101: Chef Renee Erickson - How The Sausage Is Made with C...

What this episode covers

Renee Erickson is a James Beard award-winning chef, author and the chef/co-owner of multiple projects in Seattle, Washington: The Walrus and the Carpenter, The Whale Wins, Barnacle, Boat Bar, Bateau, Lioness, Deep Dive, Willmott's Ghost, Westward, and several General Porpoise Doughnuts and Coffee locations. Her new cookbook Sunlight & Breadcrumbs explores the surprising wonder and satisfaction you can find in making everyday food, inspiring us all to cook creatively. The book highlights the beauty and creativity in making everyday food at home. Renee decided to reconnect with her creativity by painting, taking photographs, making ceramics, and, of course, cooking everything you will find inside its charming pages.

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Frequently Asked Questions

How long is this episode of How The Sausage Is Made with Chef Chris Cosentino?

This episode is 1 hour and 22 minutes long.

When was this How The Sausage Is Made with Chef Chris Cosentino episode published?

This episode was published on November 13, 2024.

What is this episode about?

Renee Erickson is a James Beard award-winning chef, author and the chef/co-owner of multiple projects in Seattle, Washington: The Walrus and the Carpenter, The Whale Wins, Barnacle, Boat Bar, Bateau, Lioness, Deep Dive, Willmott's Ghost, Westward,...

Can I download this How The Sausage Is Made with Chef Chris Cosentino episode?

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