Full Details

Sea and Smoke
Flavors from the Untamed Pacific Northwest
By (author) Blaine Wetzel By (author) Joe Ray

Summary

2015 GOURMAND AWARDS NATIONAL WINNER: FISH
2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST

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.




about Blaine Wetzel and Joe Ray

  • Chef Blaine Wetzel has been cooking since age 14, including as chef-de-partie at Noma in Copenhagen. Chef Wetzel was listed by Food & Wine magazine as one of its Best New Chefs of 2012. He was a James Beard Award finalist in 2013, then won the James Beard Rising Star Chef of the Year award in 2014 and Best Chef of the Northwest in 2015. He lives on Lummi Island.
    Joe Ray has been writing and shooting food and travel stories around the world for more than fifteen years. His work has appeared in publications including The New York Times, The Wall Street Journal, WIRED Magazine, and The Guardian. He lives in Seattle.

reviews

"This book is written with passion and talent. It is outstanding. It will make a great gift."—-Edouard Cointreau, President of the Jury - Gourmand World Cookbook Awards

other editions

  • Hardcover | ISBN 9780762453788
    Pub date: 10/27/2015 | Price: 50.00 Canada/$40.00
    272 Pages
    COOKING / Individual Chefs & Restaurants *
    COOKING / Regional & Ethnic / American / Northwestern States
    COOKING / Methods / Professional
    COOKING / Specific Ingredients / Seafood

  • eBook | ISBN 9780762453115
    Pub date: 10/27/2015 | Price: 28.99 Canada/$22.99
    272 Pages
    COOKING / Individual Chefs & Restaurants *
    COOKING / Regional & Ethnic / American / Northwestern States
    COOKING / Methods / Professional
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