Authored by Julie Wilkinson Rousseau, the Alice Bay Cookbook was published in November of 1985. This regional cookbook, a savory sampler from Washington's Skagit Valley celebrated its 25th Anniversary in 2010. It was noted by the New York Times "Best Seller List" as "Paperback Best Seller" at the same time as Dr. Suess' You're Only Young Once! With numerous printings, the strength of the cookbook remains in its common kitchen approach using fresh seasonal, locally grown fruits, vegetables, meats and seafood.


Welcome the weekend with a rich and decadent version of an old favorite.

Alice Bay French Toast

  • 2/3 cup orange juice

  • 1/3 cup Triple Sec or Grand Marnier

  • 1/3 cup milk

  • 1/2 teaspoon vanilla

  • 1/4 tsp salt

  • 1/4 cup sugar

  • 6 eggs, beaten

  • 12 thick slices French bread

Combine orange juice, Triple Sec, milk, vanilla, salt and sugar. Add beaten eggs. Pour over thick slices of bread. Refrigerate overnight. Heat 2 Tablespoons of butter in heavy skillet and cook slices 5-8 minutes on each side, until golden brown. Dust with confectioners' sugar and serve warm with maple syrup or fresh seasonal berries.
6 portions.


Alice Bay readers' writings

"I have tons of cookbooks, but I use the Alice Bay the most."
"I use your book all the time... your blueberry muffins are the best and we used your Kransekake recipe for our daughter's wedding."
"It is my pink bible."