Mouth-watering menus, with recipes ranging from very simple to more complex. Includes beautiful photography, illustrations and design. Renee Erickson's casual style and appreciation of simple beauty will inspire readers and eaters.
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.
"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."
—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
"...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
"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
"Just like Renee herself, this book is perky, colorful, energetic,
and full of fun. And they both make you smile!"
—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
This is a book about feasting and unfussy, brilliant food that
you’ll want to make again and again.
—The Los Angeles Times
"If a trip to Seattle isn't possible, this book provides the next
best way to enjoy Erickson's beautiful seafood."
—Library Journal
"...if there is a better looking new cookbook out this fall, I
haven't seen it."
—Eater National
". . . While some restaurant cookbooks can feel overly cheffy,
inaccessible, or better suited to a coffee table than your
kitchen shelves, Erickson’s is all personality and warmth,
that combination of inspiring and accessible that we’re all looking
for in a cookbook."
—Food52
"The food in the book is at turns refined and humble, but is always
accessible. The ingredient lists are rarely very long, and
techniques are uncomplicated and thoroughly explained."
—Serious Eats
"A rare combination of beauty and practicality, allowing home cooks
to enter the Seattle restaurateur’s world and replicate her
super-popular signature dishes."
—The Seattle Times
"Seattle chef Renee Erickson offers a book of seasonal menus
(attention other cookbook authors: more menus, please) that
showcase the ingredients of the Pacific Northwest."
—Eater ("The 43 Most Anticipated Cookbooks of Fall 2014")
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