: New. 1st.

Hardback. Condition: New. 1st.

Hardback. Condition: New. 1st.