A Boat, a Whale & a Walrus PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download A Boat, a Whale & a Walrus PDF full book. Access full book title A Boat, a Whale & a Walrus by Renee Erickson. Download full books in PDF and EPUB format.
Author: Renee Erickson
Publisher: Sasquatch Books
ISBN: 1570619263
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
"Erickson's book has an Ina Garten-like blend of effortlessness and luxuriousness that makes you believe that king salmon with walnut tarator will practically cook itself. But then, with her forgiving guidelines and clear descriptions...it basically does." —Bon Appétit One of the country's most acclaimed chefs, James Beard Award Winner Renee Erickson is a chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Kitchen, The Walrus and the Carpenter, and Bateau, among others. This iconic cookbook is her love letter to the fresh seasonal food that defines the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, it's filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond. "...the book's focus on simple, sourceable ingredients makes the array of mouth-watering menus approachable, whether you're in Erickson's Portage Bay backyard or in the land-locked Midwest." —Saveur
Author: Renee Erickson
Publisher: Sasquatch Books
ISBN: 1570619271
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
Simple but elegant seafood recipes from acclaimed James Beard nominated chef and beloved Seattle restaurateur Renee Erickson One of the country's most acclaimed chefs, Renee Erickson is a James Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond. This eBook edition includes complete navigation of recipes and ingredients with hyperlinks throughout the book in the Table of Contents, the menus, and the index.
Author: Emma Teal Laukitis
Publisher: Sasquatch Books
ISBN: 1632172267
Category : Cooking
Languages : en
Pages : 210
Get Book Here
Book Description
Introducing Alaska’s answer to the Pioneer Woman: Two sisters share their remarkable life story as fisherwomen of the Aleutian Islands—plus 50 sustainable seafood recipes that honor the beauty of wild foods. Share in the remarkable and wild lives of Emma Teal Laukitis and Claire Neaton, the Salmon Sisters, who grew up on a homestead in the Aleutians where the family ran a commercial fishing boat in the Alaskan sea. Their book reveals through stories, recipes, and photography this outward-bound lifestyle of natural bounty, the honest work on a boat's deck, and the wholesome food that comes from local waters and land. Here are creative and simple ways to enjoy wild salmon, halibut, and spot prawns, as well as simple crafts and ideas for exploring the natural world. The sisters are committed to sustaining and celebrating the seafaring community in Alaska, and their business of selling products related to and from the ocean donates a can of wild-caught fish to local food banks for each item purchased. “To flip through the pages of Emma Teal Laukities’s and Claire Neaton’s new cookbook . . . is to be whisked away on an adventure in the country’s northernmost state.” —Martha Stewart
Author: Bathsheba Demuth
Publisher: W. W. Norton & Company
ISBN: 0393635171
Category : History
Languages : en
Pages : 351
Get Book Here
Book Description
Winner of the 2021 AHA John H. Dunning Prize Longlisted for the 2020 Cundill History Prize Named a Best Book of the Year by Nature, NPR, Library Journal, and Kirkus Reviews "A monument to a people and their land… an allegory of the world we have created." —Sven Beckert, author of Pulitzer Prize finalist Empire of Cotton: A Global History Floating Coast is the first-ever comprehensive history of Beringia, the Arctic land and waters stretching from Russia to Canada. The unforgiving territories along the Bering Strait had long been home to humans—the Inupiat and Yupik in Alaska, and the Yupik and Chukchi in Russia—before American and European colonization. Rapidly, these frigid lands and waters became the site of an ongoing experiment: How, under conditions of extreme scarcity, would modern ideologies of capitalism and communism control and manage the resources they craved? Drawing on her own experience living with and interviewing indigenous people in the region, Bathsheba Demuth presents a profound tale of the dynamic changes and unforeseen consequences that human ambition has brought (and will continue to bring) to a finite planet.
Author: Jody Williams
Publisher: Hachette UK
ISBN: 1455525510
Category : Cooking
Languages : en
Pages : 513
Get Book Here
Book Description
The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. Buvette will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.
Author: William L. Iggiagruk Hensley
Publisher: Macmillan
ISBN: 9780374154844
Category : Biography & Autobiography
Languages : en
Pages : 290
Get Book Here
Book Description
Documents the author's traditional childhood north of the Arctic Circle, his education in the continental U.S., and his lobbying efforts that convinced the government to allocate resources to Alaska's natives in compensation for incursions on their way of life.
Author: Hadoram Shirihai
Publisher:
ISBN:
Category : Nature
Languages : en
Pages : 388
Get Book Here
Book Description
Presents full-color photographs and illustrations of a wide variety of whales, dolphins, and other marine mammals around the world; and contains information on their habitats, physical characteristics, and behaviors.
Author: Alain Passard
Publisher: Frances Lincoln
ISBN: 9780711235410
Category : Cooking (Vegetables)
Languages : en
Pages : 0
Get Book Here
Book Description
Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L'Arp?ge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arp?ge is widely acknowledged as one of the world's great restaurants, while its visionary owner has inspired a new generation of chefs. Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavours created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.
Author: Chris Judge
Publisher:
ISBN: 9781849394017
Category : Adventure stories
Languages : en
Pages : 0
Get Book Here
Book Description
When a famous explorer goes missing in the North Pole, his son, Tom, decides he must find him. And so a daring adventure begins across the treacherous icy terrain of the North Pole. Will Tom be able overcome the many challenges ahead and find his father?
Author: Renee Erickson
Publisher: Sasquatch Books
ISBN: 1570619263
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
"Erickson's book has an Ina Garten-like blend of effortlessness and luxuriousness that makes you believe that king salmon with walnut tarator will practically cook itself. But then, with her forgiving guidelines and clear descriptions...it basically does." —Bon Appétit One of the country's most acclaimed chefs, James Beard Award Winner Renee Erickson is a chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Kitchen, The Walrus and the Carpenter, and Bateau, among others. This iconic cookbook is her love letter to the fresh seasonal food that defines the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, it's filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond. "...the book's focus on simple, sourceable ingredients makes the array of mouth-watering menus approachable, whether you're in Erickson's Portage Bay backyard or in the land-locked Midwest." —Saveur
Author: Igor Krupnik
Publisher: University of Alaska Press
ISBN: 1602232172
Category : Social Science
Languages : en
Pages : 425
Get Book Here
Book Description
The Siberian Yupik people have endured centuries of change and repression, starting with the Russian Cossacks in 1648 and extending into recent years. The twentieth century brought especially formidable challenges, including forced relocation by Russian authorities and a Cold War “ice curtain” that cut off the Yupik people on the mainland region of Chukotka from those on St. Lawrence Island. Yet throughout all this, the Yupik have managed to maintain their culture and identity. Igor Krupnik and Michael Chlenov spent more than thirty years studying this resilience through original fieldwork. In Yupik Transitions, they present a compelling portrait of a tenacious people and place in transition—an essential portrait as the fast pace of the newest century threatens to erase their way of life forever.
