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A Boat, a Whale & a Walrus : Menus and Stories
by Renee Erickson and Jess Thomson and Jim Henkens




Overview -
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 tit

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

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More About A Boat, a Whale & a Walrus by Renee Erickson; Jess Thomson; Jim Henkens

 
 
 

Overview

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 tit

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

 

Details

  • ISBN-13: 9781570619267
  • ISBN-10: 1570619263
  • Publisher: Sasquatch Books
  • Publish Date: September 2014
  • Page Count: 320
  • Dimensions: 10.6 x 7.1 x 1.2 inches
  • Shipping Weight: 2.5 pounds


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