The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska

About this book

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 old-world tradition Kirsten Dixons 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.