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Description
Blue Water Cafe Seafood CookbookDescription Headed by executive chef Frank Pabstrecently named Chef of the Year in the Georgia Straights Golden Plate AwardsVancouvers multiple award winning Blue Water Cafe + Raw Bar features an acclaimed menu with a focus on local and sustainable seafood. Pabst has helped lead the West Coast food community in promoting sustainability through his support of the Vancouver Aquariums Ocean Wise program and his creation of Blue Water Cafes Unsung Heroes
Description
Headed by executive chef Frank Pabst—recently named Chef of the Year in the Georgia Straight’s Golden Plate Awards—Vancouver’s multiple-award-winning Blue Water Cafe + Raw Bar features an acclaimed menu with a focus on local and sustainable seafood.
Pabst has helped lead the West Coast food community in promoting sustainability through his support of the Vancouver Aquarium’s Ocean Wise program and his creation of Blue Water Cafe’s “Unsung Heroes” menu. Complementing Pabst’s French-inspired approach to food are the Japanese traditions of Chef Yoshi Tabo, head of the restaurant’s Raw Bar.
In Blue Water Cafe Seafood Cookbook Pabst and Tabo share more than eighty of their exquisite recipes, including Trout with Chanterelle Mushrooms, Baby Leeks, Fava Beans and Potato Cream; Spot Prawns with Samphire and Miso-Yuzu Sauce; Periwinkles with Stinging Nettle Purée and Potato Chips, and Bigeye Tuna Tataki.
Prize(s): Winner Cordon d'Or Gold Ribbon International Cookbook Award - Fish and Seafood Cuisine (2010), Winner Gourmand World Cookbook Award - Best Fish and Seafood Book in Canada (2009)
Details
Douglas & McIntyre
ISBN: 9781771621083
Hardback
9.07 in x 10.54 in - 208 pp
Publication Date: 15/05/2009
BISAC Subject(s):: CKB077000-COOKING / Seasonal,CKB076000-COOKING / Specific Ingredients / Seafood
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