Drawing from the canon of excellence that elevated Blue Water Cafe to one of the finest restaurants in the Pacific Northwest, this elegant yet easily approachable cookbook sings of the sea.

Executive chef Frank Pabst draws on the freshest fish and an East meets West style that allows the seafood to shine.

Included are more than eighty easy-to-follow recipes, 120 full-colour photographs by John Sherlock, and companion text, illustrating the essence of the place, the restaurant’s philosophy on sustainable seafood practices, and the talented team that has built the restaurant’s international reputation.

“Blue Water Cafe represents the best in Canadian seafood cooking, handily combining Asian and French culinary traditions. This local cookbook makes for a commendably accessible guide to how they do it–and how you can do it, too.”

Jacob Richler, Maclean’s

Best Fish & Seafood Cuisine Cookbook

Cordon d'Or - Gold Ribbon, International Culinary Academy Awards, 2010

Best Seafood & Fish Book in Canada

Gourmand World Cookbook Awards, 2009

Available for purchase at Blue Water Cafe or at fine booksellers.