"Eat, Fish, and Be Happy" is more than just an assortment of
recipes that Chef Weston created while cooking in Alaska. This is a
collection of some of the best foods that he had the pleasure of
preparing at the sportfishing lodge where he was the chef. The
waters surrounding the island are home to some of the best seafood
in the world, ranging from wild salmon and halibut to cold water
prawns and crab. This project started as an attempt to organize all
of the recipes that were in his head, with the notes randomly
scribbled on little pieces of paper, and with ideas that he had
been playing with over the years.
He spent the winter months organizing and refining all of his
recipes until he had the basis of a book that he brought back with
him the following summer. Once he completed this task, he was able
to find a recipe when a client asked for one or wanted some
suggestions for what to do with the fish that they caught. The
response to that first book was very positive, so he continued
updating and refining it until he got what he considered to be the
best of his Alaskan experiences, shared here in "Eat, Fish, and Be
Happy."
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