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The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs, by Kim Severson
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Review
"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
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About the Author
Kim Severson has written about food for The New York Times, Anchorage Daily News, and the San Francisco Chronicle. The recipient of a James Beard award, she lives in Brooklyn, NY. Glenn Denkler is the executive chef of Josephine’s in the Sheraton Anchora
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Product details
Paperback: 272 pages
Publisher: Sasquatch Books; Original edition (May 5, 2009)
Language: English
ISBN-10: 1570616043
ISBN-13: 978-1570616044
Product Dimensions:
7.2 x 0.5 x 9 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
10 customer reviews
Amazon Best Sellers Rank:
#1,497,051 in Books (See Top 100 in Books)
So many excellent recipes throughout this book, well researched and prepared to bring high level cuisine to the level that can be made by the average home "chef". A lot of recipe books have a few good items and lots of filler, you won't find that to be the case here, there are soo many gems all through these pages.
Excellent condition, would highly recommend!
My sister and I are astounded by the umber of truly delicious recipes i the book. I really love the caesar salad recipe.
This cookbook is interesting to read and the recipes sound delicious. The one I have tried, the bruschetta at the beginning of the book, was very successful. I should have expected, but was surprised to see, recipes with so many different cultural influences. "Exotic" ingredients might be a draw back for Alaska bush cooks.
I purchased this as a gift for a friend from Alaska. They enjoyed it very much.
There are a lot of good recipes and ideas for cooking salmon, halibut, shrimp, scallops and crab just like they serve it at your favorite steak and seafood restaurant. Ingredients are easily accessible after a trip to the grocery in the lower 48. But I don't think I would know it was in any way Alaskan cuisine unless the view through the lodge window told me so. The chefs in this compilation are working jobs at high end lodge and restaurants after being trained in the art somewhere else. Lodge clientele are paying top notch rates for their Alaskan fishing or hunting experience so no one is taking any chances with the menu choices. Perhaps that is why there aren't any recipes featuring local Alaskan caribou, wild game, razor clams or arctic char. Just the stuff we see at every seafood counter in the lower 48. I counted more than 50 recipes for salmon, halibut, crab, oysters and scallops while only each for goose, venison, Cornish game hen and a couple of pork, beef and chicken dishes to help out the seafood impaired crowd. I will put this collection next to my Tom Douglas cookbooks for ideas when entertaining out of townies after a trip to Seattle's Pike Market!
A friend had this cookbook and made the Chili Verde recipe. It was excellent. So I had to find it and I was able to order it on Amazon. I have made several of the other recipes now and all of them I would make again. I would recommend this cookbook to anyone.
I bought this book [...] in Anchorage while on vacation to help me cook all the fish we were catching. so far, so Great! the Herb crusted Halibut is wonderful! so is the Barbequed salmon with tomato-caper salad.some recipes are kind of involved, but so worth it!
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