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 Cafe's 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 Bar's dazzling dishes. Individual recipes include Trout with Chanterelle Mushrooms, Periwinkles with Stinging Nettle Puree, 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.