Sea and Smoke: Flavors from the Untamed Pacific Northwest
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
Description
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.
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.
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More Details
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
10/27/2015
Language:
English
ISBN:
9780762453115
ASIN:
B012271RNM
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Citations
APA Citation (style guide)
Blaine Wetzel. (2015). Sea and Smoke: Flavors from the Untamed Pacific Northwest. Running Press.
Chicago / Turabian - Author Date Citation (style guide)Blaine Wetzel. 2015. Sea and Smoke: Flavors From the Untamed Pacific Northwest. Running Press.
Chicago / Turabian - Humanities Citation (style guide)Blaine Wetzel, Sea and Smoke: Flavors From the Untamed Pacific Northwest. Running Press, 2015.
MLA Citation (style guide)Blaine Wetzel. Sea and Smoke: Flavors From the Untamed Pacific Northwest. Running Press, 2015.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
| Library | Owned | Available |
|---|---|---|
| Shared Digital Collection | 2 | 2 |
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Grouped Work ID:
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Needs Update?:
No
Date Added:
Jun 12, 2018 18:26:44
Date Updated:
Dec 06, 2020 02:47:05
Last Metadata Check:
Apr 14, 2024 10:08:04
Last Metadata Change:
Feb 04, 2024 10:09:43
Last Availability Check:
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Last Availability Change:
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Last Grouped Work Modification Time:
Apr 20, 2024 02:11:00
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- 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. - reviews
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February 15, 2016
Printed on heavy stock with full- or double-page color photographs by Charity Burggraaf, Wetzel's first book is a work of art. Wetzel is the owner and chef of the Willows on Lummi Island, off the coast near Bellingham, WA, and Ray is a proponent of progressive cuisine in which a variety of techniques and ingredients are employed. Recipes for dishes such as porridge of lovage stems, halibut skins wrapped around clams and rolled in seaweed, and flaxseed caramels utilize ingredients found on or around the island (e.g., dandelion plants, mussels, verbena leaves, wild geranium flowers, and legs from a freshly killed deer). The book is organized not by course or type of food but more by method and principle--sections include Into the Kitchen, the Handoff, Caught, First Harvest, Gold Mine, the Perfect Smoke, and Last Call. The detailed index will help the cook find a particular recipe and the section "How To Use this Book" will aid in navigating it. VERDICT The recipes are clearly written, and the adventurous home cook with access to a broad array of ingredients will delight in replicating dishes served at the Willows. For fans of such high-end regional cookbooks as Magnus Nilsson's Faviken and Sean Brock's Heritage.--Christine E. Bulson, emeritus, Milne Lib., SUNY Oneonta
Copyright 2016 Library Journal, LLC Used with permission.
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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... - sortTitle
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