A Boat, a Whale & a Walrus: Menus and Stories
Acclaimed Seattle chef Renee Erickson shares stories and recipes that draw from French cuisine and the Pacific Northwest's style and bounty. Plan a crab feast, make the most of wild foraged ingredients, and throw a pickling party using fresh, seasonal ingredients. Beautifully bound, with gorgeous color photography, compelling stories, and delicious recipes, this book is a perfect addition to your kitchen's bookshelf or your coffeetable.
(This book may contain a small, black sharpie mark on the bottom edge, so that it can't be returned to a different wholesaler.)
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