The Saltwater Table: Recipes from the Coastal South - Hardcover
$45.00
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The Saltwater Table: Recipes from the Coastal South - Hardcover
$45.00
by Whitney Otawka (Author), Emily Dorio (Photographer)
Step into the sun-drenched kitchens and salt-kissed breezes of the Southeastern coast with this evocative culinary journey from award-winning chef Whitney Otawka.
Inspired by her time at Greyfield Inn on Georgia's wild and storied Cumberland Island, The Saltwater Table blends regional heritage with a modern sensibility, offering 125 vibrant recipes that celebrate the flavors, rituals, and rhythms of coastal Southern life. From Summer Tomatoes Topped with Crispy Okra and Flakey Buttermilk Biscuits with Ginger-Spiked Jam to Sweet Atlantic Shrimp Poached with Beer, Citrus, and Bay Leaves and Banana Leaf-Wrapped Snapper, Otawka's dishes are both rooted in tradition and refreshingly inventive. With a strong emphasis on vegetables, fresh ingredients, and the joy of shared meals, this beautifully photographed, gift-ready book invites readers to create oyster roasts, Low Country boils, and other iconic gatherings in their own homes. More than a cookbook, The Saltwater Table is a love letter to a place where history, nature, and food converge--an immersive experience that captures the soul of the Southernern coast, one plate at a time. Otawka writes in her introduction, "Layer upon layer, century upon century, the history and the people that have called Cumberland home have sculpted a unique place. It is this wild isolated nature that over the centuries added to its lore." The Saltwater Table transports readers to the mysterious, lush Cumberland Island, allowing us to re-create a taste of this vibrant world in our own kitchens. "Readers of this beautiful book can learn a lot from her." ―Jacques Pépin "The book shines when it digs deep into the region's briny history." ―Grub Street "Otawka's cooking is approachable and meant to be shared." ―EpicuriousAuthor Biography
Whitney Otawka is the chef of Greyfield Inn on Cumberland Island, Georgia. She previously worked as a sous chef at Hugh Acheson's 5&10 and has held stages at Per Se, Le Bernardin, and Blue Hill at Stone Barns. Otawka appeared on season nine of Top Chef.
Number of Pages: 288
Dimensions: 1.1 x 11 x 8.3 IN
Publication Date: October 22, 2019
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