In personal stories, evocative photographs, and recipes that are purposefully simple and designed for the home cook, Chef Kirsten Dixon and her family share fresh, rustic cuisine offering friendship, communicating passion, and bringing comfort and delight to the table. This recipe collection represents the cuisine at Tutka Bay Lodge, the Dixons' seaside lodge nestled within the curve of a quiet cove at the entrance to Tutka Bay, a deep seven-mile fjord in Kachemak Bay, Alaska. In oldworld tradition, Kirsten Dixon's family works together to craft a lifestyle that centers around three themes: the natural world, their culinary lives, and living a life of adventure. The cookbook is organized by sections for breakfast, lunch, appetizers, dinner, and the Cooking School at Tutka Bay. Among the one hundred recipes are Brioche Doughnuts with Cider Black Currant Marmalade, Hot-Smoked Salmon Croquettes, Grilled Oysters with Salmon Bacon and Pernod, Braised Short Rib Ravioli, and Wild Berry Chocolate Shortcake. "Seafood is the star of our cuisine here, as it should be. We certainly serve our share of ocean-caught salmon throughout the entire summer season. Halibut, cod, rockfish, shrimp, and crab also are served nearly daily. We are never too far from the garden in our cooking and many of our recipes include fresh-picked herbs or vegetables that grow well in Alaska. In addition, the wild berries, herbs, mushrooms, and sea vegetables inspire us to remember where on the Earth we live and how lucky we are," Kirsten says.
Rezensionen / Stimmen
"Whenever I think of Kirsten Dixon and her beautiful Tutka Bay Lodge, I can't help but smile. It is a place infused with a sense of joy, discovery, and adventure-but after the bear viewing and whale watching, there is no greater treat than sitting down at her table and enjoying the deep simple deliciousness of Kirsten's cooking and her daughter Mandy's glorious baking. The recipes in this lovely book bring it all home, and we are the luckier for it." -- Dani Shapiro "Tutka Bay is magic. The natural beauty of the place is (almost) enough to fulfill every sense. But then there's Kirsten Dixon's food. Every meal-from the morning muffins, breads and egg dishes to the salads and sandwiches to the wild salmon and halibut and crab at dinner- struck the perfect note. This is a collection of recipes that will appeal to every cook- those that have shared her home in Alaska and those who just dream of being there. The Tutka Bay Summer Paella-chock-full of Alaska's best seafood- is a dish I will never forget. So happy to have this collection of recipes from such a talented chef and writer." -- Kathy Gunst "As a writer, as soon as I read Kirsten Dixon's tender instructions for the crab omelette, to fold the omelette over like a letter, I read the recipe twice and knew that letter was for me! And I wanted to read the whole book and eat the covers. "Tutka Bay is a magical place and its vivid spirit touches every dish in this delicious volume." -- Ron Carlson "This is a beautiful book full of photographs and recipes from an enchanted land that few will have the chance to visit . . . how lucky for us that Kirsten and Mandy have taken the time to share their story. Reading this book is like having a seat at the Chef's Table . . . prepare to be inspired!" -Stephen Durfee, Pastry chef, Chef Instructor at the CIA Greystone, Chocolatier -- Stephen Durfee
Sprache
Verlagsort
Verlagsgruppe
Graphic Arts Center Publishing Co
Produkt-Hinweis
Illustrationen
100 full-color photos throughout and 1 color map
Maße
Höhe: 254 mm
Breite: 216 mm
Dicke: 15 mm
Gewicht
ISBN-13
978-1-941821-82-4 (9781941821824)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Kirsten Dixon has been cooking in the backcountry of Alaska for more than twenty years. She owns Within the Wild Adventure Company along with her husband, Carl, and daughters, Mandy and Carly. Together they operate Winterlake Lodge, Tutka Bay Lodge, the Cooking School at Tutka Bay, a home goods boutique, and a cafe, all located in Southcentral Alaska. Kirsten has written two cookbooks, including The Winterlake Lodge Cookbook for which she won the Best Female Chef USA award at the Gourmand International Cookbook Awards in 2004. Mandy Dixon serves as Within the Wild Adventure Company's pastry chef and the chef of La Baleine Cafe, a seaside cafe in Homer, Alaska. She trained at Le Cordon Bleu in Pasadena, California, and later enrolled in the intensive pastry program at the Culinary Institute of America in St. Helena, California. Mandy worked as a pastry chef for the Thomas Keller Restaurant Group in Yountville, California, before returning to the family business in Alaska in 2010. She was the food stylist for the second edition of The Winterlake Lodge Cookbook. Pam Houston, the award-winning author of such titles as Contents May Have Shifted and Cowboys Are My Weakness, is Professor of English at UC Davis. She also directs the literary nonprofit Writing By Writers and teaches at writer's conferences around the country and the world.
