From the restaurant the Globe and Mail calls “the most original and exciting fish and seafood restaurant this country has ever seen,” comes a highly anticipated cookbook by owner Harry Kambolis and executive chef Robert Clark.

C Food brings the bold avant garde concepts of C Restaurant to the printed page in a stunning book full of images and recipes that are guaranteed to inspire. The book challenged executive chef Robert Clark, owner Harry Kambolis and photographer Hamid Attie to see ingredients from a different perspective. The result is an artful cookbook that is equally perfect for any kitchen or coffee table.

The book also showcases C Restaurant’s commitment and passions, which go far beyond the aesthetics of the plate. From its inception, C has led the way in serving sustainably harvested seafood from local waters and using ingredients that are homegrown. Sustainability is at the forefront of every menu created and the restaurant prides itself on its ability to serve up ethical luxury.

Readers will be inspired to think beyond conventional recipes like: Bayne Sound Scallop with Coriander Grapefruit Jelly and Pacific Oven Roasted Halibut with Parmesan Tuile and Arugula Puree.

Limited editions of the book are available for purchase from C Restaurant (604-681-1164) and Barbara-Jo’s Books to Cooks (604-688-6755) beginning in late October. Other retailers like Chapter, Amazon will be releasing the book in late November.

C Food is already receiving international accolades with invitations to events like the International Festival of Culinary Photography held in Paris each year.

Robert Clark is a graduate of George Brown College’s culinary training school. After apprenticing with some of Canada’s finest chefs, including Jamie Kennedy, Marc Thuet and John Higgins, Robert helped to open the celebrated Star Anise Restaurant before being recruited to C Restaurant in 1997. He proudly promotes Vancouver as a world-class culinary destination by participating in events in international culinary hubs like New York, Hong Kong, San Francisco and Beijing. As a founding board member of the Chefs’ Table Society of B.C., Clark’s belief in the importance of supporting a sustainable food system is being realized with the support of his fellow members. He works tirelessly to create new initiatives that bring local farmers and fishermen closer to the table.

Harry Kambolis is the owner and proprietor of C Restaurant. He has led the restaurant to win Vancouver Magazine’s Seafood Restaurant of the Year award for ten years in a row, as well as garnering countless additional accolades. A passionate environmentalist, Harry is currently collaborating with Vancouver Aquarium’s Ocean Wise program and aims to make C Restaurant a flagship of sustainability.