Douglas & McIntyre
Blue Water Cafe Seafood Cookbook

Book details:

May 2009
ISBN 978-1-77162-108-3
10 1/4" x 8 3/4"
208 pages
120 colour photographs
Cooking / Food and Wine
$45.00 CAD


Douglas & McIntyre

Co-published with Toptable Restaurants & Bars Group

Blue Water Cafe Seafood Cookbook

Fine dining meets sustainability in this sumptuous seafood cookbook from one of the finest restaurants in the Pacific Northwest.

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 Author

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One 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 ...

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News & Events for Blue Water Cafe Seafood Cookbook

  • Blue Water Cafe Wins Best Fish and Seafood Book at Gourmand Cookbook Awards Read more >>
  • Unsung Heroes Come to the Fore at Blue Water Cafe Read more >>