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Sea and Smoke: Flavors From the Untamed Pacific Northwest
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Running Pr Book Pub
Publication date
October 27, 2015
Pages
267
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780762453788
ISBN-10
0762453788
Dimensions
1 by 9.50 by 10.50 in.
Weight
3.10 lbs.
Original list price
$40.00
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Benu | Atelier Crenn | Relae | Arzak Secrets | The Nomad Cookbook + The Nomad Cocktail Book | Manresa | Eleven Madison Park
Summaries and Reviews
Amazon.com description: Product Description:
2015 GOURMAND AWARDS NATIONAL WINNER: FISH
2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST
Part culinary adventure, part serious cookbook, Sea and Smoke chronicles the plucky ambition of a young chef to establish a world-class dining destination in an unlikely place.
A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, a rugged place with fewer than 1,000 residents off the coast of Seattle, as the ideal venue for his unique brand of hyperlocalism. Sea and Smoke is a culinary celebration of what is good, flavorful, and nearby, with recipes like Herring Roe on Kelp with Charred Dandelions and Smoked Mussels creating an intimate relationship between the food and landscape of the Pacific Northwest.
The smokehouse, the fisherman, and the farmer yield the ingredients for unforgettable meals at The Willows Inn, a reflection of Wetzel's commitment both to locally-sourced ingredients and the sights, smells, and tastes of the foggy, coastal environment of Lummi Island. Award-winning journalist Joe Ray tells the tale of the Inn's rise to stardom, documenting how all the pieces came together to make a reservation at Wetzel's remote restaurant one of the most sought-after in the world.
2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST
Part culinary adventure, part serious cookbook, Sea and Smoke chronicles the plucky ambition of a young chef to establish a world-class dining destination in an unlikely place.
A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, a rugged place with fewer than 1,000 residents off the coast of Seattle, as the ideal venue for his unique brand of hyperlocalism. Sea and Smoke is a culinary celebration of what is good, flavorful, and nearby, with recipes like Herring Roe on Kelp with Charred Dandelions and Smoked Mussels creating an intimate relationship between the food and landscape of the Pacific Northwest.
The smokehouse, the fisherman, and the farmer yield the ingredients for unforgettable meals at The Willows Inn, a reflection of Wetzel's commitment both to locally-sourced ingredients and the sights, smells, and tastes of the foggy, coastal environment of Lummi Island. Award-winning journalist Joe Ray tells the tale of the Inn's rise to stardom, documenting how all the pieces came together to make a reservation at Wetzel's remote restaurant one of the most sought-after in the world.
Editions
Hardcover
The price comparison is for this edition
from Running Pr Book Pub (October 27, 2015)
9780762453788 | details & prices | 267 pages | 9.50 × 10.50 × 1.00 in. | 3.10 lbs | List price $40.00
About: 2015 GOURMAND AWARDS NATIONAL WINNER: FISH2015 JAMES BEARD WINNER BEST CHEF: NORTHWESTPart culinary adventure, part serious cookbook, Sea and Smoke chronicles the plucky ambition of a young chef to establish a world-class dining destination in an unlikely place.
About: 2015 GOURMAND AWARDS NATIONAL WINNER: FISH2015 JAMES BEARD WINNER BEST CHEF: NORTHWESTPart culinary adventure, part serious cookbook, Sea and Smoke chronicles the plucky ambition of a young chef to establish a world-class dining destination in an unlikely place.
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