 Book details:May 2009
ISBN 978-1-55365-368-4
Hardcover 8" x 10" 208 pages 120 colour photographs Cooking / Food and Wine $45.00 CAD Awards
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Douglas & McIntyreBlue Water Cafe Seafood Cookbook Look InsideTempt your palate with visions of the sustainable culinary delights served at the Blue Water Cafe + Raw Bar in Vancouver. 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. |
About the Authors Frank PabstOne of Canada’s most accomplished chefs, Frank Pabst’s disciplined technique—learned in some of Europe’s finest kitchens—is matched to the West Coast’s ... more >> Yoshihiro TaboYoshihiro Tabo was born in Tsruga, Fuki Prefecture, hard by the Sea of Japan. He grew up near the docks, and began his strict six-year training and apprenticeship ... more >>Related Books West A Good CatchNews & Events for Blue Water Cafe Seafood Cookbook
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