If you’re a seafood aficionado, you’ve likely heard of Duke’s Chowder House – one of, if not the, most popular seafood restaurants in the Pacific Northwest. In fact, it’s so popular it’s grown into a chain of six restaurants. And now its owner Duke Moscrip and Chef “Wild Bill Ranniger” have written a new book, As Wild as It Gets: Duke’s Secret Sustainable Seafood Recipes to bring their mouth-watering treats to a wider public.
Duke Moscrip has been delighting food lovers with his amazing meals for decades. And for years, customers have asked for his recipes. Now, he’s finally ready to reveal them all-whether it’s Duke’s Coltrane Coleslaw, multiple ideas for salmon or halibut, appetizers, dessert, or cocktails, Hanky Panky Prawns, or “I Want You So Bad” Marionberry Pie, you will find whatever tickles your taste buds in these pages. Aided by the restaurant’s longtime chef, “Wild” Bill Ranniger, every dish and delightful treat you could possibly imagine is presented in easy-to-follow recipes that will have you cooking up first class meals for your family and your dinner parties. There’s even a handy cloth bookmarker attached so you don’t lose your place while you’re busy stirring, dicing, and sautéing.
But don’t stop there – As Wild as It Gets is far more than just another recipe book. It’s a chronicle of a Seattle institution. And you would be hard-pressed to find a book anywhere that is so visually stunning. The incredible photographs by Ingrid Pape-Sheldon make the salmon practically jump off the page – pure pleasure for the eyeballs – you’ll be salivating and hear your stomach growling just looking at all that food laid out on Duke’s signature blue-checkered tablecloths.