Chef Kirsten Dixon has successfully built her culinary reputation on the coupling of two themes: world-class cuisine and America’s Last Frontier. Hailed by Bon Appetit, the James Beard House, Food Illustrated, the House of Blues, and Esquire, among many reviewers, Kirsten Dixon’s elegant regional cuisine continues to excite international enthusiasm.
The Winterlake Lodge Cookbook: Culinary Adventures in the Wilderness
In The Winterlake Lodge Cookbook, Kirsten divides the year into seasons, then commingles memoir and cooking lessons, inviting readers into this adventurous life. Lavishly illustrated with images of food, wildlife, and unsurpassable landscapes, this cookbook is as visually sumptuous as are her inspired recipes.
“For fans of good eating and the Alaskan wilds, Winterlake is as good as it gets.”
- New York Post
The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska
This is our new cookbook project we are currently working on. We will frequently blog about the progress of this book project, which includes recipes and stories from our lodges and our cooking school. Publish date is October, 2014.