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C food

C food
C food
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35,40 €

Author: Robert Clark, Harry Kambolis
Hamid Attie (photographs)
Availability: 2 semanas
Language: Inglés
Format: Tapa dura, 176 pp, 28,5x28,5 cm
Publisher: Whitecap, 2009, 9781770500044
Features: Fotografías a color
Publisher review:
Creativity, sustainability, hospitality.
Remaining true to these three mandates has made C one of the most celebrated seafood restaurant in North America – a restaurant included in the book 1.000 places to see in the USA and Canada before you die. With its cutting-edge culinary vision and early commitment to using only sustainably sourced seafood, C has always offered an unrivaled dining experience. As oceans continue to suffer from overfishing, C continues to make a true environmental statement, with other restaurants now taking up the same eco-friendly practices.
In one of the boldest cookbooks to hit the shelves in years, Harry Kambolis and Robert Clark collaborated with photographer Hamid Attie to take astounding photographs of artfully rendered ingredients. These haunting, surreal images have been paired with some of Robert Clark’s most inspired and delicious creations.

Index:
- Foreword, Andrew Morrison.
- Introduction.
- Starters, soups and salads.
- Fish and seafood.
- White and red meat.
- Sweets.
- Basic recipes.

About the author:
Robert Clark is the executive chef of C Restaurant. His leadership has been the key to the restaurant’s success as a prime dinning destination in Vancouver, a restaurant that has won awards for its distinctive cuisine as well as raves from critics across the continent.
Harry Kambolis is the owner of C Restaurant. His commitment to supporting local and sustainable food and agriculture has set a new standard for dining both in Vancouver and across North America.

Book reviews:
“A temple of sustainable seafood”. Beppi Crosariol, The Globe and Mail.
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