The punning title of this cookbook comes from the C Restaurant in Vancouver, known as one of the best "seafood" places in North America. Chef Robert Clark has dedicated his culinary passions to fish in all its manifestations, but he doesn't neglect meat and vegetables--and his desserts are famous. Both classic (Pork and Shrimp Dumplings) and innovative (Bayne Sound Scallop with Coriander Grapefruit Jelly), the recipes here are delicious, clearly presented, and accompanied by stunning photographs.
- Genre: Cooking + Food + Wine
- Subgenre: Specific Ingredients / Seafood
- Publisher: Whitecap Books Ltd
- Pages: 165
- Language: English
- Format: hardcover
- Release Date: October 15, 2009
- Date Published: October 15, 2009
- Author: Robert Clark, Harry Kambolis