Best New Cookbooks: Spring 2020 | Eater

"A remote, high-end island restaurant reachable only after a long drive and a ferry ride north of Seattle, celebrated for a tasting-menu experience that centers on hyper-local Puget Sound bounty. The cooking functions as a precise taxonomy of regional ingredients — salmonberries, spotted prawns, beach pea tips, razor clams — and simple, exacting preparations that let single ingredients shine, such as a quartet of mushroom stews made with just two kinds of mushrooms and butter and a smoked mussels recipe that calls only for mussels, white wine, and a smoker. The book that documents the place emphasizes striking top-down photography and archival, specimen-like presentations that memorialize dishes and the island’s seasonal produce." - Eater Staff