Greg Atkinson's in Season (Paperback)

Culinary Adventures of a Pacific Northwest Chef

By Greg Atkinson, Charity Burggraaf (Photographer)

Sasquatch Books, 9781570619168, 240pp.

Publication Date: March 11, 2014

List Price: 22.95*
* Individual store prices may vary.


Before revitalizing the menu at Canlis restaurant, Seattle chef Greg Atkinson learned an appreciation for local ingredients and gratifying meals on lovely San Juan Island, WA. In this reissued book of essays and recipes, Greg describes his appreciation the passage of the seasons, the joys of young family life, and, of course, local food. Atkinson is a gifted and passionate writer, observant of all the senses and emotions when it comes to great meals--whether a holiday spread or a picnic on the beach. Share one truly delicious year with chef Greg Atkinson.

About the Author

GREG ATKINSON launched the dining program at the nationally acclaimed Friday Harbor House on San Juan Island and revitalized the menu at Seattle's venerable Canlis restaurant. He is the chef/owner of the award-winning Restaurant Marche on Bainbridge Island.

Praise For Greg Atkinson's in Season: Culinary Adventures of a Pacific Northwest Chef

Atkinson recognizes the way writing about something is like cooking it, the way reading is like eating. In the introduction, he writes, “Like putting thoughts on paper, putting food on the table is less a function of where it happens than what it really is. Bad writing comes from bad ideas, and bad meals come from bad food.” And there’s nothing bad in In Season. 
—Inside Bainbridge

"In the woods, finding mushrooms, my very soul is refreshed," writes Atkinson. His style is lyrical and inviting; the recipes have the familiar sense of place, of family, of comforting smells, of light. Reading the book, you feel as if you're sitting in a pool of sunshine, waiting for dinner to come out of the oven.

Much like his inspiration, M.F.K. Fisher, Atkinson writes observant pieces that respect the simplicity and spontaneity of the ingredients. A writer well before he became a chef, Atkinson regards food with the joy and appreciative wonder of first discoveries: learning to cook, cultivating gardens and harvesting the fruits of one's labors, foraging from the land and all the unexpected surprises bound with it. These experiences shape his understanding of food and, more philosophically, life in general. The stories are personal and emotional, a reminiscence into what once was and is now slowly disappearing. ...In Season remains relevant as a statement of what can be possible with time and commitment, and its content is meant to be savored throughout the year.
—Shelf Awareness 

Chef Greg Atkinson's tasty memoir In Season is being re-released this month, a collection of essays and recipes that feel as fresh now as they did when the culinary wordsmith first wrote them...