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 Purée
•    Oven-Roasted Pacific Halibut with Parmesan Tuile and Arugula Purée
•    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