A Boat, a Whale, & a Walrus (Renee Erickson)

A Boat, a Whale, & a Walrus (Renee Erickson)Staff Pick: I had the honor of working for Renee for a handful of years, and her debut cookbook masterfully shares the ethos of her Seattle restaurant success: meals that feel celebratory and comforting all at once. European with Pacific Northwest ingredients. The book is laid out like menus for different seasonal occasions, but really can be cooked however youd like! Carter One of the country's most acclaimed chefs, James Beard Award Winner Renee

Staff Pick: I had the honor of working for Renee for a handful of years, and her debut cookbook masterfully shares the ethos of her Seattle restaurant success: meals that feel celebratory and comforting all at once. European with Pacific Northwest ingredients. The book is laid out like menus for different seasonal occasions, but really can be cooked however you’d like! - Carter

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.