A boat, a whale, and a walrus : menus and stories

Format:

Book

Title:

A boat, a whale, and a walrus : menus and stories

Author:

Erickson, Renee author

ISBN:

9781570619267

Publication:

Seattle : Sasquatch Books, [2014]

Physical Description:

ix, 305 pages : illustrations (chiefly color) ; 28 cm

Contents:

Winter -- Wintry brunch -- A holiday supper -- New Year's Eve party -- Spring -- Wild foods dinner -- Lummi Island spot prawn dinner -- Sundays at home -- Summer -- Fourth of July crab feast -- Lamb and Rosé dinner -- My birthday -- Fall -- Early fall put-up party -- Normandy dinner -- Wood oven dinner.

Summary:

One of Canada's most acclaimed chefs, Renee Erickson is a James-Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Cafe, The Walrus and the Carpenter, and Barnacle. 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.

Subject(s):

Cooking, American -- Pacific Northwest style.

Genre:

Added Author:

Mitchell, Jeffry, 1958-

Holds:

Available:*

Library	Call Number	Status
Searching... Salem Main Library	641.59795 Erickson 2014	Searching... Unknown

Bound With These Titles

On Order

Summary

"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 Appetit

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 Notes

RENEE ERICKSON is the chef-owner of Seattle's Boat Street Cafe and Boat Street Pickles, and co-owns The Walrus and the Carpenter, The Whale Wins, and the Narwhal Oyster Truck.

JESS THOMSON is a Seattle-based freelance writer and cookbook author who has written for Sunset , Cooking Light , Edible Seattle , and Seattle Met magazines.

Reviews (1)

Library Journal Review

Erickson owns Seattle restaurants Boat Street Cafe, the Walrus and the Carpenter, the Whale Wins, and Barnacle. For gourmets who appreciate the details of a beautiful restaurant cookbook, her debut (coauthored with food writer Thomson) offers plenty to savor-moody photographs of outdoor outings, elegantly laid tables, and proud food producers; eloquent reflections on earthy wines and vegetal escargots; and seasonal menus (e.g., Wintry Brunch, Fourth of July Crab Feast) seemingly ordered for maximum emotional impact. Though delicious to imagine, each of Erickson's 12 menus is challenging, expensive, and time-consuming to prepare. There are plenty of individual recipes, however, that offer an accessible entry point for admirers and intrigued novices. VERDICT If a trip to Seattle isn't possible, this book provides the next best way to enjoy Erickson's beautiful seafood. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.