If you’re a seafood aficionado, you’ve likely heard of Duke’s Chowder House, one of the most popular seafood restaurants in the Pacific Northwest, if not the most popular. In fact, it is so popular that it has 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 delicious delicacies to a wider audience.
Duke Moscrip has been delighting foodies with its incredible meals for decades. And for years, customers have been ordering their prescriptions. Now you’re finally ready to reveal them all, whether it’s Duke’s Coltrane Coleslaw, Multiple Salmon or Halibut Ideas, Appetizers, Desserts or Cocktails, Hanky Panky Prawns, or “I Want You So Bad” Marionberry Pie, you’ll find any! thing that tickles your taste buds on these pages. With the help of the restaurant’s veteran chef, “Wild” Bill Ranniger, all the dishes and delicious delicacies you can imagine are presented in easy-to-follow recipes that will have you cooking first-class meals for your family and your dinners. A handy fabric marker is even 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 much more than just a cookbook. It’s a chronicle of a Seattle institution. And it would be difficult to find a book anywhere that is visually stunning. Ingrid Pape-Sheldon’s amazing photographs make salmon practically jump off the page, pure eye delight, you’ll salivate and hear your stomach growl just by looking at all that food laid out on Duke’s signature blue checkered tablecloths.
And even if you don’t like cooking, as long as you enjoy eating, you’ll be blown away by all the additional treats on these pages that go way beyond recipes. At the heart of the book is Duke Moscrip himself, and he personally envisioned it as more than just a book – it’s his legacy for generations of seafood lovers to come. Among the recipes are countless photos of Duke’s past triumphs and his restaurant, from Duke holding catches of giant fish to advertisements for vintage restaurants. Best of all, there are essays by Duke on his love of good food, his methods of serving it, and his mission to keep his customers happy.
Many other pieces were written by the companies that supply Duke’s Chowder House with the food it cooks. These essays are not just fascinating background reading, but a testimonial to the incredibly devoted restaurant owner that is Duke. Your commitment to serving only the best to your customers is reflected in the stories of how you have gone out on fishing boats with the crews supplying you with seafood so that you can experience the process first-hand and make sure only the freshest produce makes it to. the dishes you serve to your restaurant customers.
Chef “Wild” Bill also gets in on the act, talking about his childhood fishing and hauling crabs. “I used to be afraid of these tasty guys, with their wacky little eyes, spiked feet and claws,” he tells us. But he got over it and learned to cook crabs as soon as they were brought back to shore.
Duke also doesn’t ignore the people who make his restaurant’s day-to-day operations possible. There are photos and descriptions of all the chefs, his son and business partner, John, and the restaurant’s corporate team. There’s even an essay by Duke’s daughter Amy who remembers how he made the best lunchbox sandwiches for her when she was a kid. And yes, Duke tells the story of how he got his nickname, Duke, as well as sharing when he tried out for the Sonics, with a photograph of him in uniform.
In short, anyone who loves succulent seafood, loves a great restaurant, and loves knowing that there are people like Duke who absolutely love what they do with a passion that mere words cannot convey will love this book. And with 384 pages full of food and stories, there is so much to love! So curl up with a plate of Duke’s Clammy Faye Clams and get ready for a real culinary reading delight.
