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Reviews of “Blue Water Cafe Seafood Cookbook”

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Blue Water Cafe Seafood Cookbook

Blue Water Cafe Seafood Cookbook

February 2010

“…featuring over 80 recipes and more than 120 photographs. If you love food porn and seafood, this book is a no-brainer. The multi-award winning restaurant is known for its contemporary take on seafood celebrating East/West influences. The recipes in the book, such as spot prawns with samphire miso yuzu sauce or trout and chanterelle mushrooms, reflect that.”

Foodnetwork.ca, Feb 24, 2010
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Blue Water Cafe Seafood Cookbook

Blue Water Cafe Seafood Cookbook

December 2009

“A handsome coffee table-worthy book, featuring ingredient lists that are not too long and recipes that can be followed by anyone with basic cooking skills. John Sherlock's amazing photographs make you feel you're looking at the dishes themselves rather than pictures of them. And Pabst, who has been executive chef at the Blue Water Café + Raw Bar in Vancouver's Yaletown since 2003, includes a valuable chapter called Unsung Heroes - recipes to prepare underused abundant and sustainable species of fish and seafood. Wine pairings are included.”

Montreal Gazette, Dec 4, 2009
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Blue Water Cafe Seafood Cookbook

Blue Water Cafe Seafood Cookbook

November 2009

“Seafood lovers, rejoice! Award-winning chefs at Blue Water Cafe in Vancouver took out their freshest fish and their sharpest knives to bring us what is lovingly described as a ‘celebration of seafood representing both East and West’ that marries the French-inspired talent of executive chef Frank Pabst with the Japanese traditions of raw-bar chef Yoshihiro Tabo.”

Ottawa Citizen, Nov 19, 2009
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Blue Water Cafe Seafood Cookbook

Blue Water Cafe Seafood Cookbook

May 2009

"Frank has now created the beautiful Blue Water Cafe Seafood Cookbook, a collection of recipes for both traditional and unusual sea food creations."

HELLO Magazine, May 25, 2009
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Blue Water Cafe Seafood Cookbook

Blue Water Cafe Seafood Cookbook

May 2009

"This well organized and beautifully crafted book (photography by John Sherlock) is a fitting salute to one of the country's finest seafood restaurants. More than that, it underscores and brings to the fore the quiet diligence and determination of the man who has shaped its kitchen since 2003--all the while shining a spotlight on the need to source and serve only sustainable species and make the sometimes unfamiliar more appealing through his unique streak of culinary creativity."

Vancouver Courier, May 15, 2009
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