Getaway: Food & Drink To Transport You

In this debut, Seattle-based chef and restaurateur Erickson creates a personal travel-inspired collection that evokes destinations through food, drink, and memory. Like her restaurants, this book’s recipes blend mostly European and American influences, from Rome, Paris, London, Normandy, Baja, and Seattle (Erickson’s hometown). For each destination, she recreates drinks, appetizers, and main dishes. Recipes use ingredients found in most supermarkets, with an occasional unusual ingredient (like zucchini flowers or tomato passata). Ingredients are used creatively—for instance, in Fish Tacos with Grilled Pineapple and Moroccan Walnuts. There are cooking tips and techniques scattered throughout. A highlight is the author’s love of chips, and she offers lots of ways to season them; vivid photographs by Jim Henkens are a bonus. Erickson’s easy-going instructions will leave home cooks feeling like they’re in the warmth of a longtime friend’s kitchen.