C Food
By Robert Clark and Harry Kambolis
Published by Whitecap Books 2009, hardcover, $40; 165 pages

This starkly beautiful book hides a number of elegant yet accessible recipes, rare for something coming from a top-rated chef of a top-rated Vancouver seafood restaurant.

It’s C’s style to challenge, surprise and even put off, something the book does in spades. When I first began leafing through it, I thought the photos were strange, not like the yummy pictures you’ll see in many other books. They are artfully lit, mysteriously arranged, and it’s sometimes difficult to separate what is food and what is prop. (more…)