Recipes from A Boat, a Whale & a Walrus

A Boat, a Whale and a Walrus Cookbook

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.

Four people eating raw oysters with mignonette sauce.

Raw Oysters With Mignonette Sauce

Oysters. Mignonette. Friends. Champagne. And these shucking instructions. That’s all you need for the best oyster experience ever.

  • Quick Glance
  • 5 M
  • 5 M
  • 4
Half of a molasses spice cake on a silver platter with a serrated knife lying beside it.

Molasses Spice Cake

This molasses spice cake recipe is made with cinnamon, ginger, mustard, candied orange peel, and a sweet syrup glaze.

  • 50 M
  • 1 H, 50 M
  • 8