₡25.800
A Boat, a Whale & a Walrus: Menus and Stories
Renee Erickson
A Boat, a Whale & a Walrus: Menus and Stories
A Boat, a Whale & a Walrus: Menus and Stories
Renee Erickson
Descripción
"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
--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
Detalles
| Formato | Tapa dura |
| Número de Páginas | 320 |
| Lenguaje | Inglés |
| Editorial | Sasquatch Books |
| Fecha de Publicación | 2014-09-30 |
| Dimensiones | 10.6" x 7.1" x 1.2" pulgadas |
| Letra Grande | No |
| Con Ilustraciones | No |
| Temas | Noroeste del Pacífico, Seattle-Bellevue-Everett, Wa, Washington, Oeste de EE.UU. |
| Premios | IACP Crystal Whisk Award 2015 (Finalist), Pacific Northwest Booksellers Association Award 2015 (Winner) |
Acerca del Autor
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.
Garantía & Otros
| Garantía: | 30 dias por defectos de fabrica |
| Peso: | 1.134 kg |
| SKU: | 9781570619267 |
| Publicado en Unimart.com: | 08/10/24 |
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