“Erickson’s 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?it
One of the country’s 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, it’s filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson’s food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.
“…the book’s focus on simple, sourceable ingredients makes the array of mouth-watering menus approachable, whether you’re in Erickson’s Portage Bay backyard or in the land-locked Midwest.”–Saveur
Author: Renee Erickson, Jess Thomson
Binding Type: Hardcover
Publisher: Sasquatch Books
Published: 09/30/2014
Pages: 320
Weight: 2.5lbs
Size: 10.60h x 7.10w x 1.20d
ISBN: 9781570619267
Language: English
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