Download book Sea and Smoke : World-Class Dishes from an Untamed Island by Joe Ray EPUB, PDF, FB2
9780762453788 English 0762453788 2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST Sea and Smoke is as much a culinary adventure as it is a serious restaurant book, chronicling the plucky ambition of a young chef who was determined to create a world-class dining destination on Lummi Island (pronounced like "yummy"). After working at Noma in Copenhagen, Chef Blaine Wetzel took the principles of hyperlocalism stateside to celebrate what was good and nearby and tasty, off the rugged coast of Seattle. The "sea" and "smoke" from the Pacific Ocean and the restaurant's own smokehouse, plus foraged ingredients and a local farm, yield a colorful playground of ingredients for the restaurant's nightly 20-course prix fixe. Recipes include Smoked Mussels, Herring Roe on Kelp with Charred Dandelions, Aged Venison Legs and Wild Lettuce with Seeded Bread, Warm Blueberries and An Ice Cream Made from Sweet Woodruff, and more, all of it mirroring the verdant, sea-salty,foggy surroundings of the coastal Pacific Northwest. If you can't hop the ferry or charter a plane to Lummi, this book is the next-best thing., 2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST"Sea and Smoke" Sea and Smoke is a travelogue chronicling the plucky ambition of a young chef determined to create 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, with fewer than 1,000 residents, as the perfect vehicle for his brand of hyperlocalism: a culinary celebration of what is good and nearby and flavorful. Now, a reservation at The Willows Inn is one of the most sought-after in the world.The smokehouse, the fishermen, and the farmer yield the ingredients for unforgettable meals at The Willows, reflecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant s rise to the top is told by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how it all comes together to make The Willows Inn one of the world s great destination restaurants.", 2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST"Sea and Smoke" is a travelogue chronicling the plucky ambition of a young chef determined to create a world class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beardwinning chef Blaine Wetzel saw Lummi Island, with fewer than 1,000 residents, as the perfect vehicle for his brand of hyperlocalism: a culinary celebration of what is good and nearby and flavorful. Now, a reservation at The Willows Inn is one of the most sought-after in the world.The smokehouse, the fishermen, and the farmer yield the ingredients for unforgettable meals at The Willows, reflecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant s rise to the top is told by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how it all comes together to make The Willows Inn one of the world s great destination restaurants.", Make Your Desserts Even Sweeter--With Salt If you've ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you've discovered the magic alchemy in mixing saltiness with sweetness. The recipes in "Sea Salt Sweet" take it up a notch, combining these two great tastes in ways you've never imagined. Award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts -- from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt -- to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, "Sea Salt Sweet" offers delectable "must-try" treats for the salty-sweet lover., Make Your Desserts Even Sweeter--With Salt! If you've ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you've discovered the magic alchemy in mixing saltiness with sweetness. The recipes in Sea Salt Sweet take it up a notch, combining these two great tastes in ways you've never imagined. Award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts -- from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt -- to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, Sea Salt Sweet offers delectable "must-try" treats for the salty-sweet lover., Sea and Smoke is as much a culinary adventure as it is a serious restaurant book, chronicling the plucky ambition of a young chef who was determined to create a world-class dining destination on Lummi Island (pronounced like "yummy"). After working at Noma in Copenhagen, Chef Blaine Wetzel took the principles of hyperlocalism stateside to celebrate what was good and nearby and tasty, off the rugged coast of Seattle. The "sea" and "smoke" from the Pacific Ocean and the restaurant's own smokehouse, plus foraged ingredients and a local farm, yield a colorful playground of ingredients for the restaurant's nightly 20-course prix fixe. Recipes include Smoked Mussels, Herring Roe on Kelp with Charred Dandelions, Aged Venison Legs and Wild Lettuce with Seeded Bread, Warm Blueberries and An Ice Cream Made from Sweet Woodruff, and more, all of it mirroring the verdant, sea-salty, foggy surroundings of the coastal Pacific Northwest. If you can't hop the ferry or charter a plane to Lummi, this book is the next-best thing.
