A Boat, a Whale & a Walrus

"I am one of many--legions, even!--who've been inspired by Renee Erickson and her restaurants, and this book is Renee, through and through. Her cooking is like no one else's: thoughtful but seemingly effortless, evocative of France but firmly rooted in the Northwest, from Mussels in Cider with crème fraîche to Messy Spot Prawns with piment d'Espelette. Even those lucky enough to eat in her restaurants can learn a thing or two (or ten) about food from this smart, opinionated beauty of a cookbook. I'm in love." -Molly Wizenberg, author of Delancey and A Homemade Life

" Renee's heartfelt menus inspire me to gather my dearest friends, uncork some bottles of wine, break out the copper pots and experience the casual graciousness of her table in my own home, no matter the season."
-Cathy Whims, Chef owner of Nostrana, and Oven & Shaker

"Renee Erickson cooks like a woman, with generosity, sensuality, and style. In this charming book she shares everything--stunning images, wonderful stories, a passionate philosophy, and her recipes to cook and live by."
-The Canal House, Christopher Hirsheimer and Melissa Hamilton

"Renee Erickson tells an incredibly personal story about the PNW and writes with love and respect of the ingredients of our region. There are engaging stories about cool people intertwined cleverly with recipes and full menu suggestions. I especially like the sections on seasonal ingredients and ideas on their best uses. This book is destined to become a great complement to Renee's already great restaurants." -Vitaly Paley, Chef owner of Paley's Place, Imperial, Portland Penny Diner, and author of Paley's Place Cookbook

"Just like Renee herself, this book is perky, colorful, energetic, and full of fun. And they both make you smile! I love the fact that she pickles everything, would wear smoke as a perfume (so would I !) and feels that, when it comes to cooking, there is a very thin line between properly cooked and burned! The books makes me want to visit all of her restaurants all over again, and rush into the kitchen to make her vibrant celery root and celery leaf salad, the well-spiced pork crépinettes, and of course her famed chicken liver pâté." -Patricia Wells, author and cooking school teacher

"I am one of many--legions, even!--who've been inspired by Renee Erickson and her restaurants, and this book is Renee, through and through. Her cooking is like no one else's: thoughtful but seemingly effortless, evocative of France but firmly rooted in the Northwest, from Mussels in Cider with crème fraîche to Messy Spot Prawns with piment d'Espelette. Even those lucky enough to eat in her restaurants can learn a thing or two (or ten) about food from this smart, opinionated beauty of a cookbook. I'm in love." -Molly Wizenberg, author of Delancey and A Homemade Life

" Renee's heartfelt menus inspire me to gather my dearest friends, uncork some bottles of wine, break out the copper pots and experience the casual graciousness of her table in my own home, no matter the season."
-Cathy Whims, Chef owner of Nostrana, and Oven & Shaker

"Renee Erickson cooks like a woman, with generosity, sensuality, and style. In this charming book she shares everything--stunning images, wonderful stories, a passionate philosophy, and her recipes to cook and live by."
-The Canal House, Christopher Hirsheimer and Melissa Hamilton

"Renee Erickson tells an incredibly personal story about the PNW and writes with love and respect of the ingredients of our region. There are engaging stories about cool people intertwined cleverly with recipes and full menu suggestions. I especially like the sections on seasonal ingredients and ideas on their best uses. This book is destined to become a great complement to Renee's already great restaurants." -Vitaly Paley, Chef owner of Paley's Place, Imperial, Portland Penny Diner, and author of Paley's Place Cookbook

"Just like Renee herself, this book is perky, colorful, energetic, and full of fun. And they both make you smile! I love the fact that she pickles everything, would wear smoke as a perfume (so would I !) and feels that, when it comes to cooking, there is a very thin line between properly cooked and burned! The books makes me want to visit all of her restaurants all over again, and rush into the kitchen to make her vibrant celery root and celery leaf salad, the well-spiced pork crépinettes, and of course her famed chicken liver pâté." -Patricia Wells, author and cooking school teacher