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A Boat, a Whale & a Walrus: Menus and Stories (Hardcover)
This cookbook has themed menus (inspiring us to pick one to test on friends, or show off). But, the straight-forward seasonal dishes may be a bigger draw. Appealing to locavores, serious amateur cooks, and their lucky guests. (Raissa)— From A Boat, a Whale, and a Walrus
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 , 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.
About the Author
RENEE ERICKSON is the chef-owner of Seattle's Boat Street Café 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.
I am one of many—legions, even!—who’ve been inspired by Renee Erickson and her restaurants, and this book is Renee, through and through. Her cooking is like no one else’s: thoughtful but seemingly effortless, evocative of France but firmly rooted in the Northwest, from Mussels in Cider with crème fraîche to Messy Spot Prawns with piment d’Espelette. Even those lucky enough to eat in her restaurants can learn a thing or two (or ten) about food from this smart, opinionated beauty of a cookbook. I’m in love.
—Molly Wizenberg, author of Delancey and A Homemade Life
Renee Erickson cooks like a woman, with generosity, sensuality, and style. In this charming book she shares everything—stunning images, wonderful stories, a passionate philosophy, and her recipes to cook and live by.
— Christopher Hirsheimer and Melissa Hamilton, owners of The Canal House
Renee Erickson tells an incredibly personal story about the PNW and writes with love and respect of the ingredients of our region. There are engaging stories about cool people intertwined cleverly with recipes and full menu suggestions. I especially like the sections on seasonal ingredients and ideas on their best uses. This book is destined to become a great complement to Renee’s already great restaurants.
—Vitaly Paley, chef/owner of Paley’s Place, Imperial, Portland Penny Diner, and author of Paley’s Place Cookbook
Renee’s heartfelt menus inspire me to gather my dearest friends, uncork some bottles of wine, break out the copper pots and experience the casual graciousness of her table in my own home, no matter the season.
—Cathy Whims, chef/owner of Nostrana
Just like Renee herself, this book is perky, colorful, energetic, and full of fun. And they both make you smile! I love the fact that she pickles everything, would wear smoke as a perfume (so would I!) and feels that, when it comes to cooking, there is a very thin line between properly cooked and burned! The books makes me want to visit all of her restaurants all over again, and rush into the kitchen to make her vibrant Celery Root and Celery Leaf Salad, the well-spiced pork Crépinettes, and of course her famed Chicken Liver Pâté.
—Patricia Wells, author and cooking school teacher
Every so often a cookbook comes along that looks good, is written with style, and more important, you find yourself cooking from it and looking for ideas from it all the time. Renee’s ideas inspire hunger and they work. I can already predict that I’ll wear out my first copy.
—Kermit Lynch, wine importer, and author of Adventures on the Wine Route