AP Studios / A Sneak Peek at The Crimson Spoon


We’re gearing up at the studio for the Fall release of two incredible cookbooks – one of which, a collaboration with Chef Jamie Callison of Washington State University, and Linda Burner Augustine.  The Crimson Spoon: Plating Regional Cuisine on the Palouse is a collage of exceptional recipes showcasing home-grown fare, characteristic of the Palouse region in Washington State. Available next month at Barnes & Nobel, Amazon and other specialty retailers (but look, you can pre-order it here). Below is a behind the scenes look at Chef Callison’s pan roasted duck breast with julienne minted carrots, forbidden rice and orange balsamic glaze.  Intrigued?  Check back for more info and recipes from The Crimson Spoon, only on The Feed:

Shooting duck with Chef Callison

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.

Posted By: EJ
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