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About the Author
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 Bernadin, and Blue Hill at Stone Barns. Otawka appeared on season nine of Top Chef.
"The book shines when it digs deep into the region’s briny history and puts a spin on it, like with this paella featuring shrimp, flaky fish, littleneck clams, and Carolina Gold rice."
— Grub Street
"Otawka's cooking is approachable and meant to be shared—this is a book you could dive into right away, relying mostly on pantry staples. It's also one of the most beautiful books to be released this year—illustrations and hand lettering by Jessie Pickren Warner of Hew & Co. and photos by Emily Dorio make The Saltwater Table (which was shot, designed, edited, and produced by an all female team) a welcome addition to any coffee table."
"In The Saltwater Table, Otawka presents her own colorful and bright interpretation of the coastal food culture she has studied and is inspired by...Otawka kindly educates the uninitiated that this region, in its geographical and cultural complexity, has ever more to offer, and she reminds those in the know that these traditions are to be celebrated, if not outright cherished. This is a book the South deserves."
“Whitney Otawka shows us that the South has so much more to discover and so much more to taste. The Saltwater Table reveals the rewards of reverently exploring a place, its people, and its products.”
— Sean Brock, James Beard Award-winning chef and author of Heritage
“In this transcendent new book, a love letter to the cuisine and the culture of the South Atlantic Coast, you can smell the brine of the water and feel the sand between your toes as you drift through the delectable recipes and stories.”
— Edward Lee, chef and author of Smoke and Pickles and Buttermilk Graffiti
“It has been my privilege to enjoy Whitney Otawka’s food several times on Cumberland Island. Her knowledge, plus her creativity and passion, makes her an excellent cook, and readers of this beautiful book can learn a lot from her.”
— Jacques Pépin, James Beard Award–winning chef and author