Sea and Smoke offers an intimate look inside the creative vision and techniques of chef Blaine Wetzel and his Willows Inn restaurant in Washington State's San Juan Islands. It begins with nearly 100 pages of lush and gorgeously illustrated essays about Lummi Island, its wild foods, fishermen and small farmers, and the daily work of the restaurant over one year. There is more than a whiff of Roald Dahl in the beautiful strangeness that characterizes the recipes. Cooking from them may require some creative translation. Wild beach peas, fresh caught salmon roe and madrona bark are out of reach for most cooks. However, preserved Rose Hips with Warm Milk Jam or Salt-Cured Bone Marrow with Berries and Dried Beets are feasible outside the wild Northwest, and Whole Wheat Bread with Chicken Drippings or Flax Seed Caramels even more so. Foundation recipes include homemade sea salt, stocks and pickles. Any adventurous, experienced cook will find fresh ideas here, and those living near wild places may be inspired to forage for new flavors close to home. --Sara Catterall