Seattle-chef (and dear friend) Renee Erickson loves good food and good people, and her cookbook is a sophisticated yet down to earth celebration of the Pacific Northwest, featuring French-inspired preparations alongside a catch-it-and-cook-it ethic.
The book includes recipes, stories, menu ideas, sourcing tips, info on local and seasonal ingredients, and profiles of NW people and places, including a section on Hama Hama.
"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."
-Julia Kramer, Bon Appetit Magazine Associate Restaurant Editor
Bonus: give this book along with a couple dozen blue pools and an oyster knife, or with a bag of manila clams (there's an amazing recipe for manila clams in the book).
We'll ship this out via FedEx ground (typically takes 3 to 4 days) unless you're adding it to a box of oysters (or something perishable), and in that case it'll travel in the box. Please read our order guidelines for info on returns and exchanges.