More press about Duke’s NEW cookbook, ” As Wild As It Gets. . . Duke’s Secret Sustainable Seafood Recipes: https://wordsmith1maggie.wordpress.com/
“Seattle Outsider Musings diva, aka Wordsmith Maggie, would like to devote her first 2016 edition with a tribute to and appreciation of Duke Moscrip–founder of Duke’s Restaurants, and his co-author Executive Chef “Wild” Bill Ranniger for this year’s hot-off-the-press cookbook: Duke’s Chowder House–”As Wild as it Gets, Duke’s Secret Sustainable Seafood Recipes Including Intimate Tales of the Legend Himself.””
For all of the book’s sumptuous content, replete with a multitude of “did you know” ditties about chemical-free, sustainable fishing (never farmed) and fish-handling practices, nutritional advise from a noted M.D., N.D., mouth-watering recipes and how to make perfect “Duketails” (if you haven’t experienced their #1 selling libation: the “Bloody Bloody Mary”, served in Duke’s signature slanted highball glass, you’re missing out, big time!), it’s all about the photography. Special credit is due to principal photographer Ingrid Pape-Sheldon whose absolutely stunning images grace the book’s 384 pages. As Team Duke’s would say: it’s sooo good!