A boat, a whale & a walrus: menus and stories - renee erickson

One of the countrys most acclaimed chefs, 2016 James Beard Award Winner Renee Erickson is a chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Caf , The Walrus and the Carpenter, and Bateau.

This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest.

Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renees Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party.

Home cooks will cherish Ericksons simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake.

Renee Ericksons food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.

Ericksons book has an Ina Garten-like blend of effortlessness and luxuriousness that makes you believe that king salmon with walnut tarator will practically cook itself.

But then, with her forgiving guidelines and clear descriptions.

it basically does.

--Bon App�tit One of the countrys most acclaimed chefs, James Beard Award Winner Renee Erickson is a chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Kitchen, The Walrus and the Carpenter, and Bateau, among others.

This iconic cookbook is her love letter to the fresh seasonal food that defines the Pacific Northwest.

Defined by the bounty of the Puget Sound region, as well as by French cuisine, its filled with seasonal, personal menus like Renees Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party.

Home cooks will cherish Ericksons simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake.

Renee Ericksons food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.

the books focus on simple, sourceable ingredients makes the array of mouth-watering menus approachable, whether youre in Ericksons Portage Bay backyard or in the land-locked Midwest.

--Saveur Ericksons book has an Ina Garten-like blend of effortlessness and luxuriousness that makes you believe that king salmon with walnut tarator will practically cook itself.

But then, with her forgiving guidelines and clear descriptions.

it basically does.

--Bon App&.