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As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes – Including Intimate Tales of the Legend Himself!

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Restaurateur reveals every recipe served at Duke’s Chowder House, as featured in the Puget Sound Business Journal

Searching for the world’s finest seafood and ingredients is Duke Moscrip’s passion. Whether he’s traveling to Alaska to fish with the fishermen and fisherwomen, visiting Chesapeake Bay to visit clammers or the Washington coast for Dungeness Crab, Duke is in search of natural foods that are sustainably sourced and chemical free. As one of the most enduring figures on Seattle’s restaurant scene, dating back to the 70’s, few realize Duke is a real person, let alone that he travels the globe in search of the “perfect meal.” More than four decades later as a restaurateur, Duke can now add “author” to his many accomplishments. “As Wild As It Gets” features a mix of favorite dishes co-created by Duke and Executive Chef, “Wild” Bill Ranniger or “food dudes,” as they euphemistically call themselves – all secret recipes never revealed to the public before now (with the exception of Duke’s Award-Winning Chowder recipes which Duke’s began to make available to the public some years back).

“The secret to our recipes is in the sumptuous sauces, spicy and savory seasonings, bountiful butters, delectable dressings and condiments and quite frankly it’s what makes our dishes taste so good,” says Duke. Of course the playful, fun and sometimes sensual titles to his recipes such as Hanky Panky Prawns, I Want You So Bad Marionberry Pie, and It’s So Dreamy Parmesan Halibut have some readers raising an eyebrow and others smiling and giggling with enthusiasm.

A unique and exciting aspect of the book are Duke Tales: featured stories providing readers with a glimpse of Duke’s Alaskan adventures as well as stories of Duke’s riveting promotions spanning the last 40 years. And although the book’s title includes “Duke’s Secret Sustainable Seafood Recipes,” Duke’s cookbook also includes recipes for grass-fed beef, cage-free and free range chicken, as well as Duke’s Forbidden Treats and a nod to the bar program with recipes for our Duketails and Classic Cocktails.

A portion of the sale of Duke’s new cookbook, “As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes,” will benefit Long Live The Kings, an organization dedicated to the restoration of Salmon and Steelhead in the Salish Sea, including the Pacific Northwest.

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