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 place 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

ROBERT CLARK’s most recent novel, Love Among the Ruins, received excellent reviews and is under option for film development. He is also the author of Mr. White’s Confessions, winner of the Edgar Award for Best Novel and the PNBA Award, and In the Deep Midwinter, his first, also highly acclaimed, novel. In addition to writing extensively on travel, food and wine, Clark is the author of River of the West and My Grandfather’s House, a finalist for the Los Angeles Times Book Award for biography. Clark, presently a Guggenheim fellow, teaches fiction and non-fiction writing at universities, conferences and workshops. He lives in Seattle with his wife and children.

Robert Clark's profile page

Harry Kambolis is the owner C Restaurant. He has won Vancouver magazine's Seafood Restaurant of the Year award.

Harry Kambolis' profile page