9780762453788 English 0762453788 2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST Sea and Smoke is as much a culinary adventure as it is a serious restaurant book, chronicling the plucky ambition of a young chef who was determined to create a world-class dining destination on Lummi Island (pronounced like "yummy"). After working at Noma in Copenhagen, Chef Blaine Wetzel took the principles of hyperlocalism stateside to celebrate what was good and nearby and tasty, off the rugged coast of Seattle. The "sea" and "smoke" from the Pacific Ocean and the restaurant's own smokehouse, plus foraged ingredients and a local farm, yield a colorful playground of ingredients for the restaurant's nightly 20-course prix fixe. Recipes include Smoked Mussels, Herring Roe on Kelp with Charred Dandelions, Aged Venison Legs and Wild Lettuce with Seeded Bread, Warm Blueberries and An Ice Cream Made from Sweet Woodruff, and more, all of it mirroring the verdant, sea-salty,foggy surroundings of the coastal Pacific Northwest. If you can't hop the ferry or charter a plane to Lummi, this book is the next-best thing., 2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST"Sea and Smoke" Sea and Smoke is a travelogue chronicling the plucky ambition of a young chef determined to create 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, with fewer than 1,000 residents, as the perfect vehicle for his brand of hyperlocalism: a culinary celebration of what is good and nearby and flavorful. Now, a reservation at The Willows Inn is one of the most sought-after in the world.The smokehouse, the fishermen, and the farmer yield the ingredients for unforgettable meals at The Willows, reflecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant s rise to the top is told by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how it all comes together to make The Willows Inn one of the world s great destination restaurants.", 2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST"Sea and Smoke" is a travelogue chronicling the plucky ambition of a young chef determined to create a world class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beardwinning chef Blaine Wetzel saw Lummi Island, with fewer than 1,000 residents, as the perfect vehicle for his brand of hyperlocalism: a culinary celebration of what is good and nearby and flavorful. Now, a reservation at The Willows Inn is one of the most sought-after in the world.The smokehouse, the fishermen, and the farmer yield the ingredients for unforgettable meals at The Willows, reflecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant s rise to the top is told by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how it all comes together to make The Willows Inn one of the world s great destination restaurants.", Make Your Desserts Even Sweeter--With Salt If you've ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you've discovered the magic alchemy in mixing saltiness with sweetness. The recipes in "Sea Salt Sweet" take it up a notch, combining these two great tastes in ways you've never imagined. Award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts -- from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt -- to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, "Sea Salt Sweet" offers delectable "must-try" treats for the salty-sweet lover., Make Your Desserts Even Sweeter--With Salt! If you've ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you've discovered the magic alchemy in mixing saltiness with sweetness. The recipes in Sea Salt Sweet take it up a notch, combining these two great tastes in ways you've never imagined. Award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts -- from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt -- to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, Sea Salt Sweet offers delectable "must-try" treats for the salty-sweet lover., Sea and Smoke is as much a culinary adventure as it is a serious restaurant book, chronicling the plucky ambition of a young chef who was determined to create a world-class dining destination on Lummi Island (pronounced like "yummy"). After working at Noma in Copenhagen, Chef Blaine Wetzel took the principles of hyperlocalism stateside to celebrate what was good and nearby and tasty, off the rugged coast of Seattle. The "sea" and "smoke" from the Pacific Ocean and the restaurant's own smokehouse, plus foraged ingredients and a local farm, yield a colorful playground of ingredients for the restaurant's nightly 20-course prix fixe. Recipes include Smoked Mussels, Herring Roe on Kelp with Charred Dandelions, Aged Venison Legs and Wild Lettuce with Seeded Bread, Warm Blueberries and An Ice Cream Made from Sweet Woodruff, and more, all of it mirroring the verdant, sea-salty, foggy surroundings of the coastal Pacific Northwest. If you can't hop the ferry or charter a plane to Lummi, this book is the next-best thing.