Recipes by Whitney Otawka
With more than 125 recipes, the book is organized by the “seasons,” which Whitney defines as “Oyster Season,” occurring when the southern waters are cold and crisp; followed by “Vegetable Season,” the region’s most prominent growing season in early spring; “Shrimp Season” to pay respect to the industry that was once the economic stronghold of northeast Florida; “Heat Season,” when only the most heat resistant crops thrive; and ends with “Smoke and Cedar Season,” which celebrates wood-fire cooking and the joy of being outdoors in the cooler air.
Offering a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients — recipes include sea island red pea chili, flakey buttermilk biscuits with ginger-spiked fig jam, sweet Atlantic shrimp poached with beer, citrus, and bay leaves, orange and fennel butter cookies and blood orange and ginger soda. This beautifully photographed book also shares how to enjoy iconic southern meals, everything from an oyster roast, to a fish fry, to a Low-country boil. The Saltwater Table transports readers to the mysterious, lush Cumberland Island, allowing home-cooks to recreate a taste of this vibrant world in their own kitchens.