Dixon Kirsten - The Tutka Bay Lodge cookbook: coastal cuisine from the wilds of Alaska

There is no way to prepare for the wonder and tranquility of life at the Tutka Bay Lodge, for the silence of the forest paths, the whisper of pine sough, the vigilance of eagles in the tall firs, and for the company and gifts of the very special family who have come to be the stewards of this place, and whose hospitality is at once respectful of rare wilderness and attentive to the refinements and culinary knowledge of the old world. Their oysters come from the next cove, their salmon from a family of fishermen on Kachemak Bay, the vegetables and herbs from their own gardens. This is local food, harvested for the table by highly skilled chefs who are themselves devoted to sustained living in the far north. Here, it is possible to restore the spirit to a sense of wonder: to slip by kayak through the still waters at dawn among otters and sea lions, to feel your heart leap with the fish. You will take home with you a memory of earth as it was and still is in such rare places, and once home, in your own kitchen, with the guidance of this book, you can bring a bit of this world to your own.

CAROLYN FORCH, Lannan Visiting Professor of Poetry and Professor of English at Georgetown University

My daughter and I visited Tutka Bay four years ago and we have very, very fond memories of the experience; its a truly magical place, made all the more so by the wonderfully warm welcome we received. Of all the places Ive been in the course of my travels I think this may be the one that I find my mind returning most often, and this book takes me right back to that marvellous experience. The recipes are tantalising, the photographs breathtaking. Just reading the list of contents aloud transports me back to Tutka Bay in my imagination. I cant wait to try some of the recipes.

JOANNE HARRIS, acclaimed British author of the award-winning novel CHOCOLAT

Whenever I think of Kirsten Dixon and her beautiful Tutka Bay Lodge, I cant help but smile. It is a place infused with a sense of joy, discovery, and adventurebut after the bear viewing and whale watching, there is no greater treat than sitting down at her table and enjoying the deep simple deliciousness of Kirstens cooking and her daughter Mandys glorious baking. The recipes in this lovely book bring it all home, and we are the luckier for it.

DANI SHAPIRO, author of SLOW MOTION AND DEVOTION

I loved my stay at Tutka Bay Lodge. A breathtaking location, the warmest hospitality, and exceptional food. Now Kirsten and Mandy are revealing a few of those secret recipes.

DAVID VANN, internationally best-selling author

As a writer, as soon as I read Kirsten Dixons tender instructions for the crab omelette, to fold the omelette over like a letter, I read the recipe twice and knew that letter was for me! And I wanted to read the whole book and eat the covers.

Tutka Bay is a magical place and its vivid spirit touches every dish in this delicious volume.

RON CARLSON, award-winning novelist

Tutka Bay is magic. The natural beauty of the place is (almost) enough to fulfill every sense. But then theres Kirsten Dixons food. Every mealfrom the morning muffins, breads and egg dishes to the salads and sandwiches to the wild salmon and halibut and crab at dinnerstruck the perfect note. This is a collection of recipes that will appeal to every cookthose that have shared her home in Alaska and those who just dream of being there. The Tutka Bay Summer Paellachock-full of Alaskas best seafoodis a dish I will never forget. So happy to have this collection of recipes from such a talented chef and writer.

KATHY GUNST, cookbook author, writer, blogger, and Resident Chef for WBURs Here and Now

This is a beautiful book full of photographs and recipes from an enchanted land that few will have the chance to visit how lucky for us that Kirsten and Mandy have taken the time to share their story. Reading this book is like having a seat at the Chefs Table prepare to be inspired!

STEPHEN DURFEE, Pastry chef, Chef Instructor at the CIA Greystone, Chocolatier

FODORS BEST HOTELS IN THE WORLD AWARD 2012:

The mere fact that this remote, six-cabin Alaskan getawaysituated on a 7-mile-long fjordis accessible only by boat is a good indicator that theres no real reason to leave this magical spot. Unless its for an offsite excursion, that is. Start the day with morning yoga, then choose from daily activities such as a visit to a local oyster farm, cooking classes aboard a converted crabbing boat, or a helicopter ride to explore an active glacier. Later, relax on the new bayside deck, swap stories with other guests at the nightly wine-and-cheese reception, and enjoy dinner prepared by the resorts co-owner, celebrated chef Kirsten Dixon.

FOOD AND WINE MAGAZINE:

To reach Tutka Bay Lodge, we boarded a small boat that took us from the little village of Homer to a remote peninsula. Ozzie, a sea otter, greeted us at the dock; other regular guests include bald eagles, humpback whales and black bears. Once our boat puttered off, we were left standing in utter silence, staring out at the spruce-covered islands and down at the countless red and yellow and purple starfish beneath the surface of the clear water. But enough about the scenery: We came for the food Tutka Bay Lodge co-owner Kirsten Dixon is perhaps the best-known chef in state.

COUNTRY LIVING:

A talented chef, Kirsten regales us with culinary treasures that pay tribute to Alaskas rich bounty.