A Boat, A Whale, & A Walrus

A Boat, A Whale, & A Walrus

Menus and Stories

Book - 2014
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One of the country's 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#65533;, 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 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.
Publisher: Seattle, WA : Sasquatch Books, [2014]
Copyright Date: ©2014
ISBN: 9781570619267
1570619263
Branch Call Number: 641.5979 ERICKSO
Characteristics: ix, 305 pages : illustrations (some color) ; 28 cm
Alternative Title: Boat, a whale, and a walrus

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tikirose
Jul 26, 2016

Cookbook written by local chef and restaurant owner, Renee Erickson. The food is tailored to our Pacific Northwest climate and local food availability. There's a section on pickling that begins on pg. 207 that includes: lemons, turnips, fennel, beets, and more. I think I'll have an early-fall pickling party. Yum!

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Fishpantspeacock
Jul 24, 2016

Great cookbook. Beautiful pictures and some really interesting recipes

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