The 14 menus in this colorful cookbook capture the very essence of the statement, "Life is good." And how can it not be with fresh Kumamoto oysters from Puget Sound, or Copper River salmon from Alaska, or herbed and grilled leg of lamb? Each special menu consists of five to seven recipes that, served together, comprise a memorable culinary event. For example, Atkinson's menu for a romantic summer dinner includes "Matisse Bread" or Fougasse, Three Shellfish with Three Citrus Fruits, Provencale Chicken with Tomato and Orange, and Chocolate Marquis with Saffron Cream.
About the Author
Atkinson is executive chef at Canlis.
Herman is a commercial and fine art photographer who lives with three thoughtful felinies in a cabin in the foothills of the Cascade Mountains. She has taught at the Photography Center Northwest in Seattle, Wash., and her fine art photography has been exhibited in galleries throught the Pacific Northwest.
"Not since James Beard or M.K.F. Fisher has anyone written about food so honestly." -Willamette Week "Greg Atkinson is one of the preeminent practitioners of Northwest cuisine…" - The Chuckanut Reader