New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs
Out-of-this-world ingredients (consider the King crab and the salmon from the Copper River) combined with creative chefs makes for adventurous and sophisticated eating. This much-lauded cookbook profiles a dozen Alaska chefs who are developing and perfecting the tastes and flavors of the Last Frontier. Whether they are located in downtown hotel restaurants or remote lodges or far-flung towns, these chefs are finding wonderful local ingredients and either inventing new dishes or...
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Alaska’s out-of-this-world ingredients (like King crab and Copper River salmon) combined with creative chefs makes for adventurous and sophisticated eating. While Alaska is known for its world-class seafood — particularly salmon and crab — it’s strange that the region is not yet seen as the culinary center it truly is. This much-lauded cookbook is looking to change all that, profiling a dozen Alaska chefs who are developing and perfecting the tastes and flavors of the Last Frontier. Whether they are located in downtown hotel restaurants, remote lodges, or far-flung towns, these chefs are finding wonderful local ingredients, inventing new dishes, and re-interpreting classics. Featuring recipes for such mouth-watering dishes as Wild Mushroom Tart, Cream of Alaskan Summer Squash, and Fresh Sweet Basil Soup, this is a great introduction to an often overlooked region. 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 Cahners Business Information.
Recipe ListVIAcknowledgmentsXIntroductionXIThe ChefsXIVA Note About the RecipesXXIIIAppetizers1Soups, Salads, and Sandwiches31Entrees61Side Dishes and Beverages163Sauces, Stocks, and other Basics185Desserts207AppendixThe Restaurants231AppendixFood Resources232Index233
\ From the Publisher"Strongly recommended addition to any personal and community library cookbook collection!" —The Midwest Book Review "Alaska cuisine reaches new heights with this savory collection of recipes from some of the state’s best chefs." —Alaska Airlines\ \ \ \ \ Library JournalSeverson, 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 Cahners Business Information.\ \
