A01=Kirsten Dixon
A01=Mandy Dixon
Alaska
Alaska cuisine
Alaska recipes
Author_Kirsten Dixon
Author_Mandy Dixon
Category=WBN
Category=WBTF
cookbook
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Kachemak Bay
Kirsten Dixon
Mandy Dixon
recipes
regional cuisine
seafood cooking
The Tutka Bay Lodge Cookbook
The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska
Tutka Bay
Tutu Bay Alaska
Product details
- ISBN 9781941821824
- Dimensions: 215 x 254mm
- Publication Date: 30 Jul 2015
- Publisher: Graphic Arts Center Publishing Co
- Publication City/Country: US
- Product Form: Paperback
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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.
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 café, 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 Café, 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.
