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I still dream about the lemon curd Eton Mess that I had for dessert at the Whale Wins (which is, by the way, one of my favorite restaurant names ever). This cookbook is a delight, especially for those of us in the Pacific Northwest that have easy access to Erickson’s favored local ingredients. I have already made her pickles and plan to do a lot more cooking out of this book.
There is something bold and confident in the way the Renee Erickson writes about her passion.
The photographs have that same understated class and I think what particularly appealed to me was her acknowledging her staff,by dedicating a whole page with a write up about them.
Loved the book!
seasonal menu offered with a lot of spice and flavor i am unfamiliar with, even though the pacific northwest is my home.
i enjoy changing my diet with the seasons, i find celebrates the year. the author breaks the book down into seasonal menus, inspired by whatever is being harvested.
book has shopping and preparation tips. so far i have only perfected kale sautéed and kale chips, but i look forward to some preserving and seafood feasts shortly.
inspiring ideas re flavors.