A Boat, A Whale & A Walrus

A Boat, a Whale & a Walrus: Menus and Stories" is a celebrated cookbook by Seattle chef and restaurateur Renee Erickson. This work reflects Erickson's deep appreciation for the fresh, seasonal ingredients of the Pacific Northwest, particularly those sourced from the Puget Sound region. The book is organized into seasonal menus, each accompanied by personal anecdotes and insights into Erickson's culinary philosophy. Notable recipes include Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Critics have praised the book for its blend of simplicity and elegance, with Bon Appétit highlighting its "Ina Garten-like blend of effortlessness and luxuriousness.