As wild as it gets
Subtitle: Duke's secret sustainable seafood recipes, including intimate tales of the legend himself
By: Duke Moscrip & Chef "Wild" Bill Ranniger ; principal photography, Ingrid Pape-Sheldon
Edition: First edition.
Publisher: Aviva Publishing
Published: 2016
Place of publication: Lake Placid, NY
Language: eng
Number of pages: 382
ISBN-13: 9781943164325
Subjects: Cooking (Seafood); Cooking (Fish); Cooking (Shellfish); Restaurants; Sustainable fisheries; Duke's Chowder House (Restaurant)
Description: 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).
Notes: Library's copy signed by author.

Includes index.