Blue Water Cafe
Seafood
Pabst, Frank
Tabo, Yoshihiro (CON)
Vescovi, Andrea (CON)
Tobler, Jim
Sherlock, John (PHT)
Hardcover
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BOOK SYNOPSIS
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 Cafes 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 Bars 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.
FOR RELATED BOOKS
Cooking Books :: Specific Ingredients Books :: Seafood Books
MORE BOOK INFO
ISBN: 1553653688
ISBN(13-digit): 9781553653684
Dewey Decimal: 641.6/92
Library of Congress: oc2009004658
Book Publisher: Pgw
Language: ENG
No. of Pages: 201
Paper Weight (lb): 41.00 oz
