The Winterlake Lodge Cookbook: Culinary Adventures in the Wildernessby Kirsten Dixon, Fred Hirschmann (Photographer), Fred Hirschmann (Photographer)
In this second edition of her acclaimed cookbook, Chef Kirsten Dixon has added new recipes and revised some of her classics to reflect the changes in palate. She has also updated her commentary on the seasonal foods and events that have evolved over the past few years. Nestled on a remote wilderness lake where the famous Iditarod Sled Dog Trail passes nearby,
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In this second edition of her acclaimed cookbook, Chef Kirsten Dixon has added new recipes and revised some of her classics to reflect the changes in palate. She has also updated her commentary on the seasonal foods and events that have evolved over the past few years. Nestled on a remote wilderness lake where the famous Iditarod Sled Dog Trail passes nearby, the kitchen at The Winterlake Lodge provides elegant regional cuisine that continues to excite international clientele, as well as culinary fans around the world. Co-owner and Chef Kirsten Dixon has successfully built her reputation on the coupling of two themes: world-class cuisine and America’s last wilderness frontier. Along with her husband Carl, the couple welcomes visitors who arrive by small bush plane, dog team, or snowmobile at their remote lodge in the roadless wilderness to enjoy her stylish fare and log-cabin hospitality. Lavishly illustrated with professional photos that include some of her 100 sumptuously plated recipes, the majestic roaming wildlife out the door, and some of the most impressive landscapes under the midnight sun, this cookbook is a cooking lesson, a memoir, and an invitation into this adventurous lifestyle.
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The Winterlake Lodge CookbookCulinary Adventures in the Wilderness
By Kirsten Dixon
Alaska Northwest BooksCopyright © 2012 Kirsten Dixon
All right reserved.
Alaska Shrimp Cakes --- We love the taste of cilantro with red onion and garlic cheese in these little shrimp cakes. The cilantro in this recipe turns the shrimp cakes slightly green. Makes about 15 cakes.
INGREDIENTS: 1 1/2 pounds of shrimp , peeled and deveined; 1clove garlic, peeled and minced; 1/2 small red onion, diced; 3 tablespoons finely chopped fresh cilantro; 1 tablespoon Asian fish sauce (nam pla); 1 cup Japanese-style Panko bread crumbs; 1/4 cup peanut oil; Dipping Sauce for Shrimp Cakes (see page 51).
INSTRUCTIONS: Combine the shrimp, garlic, onion, cilantro, and fish sauce in a bowl of a food processor fitted with a metal blade. Puree the mixture for 2 minutes. Transfer the mixture to a medium bowl and cover with plastic. Refrigerate for about 1 hour or until the mixture is chilled and firm. Line a baking sheet with plastic wrap. Dip your hands into cold water. Shape the shrimp mixture into approximately 15 small patties and place them on the baking sheet. Wash your hands and dry them well. Coat each patty with some of the Panko bread crumbs. Heat the oil in a large saute pan over medium heat. Add just enough shrimp cakes to the pan so they aren't crowded. Saute the cakes for about 3 minutes. Carefully turn the shrimp cakes over with a spatula, and cook on the other side for an additional 3 minutes. Remove the shrimp cakes and drain them on paper towels. Serve with the Dipping Sauce for Shrimp Cakes.
Excerpted from The Winterlake Lodge Cookbook by Kirsten Dixon Copyright © 2012 by Kirsten Dixon. Excerpted by permission.
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What People are Saying About This
"Dixon offers hospitality, exquisite scenery, river rafting, hiking, world-class trout and salmon fishing - and first-rate food." - Bon Appetit Magazine
"A talented chef, Kirsten regales us with culinary treasures that pay tribute to Alaska's rich summer bounty." - Country Living
"The Winterlake Lodge, located 198 trail miles north of Anchorage and far off the state's road system, has a reputation for serving sophisticated cuisine.... Dixon says the trick is in putting the lessons of classic French cuisine to work in a rustic kitchen."
Meet the Author
KIRSTEN DIXON is an internationally recognized chef. Early in her career, she was named one of the Ten Best Chefs by Pacific Northwest magazine and one of the Ten Best New Chefs by Esquire. In 1992, she was selected as a James Beard Foundation Special Events Chef. Later she was named a "Culinary Legend" by the House of Blues and Alive Culinary Resources. View her Web site at www.withinthewild.com.
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Mrs. Dixon has charmed we cookbook collectors once again! It takes a strange sort of animal to wish to migrate to Alaska in the first place- but to get here, stay here, and excell in an artful trade here takes guts, and the Dixons have done this well! Their remote lodges are among the best the state has to offer and Kirsten's cookbooks exhibiting their lodge-fare, especially this most recent, luxuriously lavish one, shows dedication and passion to her art. This book reads like velvet or silk, in a world of muslin and burlap. Her words and experiences, as well as her recipes reach out to the reader and draw them into the world of life in a northern kitchen. And unlike her first book, which was illustrated with charming sketches- this newest book has a bounty of color photographs that seduce and hypnotize! Anyone who's ever craved comfort food will be cozied by 'The Winterlake Lodge Cookbook: Culinary Adventures in the Wilderness'.