Imagine sharing recipes with a wonderful friend you've never met and likely never will. Kirsten Dixon, who lives life in her remote, Alaskan Winterlake Lodge welcomes all comers throughout the guest season, taking from her garden, focusing on river and lake water fare along with the game hunted in the area to feed all comers. She calls on a repertoire of recipes garnered from the many parts of the world she's slipped away to learn from and puts them in terms that make understanding easy. Add her life expertice and it's a book I read through from cover to cover, then started marking pages for future recipe reference a day at a time. With a book of my own in the making involving sourdough I studied her recipes featuring that aspect of cooking with relish. Then I reached the dilemma, who to loan to first but this time the best I can do is recommend my favorite chefs get their own on Amazon.
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.
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