Product Description
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. Winterlake is one of three remote Alaska lodges operated by Kirsten and her husband; Carl. Nestled along the Iditarod Trail in the Alaska Range, Winterlake is accessible only by small plane, dog team, or snowmobile. Visitors are invariably gratified to sample her stylish fare along with log-cabin hospitality. 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 long-awaited sequel to Kirsten's RIVERSONG LODGE COOKBOOK (page 54) is as visually sumptuous as are her inspired recipes.
Product Details
- Amazon Sales Rank: #1435028 in Books
- Published on: 2003-10-01
- Original language:
English
- Binding: Paperback
- 224 pages
Editorial Reviews
About 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.
Customer Reviews
A Slice Of Heaven In the Wilderness
I had the good fortune to stay at Winterlake Lodge this past summer. Kirsten and Carl Dixon have built, literally with their own hands, a slice of heaven in the wilderness. Kirsten's new book captures the majic and majesty of their home on Finger Lake Alaska. Her recipes and narratives make you feel you are there. Actually, I had a chance to see the publisher's proof of the new cookbook during my stay. I even had a chance to join Kirsten in her kitchen to prepare her recipe for Gruyere cheese puffs. I couldn't wait for the book to finally go to press. After reading it again, I definitely plan to go back to Winterlake Lodge. But, in the meantime, I'll have a chance to relive my experience by trying some of Kirsten's simple, yet outstanding, recipes. This is a great book for cooking afficionado's and for those who just want to learn more about the Alaska experience.
