Households around the world right now are being tested when it comes to their culinary repertoire. With restaurants shuttered, people are left mostly to their own culinary devices which can have their limitations.
Thankfully, in the bookselling industry, spring also heralds a new season of cookbooks.
Here are a few of the most anticipated releases of the season to inspire at-home cooks or to simply leaf through for viewing pleasure.
From the chef of The Willows Inn in Washington, which was named the best restaurant in North America three years in a row by Opinionated About Dining, comes Lummi: Island Cooking.
An alum of Danish restaurant Noma, chef Blaine Wetzel is known for his Pacific Northwest cuisine. In the cookbook, the chef shares recipes for his green figs and leaf cream; sea urchin marinated in tomato seeds; wild beach peas and lovage stems and stew of chanterelle mushrooms.
