Additional information
by Renee Erickson (Author), Jess Thomson (Author), Jim Henkens (Photographer)
"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
--Saveur
Author Biography
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.
Number of Pages: 320
Dimensions: 1.2 x 10.6 x 7.1 IN
Publication Date: September 30, 2014
Award: IACP Crystal Whisk Award (2015)
Award: Pacific Northwest Booksellers Association Award (2015)
