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.
Seattle, WA (PRWEB) August 09, 2016
Seafood aficionados everywhere have likely heard of Duke’s Chowder House—one of, if not the, most popular seafood restaurants in the Pacific Northwest. In fact, the brand is so popular is has grown into a chain of six restaurants. And now, 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 mouth-watering treats to a wider public.
Duke Moscrip has been delighting food lovers with amazing meals for decades. And for years, customers have requested these irresistible recipes. Now, Duke is finally ready to reveal them all—whether it’s Duke’s Coltrane Coleslaw, multiple ideas for salmon or halibut, appetizers, dessert, signature Duketails, Hanky Panky Prawns, or “I Want You So Bad” Marionberry Pie, customers will find taste bud-tickling recipes within the cookbook's pages. Aided by the restaurant’s longtime chef, “Wild” Bill Ranniger, every dish and delightful treat is presented in easy-to-follow recipes that will have foodies everywhere cooking up first class meals for family, friends, and occasions of all kinds. Plus, a handy cloth bookmark is included to use as a placeholder while home chefs are 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. Customers will be hard-pressed to find a book anywhere that is as visually stunning. The incredible photographs by Ingrid Pape-Sheldon make the salmon practically jump off the page—pure pleasure for the eyeballs. Readers will salivate and console growling stomachs just looking at all that food laid out on Duke’s signature blue-checkered
At the heart of the book is Duke Moscrip, who has personally envisioned it to be more than just a book—it is a legacy for generations of seafood lovers to come. Sprinkled among the recipes are countless photos of Duke and the restaurant’s past triumphs, from Duke holding giant fish catches to vintage restaurant ads. And best of all, there are essays by Duke about his love for great food, his methods in serving it, and his mission to keep his customers happy.
Numerous other pieces were written by the companies that supply Duke’s Chowder House with the foods it proudly serves. These essays are not only fascinating background reading, but a testament to the amazingly devoted restaurant owner that is Duke. A commitment to serving only the very best to customers shines through in stories of adventures on fishing boats with the crews that supply him with seafood. Duke has experienced firsthand the process and therefore, can ensure only the freshest produce makes its way to the plates of hungry restaurant patrons.
Chef “Wild” Bill also gets into the act, talking about his childhood fishing and hauling in crab pots. “I used to be afraid of these tasty dudes, with their funky little eyes, barbed legs and claws,” he confides. But Bill soon overcame that fear and learned how to cook up crabs when brought back to shore.
Nor does Duke ignore the people who make his restaurant’s daily operations possible. There are photos and descriptions of all the chefs, including Duke's son and business partner, John, and the restaurant’s corporate team. Also included: an essay by Duke’s daughter, Amy, reminiscing about Duke's best lunchbox sandwiches prepared for Amy when she was a kid. Further, Duke tells the story of how he got his nickname, Duke, as well as sharing when he tried out for the Sonics—complete with a photograph of him in uniform.
In short, lovers of succulent seafood, a great restaurant, and the knowledge of people who pursue dreams with unbridled passion, will also love this book. At 384 pages filled with food and stories, there is much to love! Patrons will curl up with a plate of Duke’s Clammy Faye Clams, and get ready for a truly culinary reading delight.
For more information about Duke Moscrip, Duke’s Chowder House, and "As Wild as It Gets," visit http://www.DukesChowderHouse.com
For media inquiries, contact Tina Carey at askbettina(AT)gmail.com.
Review by: Tyler R. Tichelaar, Ph.D. and award-winning author of Narrow Lives and The Best Place
"As Wild as It Gets: Duke’s Secret Sustainable Seafood Recipes" - Duke Moscrip & Chef “Wild” Bill Ranniger
Aviva Publishing (2016)
ISBN: 978-1- 9431643-2- 5
About Duke's Chowder House:
Since 1976, Duke Moscrip has worked hard to craft a seafood legacy that will sustain itself so that his grandchildren and his grandchildren’s grandchildren will also experience Sustainable Seafood forevermore. About Duke’s Chowder House Duke’s Chowder House is a family owned and operated enterprise with six different locations throughout the Puget Sound region. Renowned for its Award Winning Clam Chowder, Duke’s menu is filled with delectable seafood dishes crafted by Duke and Duke’s very own Executive Chef “Wild” Bill Ranniger–a proclaimed culinary genius in the region. Founder and Owner Duke Moscrip together with his son and partner John Moscrip continue their passionate journey to source wild, natural, healthy and fresh tasting ingredients that are free of hormones, antibiotics and harmful chemicals. Guests sum up their favorable assessment of what Duke’s Chowder House has to offer with three words: “It’s sooo good!” Duke’s is honored to have received the highest seafood restaurant rating in the State of Washington by Fish2Fork, a leading evaluator of worldwide seafood restaurants, garnering a 4.5 out of 5 (no higher rating in the world). Duke's is equally honored to be among the first restaurants in Seattle to be recognized with a 100 percent volume compliance sustainable seafood rating from Smart Catch, a program designed to promote sustainability and raise consumer awareness regarding sustainable seafood options. For more information, visit http://www.dukeschowderhouse.com/.