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 Appétit
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
