Crispy Vidalia Onion Petals on a white plates on a grey placemat
Cookbook Reviews

The Saltwater Table

Cookbook by: Whitney Otawka

Photo of the cover of The Saltwater Table Cookbook

“There are times for indulging, and there are times for simplicity. This book is a set of recipes for all seasons of eating. Cooking is an adventure. Go light a fire, get outside, and look for that little bit of untamed Cumberland Island in your backyard, or wherever you may be,” Whitney Otawka.

I grew up going to Tybee Island, Georgia and eating delectable meals while there. The Saltwater Table cookbook brings back so many of those wonderful memories for me. This is one of the most beautiful cookbooks I own, it scares me that I am going to get something on it, but to be honest isn’t the sign of a great cookbook is having spilled something on it. Recipes from the book are very diverse and have such complex flavors. I can’t wait to cook and drink (especially The Old Man and the Sea cocktail) my way through this entire cookbook. 

Photo of Slow Roasted Grouper with Sugar Snap Pea Slaw on a white plate on a grey placemat

Slow-Roasted Grouper & Sugar Snap Pea Slaw

I really enjoy eating fish I just don’t cook it at home very often. Slow-roasted grouper sounded like a nice and light dinner so I choose to make it. I couldn’t find grouper anywhere even though it is in season so I used Amberjack instead as it is what my seafood market recommended. The herbed bread crumbs called for Aleppo Chile spice and since I couldn’t locate it I just used some panko breadcrumbs instead. 

Since all the recipes in the cookbook are tested in a convection oven my fish did take a few minutes longer than the recipe said to cook. Otherwise all of the instructions were easy to follow. The Sugar Snap Pea Slaw was really delicious and I found a Lemon Herb Vinaigrette by Kraft at the grocery store, which was so good. 

Once our seafood market is able to get grouper in stock I am going to try the recipe again, I am sure it will just as flavorful.

Crispy Vidalia Onion Petals on a white plates on a grey placemat

Crispy Vidalia Onion Petals

The Crispy Vidalia Onion Petals were really easy to make. I had all of the ingredients except the Vidalia onion and beer in my pantry. The most important thing to note is when putting the coated onions into the hot oil make sure you put them in one at a time or they all stick together. Also make sure to keep your oil at a consistent heat or the petals won’t come out right. 

The onion petals were so crunchy and perfectly cooked. I loved them and ate way too many. This recipe will be something I make again for sure as a quilty pleasure. 

Cookbook Ratings: Recipe directions easy to follow: yes, Ingredients easy to find: yes, Specialty ingredients needed: yes, Specialty equipment needed: no, Accurate time estimates: none given, Best for home chef skill level: intermediate, Taste/flavor: delicious, Family friendly: yes, specialty diet: no, How many recipes are unique: most, overall cookbook rating: love it

I really like The Saltwater Table cookbook. The recipes are unique and well written. This cookbook is one of the most visually stunning cookbooks I own. The Saltwater Table would look good as a cookbook on your shelf or on any coffee table. I love that it isn’t just a pretty face but a really useful cookbook. 

I will be trying recipes from The Saltwater Table for a long time. The low country boil and the fried pork chops are on my short list to make next. Check it out and let me know what intrigues you the most. 

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