Sea and Smoke

[A]n intimate look inside the creative vision and techniques of chef Blaine Wetzel and his Willows Inn restaurant in Washington State's San Juan Islands. It begins with nearly 100 pages of lush and gorgeously illustrated essays about Lummi Island, its wild foods, fishermen and small farmers, and the daily work of the restaurant over one year... Any adventurous, experienced cook will find fresh ideas here, and those living near wild places may be inspired to forage for new flavors close to home. ... Discover: The beautiful and wild culinary visions of chef Blaine Wetzel. --Shelf Awareness, starred review Blaine Wetzel is a chef, but he's a naturalist, too, and this handsome book you're holding not only captures the spirit behind his stove but also the world around it. Part kitchen chronicle, part cookbook, part field guide, Sea and Smoke offers a vision for cooking that's as vibrant and singular as the landscape that inspires it. --Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns ...Sea and Smoke offers a fascinating glimpse inside an intriguing kitchen...Food and travel writer Joe Ray spotlights the finer details with poetic descriptions...Stunning, almost haunting photographs by Charity Burggraaf help set the tone. --Seattle Magazine The purity of ingredients, local relationships (from fishermen to farmer) and the vibrant photography transport you to pristine sunsets while conjuring up smells of smoked fish. My friend, journalist Joe Ray, lived a year on Lummi, documenting the process and recipes, soaking up the spirit of the island with chef Wetzel, beautifully expressed by both in this book. --Bibliophile