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Books: Cooking by Cuisine -> Cooking American
The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs
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by:
Severson, Kim
Denkler, Glenn
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Publisher:
Sasquatch Books
Published: November, 2001
ISBN: 1570612692
Format:Paperback
Pages:243
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Book Description
From Library Journal
Severson, former restaurant critic for the Anchorage Daily News, says she got a lot of comments about whale blubber when she mentioned her latest project. But she and Denkler, a "hotshot chef" turned culinary instructor, have put
together a collection of sophisticated recipes from a dozen of Alaska's top chefs, without a hint of blubber. Not surprisingly, seafood, from king crab to Copper River wild salmon to Kodiak diver scallops, does feature prominently. A number of books have
showcased Hawaii's talented cooks, and now here's a look at the food of our other noncontiguous state. For regional libraries and larger collections of chefs' and seafood cookbooks.
Copyright 2001 Reed Business Information, Inc.
Product
Description:
In a state where weather, geography, and even the palate of the population can pose a serious challenge in the kitchen, Alaska's best chefs keep a big bottle of creativity within arm's reach. Combine this creative juice with the state's
wondrous natural bounty and the result is the new Alaskan cuisine--a sophisticated, regional food of the North. With an emphasis on fresh ingredients and culinary style, this is the first cookbook to gather recipes from Alaska's best chefs in one
exciting cookbook. From the fat diver scallops of Kodiak Island to the prized salmon from the Copper River, here are 120 recipes that will conjure up the wonder of the Alaskan experience for home cooks everywhere.
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