Halibut: The Cookbook - Book

Halibut: The Cookbook is edited by Karen Barnaby, executive chef at The Fish House in Vancouver, British Columbia, and a Vancouver Sun columnist. She has won a Cuisine Canada award, two Gourmand Cookbook awards and the British Columbia Restaurant Hall of Fame Back of the House award. Of the 120 recipes, 40 are new ones from Barnaby, alongside traditional favorites.

Organized by meal course, the book also surveys the culinary and natural history of halibut, explains how to choose the freshest fish, and covers marinades, curing and cooking methods. Sample dishes include Riesling-braised halibut with tarragon and chives and baked halibut with a tapenade crust and caponata. Whitecap Books is the publisher.