Blue Water Cafe Seafood

Blue Water Cafe Seafood

Book - 2008
Rate this:
Headed by noted executive chef Frank Pabst, Blue Water Cafe is dedicated to exploring the best that the Pacific Ocean and the rivers and lakes of the Pacific Northwest have to offer. Complementing Pabst's French-inspired approach is chef Yoshihiro Tabo, who heads the restaurant's Raw Bar. This beautifully illustrated cookbook highlights the best of Blue Water Cafe's recipes. Each dish is based on the concepts of regional, seasonal, and sustainable, and each can be easily prepared with simple methods that let the fresh ingredients shine. The book is divided into four sections and covers West Coast favorites such as salmon and sablefish, shellfish (including spot prawns and scallops), "unsung heroes" like octopus and sea urchins, and the Raw Bar's dazzling dishes. Individual recipes include Trout with Chanterelle Mushrooms, Periwinkles with Stinging Nettle Purée, and Potato Chips and Big Eye Tuna Tataki. With 120 full-color photographs, Blue Water Cafe is also a visual celebration of the beauty and bounty of West Coast waters.
Publisher: Vancouver ; Toronto : Douglas & McIntyre, c2008.
ISBN: 9781553653684
Branch Call Number: 641. 692 PAB
Characteristics: 201 p. : col. ill., col. ports.

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age Suitability

Add Age Suitability

There are no age suitabilities for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Recommendations

Subject Headings

  Loading...

Find it at CPL

  Loading...
[]
[]
To Top