“Much has been written about the interaction of food and art, often laid out in pompous and esoteric terms. In her latest book chef Renee Erickson deploys images and recipes to show just how naturally the two can merge without pretense while filling the belly and mind.” ―Katie Parla, author of Food of the Italian Islands
“I am so happy Renee wrote this book, because this kind of joy and curiosity is the kind that should be shared.”―J. Kenji López-Alt
“A joyful book about noticing, creativity, and finding pleasure and beauty in the world around you and in your cooking.”―Diana Henry, James Beard Award-winning author
This fall, James Beard award-winning Seattle-based chef and restaurateur Renee Erickson releases her third cookbook, Sunlight & Breadcrumbs: Making Food with Creativity and Curiosity (Abrams; September 24, 2024; US $37.50; Hardcover). After more than 25 years running her renowned restaurants, Erickson is reconnecting with the artistic intuition that has been key to her success in this deeply personal new book. Showcasing Erickson’s own paintings and photographs, Sunlight & Breadcrumbs features more than 100 recipes born out of the spirit of creativity, while encouraging and guiding readers to trust their own creative impulses while cooking.
Erickson is known as one of Seattle’s most celebrated and prolific restaurateurs, and is behind famed restaurants including The Walrus and the Carpenter, The Whale Wins, Barnacle, Willmott’s Ghost, Westward and more. Opening her first restaurant in 1998, she’s been at the forefront of cooking seasonal, hyper-fresh food that is equal parts comforting and ambitious, and has been compared to M.F.K Fisher, Elizabeth David, and Julia Child. She is the author of Getaway: Food & Drink to Transport You and her widely acclaimed debut cookbook, A Boat, a Whale & a Walrus: Menus and Stories.
While Erickson has made a name for herself in the food world, art has always been central to her life and work. She has a BFA from University of Washington, currently serves on the board of the University of Washington’s School of Art + Art History + Design, and has considered her art to be central to the success of her restaurants. In Sunlight & Breadcrumbs, Erickson pulls the curtain back on her process — alongside her recipes, “Work in Progress” sidebars zoom in on the artful decisions made when cooking, including the seasonal ingredients, textures, shapes and colors that help make each meal a more thoughtful expression of a particular time and place.
The Recipes
While offering a joyful look at creative expression, at its heart Sunlight & Breadcrumbs is an approachable cookbook, filled with ideas for weeknight dinners, as well as more leisurely weekend meals. There are also celebratory snacks, including dips, go-to crostini toppings, and easy desserts.
For anyone who has felt bored by the grind of weeknight cooking, is looking for simple-but-exciting food to make for friends and family, or wants to encourage more creativity in their day to day, Sunlight & Breadcrumbs offers an inspiring reset, full of prompts encouraging people to continue exploring their kitchens and lives with curiosity, an eye for detail, and joy.
Highlight recipes include:
- A Field Guide to Special Things: Above-Average Breadcrumbs; Caviar Dip for a Party; Aioli for Every Occasion
- Anchovies Make (Almost) Everything Better: Melted Anchovy Toast; Escarole Caesar with Creamy Anchovy Dressing, Parmigiano, and Pangrattato; Roast Chicken with Anchovy, Ginger, and Crème Fraiche
- Unfussy Old Favorites: Sweet Corn Flan with Spinach, Beecher’s Cheddar, and Marjoram; 1970s Mom’s Mayo-Slathered Salmon; Meat Loaf for Sandwiches
- Vegetables Are Remarkable: Almost-Burnt Cauliflower with Yogurt, Lime Peel, and Urfa Biber; Spring Onion Tart with Chèvre, Dill, and Black Pepper; Winter Wedge with Cabbage, Stilton, and Dates
- Everything Tastes Better Outdoors: Spicy Marinated Feta; Grilled Oysters with Garlic Scapes, Anchovies, and Parsley; Butternut Squash Soup with Tomato, Garam Masala, and Coconut Cream
- Sunday Dinners: Smoked Salmon Rillettes with Piment d’Espelette, Dill, and Toast; Grilled Lamb with Aleppo Pepper, Whipped Tahini, and Nectarines; Braised Duck Legs with Olives, Rosemary, and Garlic; Big Meatball Feast
- My Favorite Desserts: Shirlee’s Brownies, Hold the Nuts; Roasted Plum Ice Cream; Carla Leonardi’s Rice Pudding Cake and Orange Crema Inglese, Raspberry and Pecan Crumble Cake
