Seattle’s Favorite Seafood Restaurant’s Secret Recipes Revealed in Gorgeous New Book

If you’re a seafood lover, you’ve probably heard of Duke’s Chowder House – one of, if not the most popular, seafood restaurants in the Pacific Northwest. In fact, it’s so popular that it’s 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 treats to a wider audience.

Duke Moscrip has been delighting foodies with his incredible dishes for decades. And for years, customers have been asking for his recipes. Now he’s finally ready to reveal them all, whether it’s Duke’s Coltrane Coleslaw, multiple salmon or halibut ideas, appetizers, desserts or cocktails, Hanky ​​Shrimp Panky or “I Want You So Bad” berry pie, you’ll find whatever tickles your taste buds in these pages. Aided by the restaurant’s long-time chef, “Wild” Bill Ranniger, every dish and delicacy you could imagine is presented in easy-to-follow recipes that will allow you to prepare first-class meals for your family and dinner parties. There’s even a handy fabric bookmark 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 more than just a cookbook. It’s the chronicle of a Seattle institution. And you’d be hard pressed to find a book so visually stunning. Ingrid Pape-Sheldon’s incredible photography practically blows the salmon off the page – pure eyeball delight – you’ll salivate and hear your stomach growl just looking at all that food laid out on Duke’s blue checkered tablecloths .

And even if you don’t like to cook, as long as you like to eat, you’ll be impressed with all the extra goodies on these pages that go way beyond the recipes. At the heart of the book is Duke Moscrip himself, and he personally envisioned it to be more than just a book – it’s his legacy for generations of seafood lovers to come. Among the recipes are countless photos of Duke and his restaurant’s past triumphs, from Duke holding giant catches of fish to vintage restaurant advertisements. And best of all, there are essays from Duke about his love for great food, his methods of serving it, and his mission to keep his customers happy.

Many other plays were written by the companies that supply Duke’s Chowder House with the food it prepares. These essays are not just fascinating background reading, but a testament to the incredibly dedicated restaurant owner that is Duke. His commitment to serving only the best to his customers shines through in stories of how he went out on fishing boats with the crews who supply him with seafood so he could experience the process first hand and ensuring that only the freshest produce makes it to the plates he serves to customers in his restaurant.

Chief “Wild” Bill also gets in the act, talking about his childhood fishing and carrying crab pots. “I was scared of those tasty dudes, with their funky little eyes, barbed paws and claws,” he tells us. But he grew up with it and learned to cook crabs as soon as they were brought ashore.

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 from Duke’s daughter, Amy, who remembers how he made her the best lunchbox sandwiches when she was a kid. And yes, Duke shares how he got his nickname, Duke, as well as when he tried out for the Sonics – complete with a photo of him in uniform.

In short, anyone who loves great seafood, loves a good 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 at 384 pages filled with food and stories – there’s a lot to love! So kick back with a plate of Duke’s Clammy Faye Clams and get ready for some real culinary reading pleasure.