The Cannery Seafood House opened its doors in 1971 and has become one of Vancouver’s landmarks and a favourite spot for hometown diners and visitors. Chef Frédéric Couton and the Cannery have a philosophy of cooking that is simple: to use only the finest and freshest seasonal products available.

In this array of more than 100 outstanding recipes are both traditional favourites and new enticing dishes that feature some of the best food products available in British Columbia and across Canada. The recipes have been written with the home cook in mind, so the step-by-step instructions are easy to follow. Although the Cannery is famous for its seafood, the restaurant and the book also include excellent meat, poultry and vegetarian dishes.

Forty full-colour and 30 black-and-white photos bring to life the experience of dining at the Cannery, as well as showcasing the delicious dishes prepared and served there by a dedicated sta€.