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The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs [Paperback]

Kim Severson , Glenn Denkler

Price: 11.86 & FREE Delivery in the UK. Details
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Book Description

July 2009
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 re-interpreting classics. The traditional Alaskan Seafood Chowder is a hearty and malleable recipe that takes advantage of the fact that Alaskan kitchens usually have a good supply on hand of various kinds of fin- and shellfish. Naturally, the book offers up a good half-dozen other fish recipes as well. The Wild Mushroom Tart reflects the bounty of the many forests—and fortunately excellent foraged mushrooms are showing up at farmers markets in the lower-48. Alaska is famous for its long summer days that produce bumper crops and outsized vegetables. Cream of Alaskan Summer Squash and Fresh Sweet Basil Soup is a terrific solution to too many zucchinis (an issue for many home farmers). Roast Cornish Hen with King Prawn is a perfect and unexpected marriage of fish and fowl—a combination that perhaps could only have been invented in Alaska. With over 120 recipes, this second edition of The New Alaska Cookbook reveals that the culinary world up north has continued to evolve in many new and delicious directions

Product details

  • Paperback: 243 pages
  • Publisher: Sasquatch Books; 2 Original edition (July 2009)
  • Language: English
  • ISBN-10: 1570616043
  • ISBN-13: 978-1570616044
  • Product Dimensions: 1.5 x 18 x 22.3 cm
  • Amazon Bestsellers Rank: 3,047,408 in Books (See Top 100 in Books)

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on (beta) 4.9 out of 5 stars  10 reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars More than 120 superbly crafted recipes 5 Jan 2008
By Midwest Book Review - Published on
Alaskan restaurant critic and food writer Kim Severson, with the assistance of restaurant chef Glenn Denkler, has compile more than 120 superbly crafted recipes in "The New Alaskan Cookbook: Recipes From The Last Frontier's Best Chefs", each of which reflects the very best of contemporary Alaskan cuisine. Featuring a Recipe List, an informative introduction, information about the chefs who contributed creations are featured, and 'A Not About The Recipes', the dishes are arranged in sections devoted to Appetizers; Soups, Salads and Sandwiches; Entrees; Side dishes and Beverages; Sauces, Stocks, and Other Basics; and Desserts. The thoroughly 'kitchen cook friendly' recipes themselves range from Alaskan Seafood Chowder; Wild Alaska Snapper with Stir-Fry Vegetable Curry and Quick Fried Noodles; Grilled Kodiak Scallops with Roasted Red Pepper Sauce; and Cured Oven-Roasted Duck Breasts with Dried Cherry and Green Peppercorn Sauce; to Roast Cornish hen with King Prawn; Twice-Baked Gorgonzola Potatoes; Sweet Onion Jam; and Yukon Sourdough Bread Pudding. Enhanced with two appendices (The Restaurants and Food Resources), "The New Alaska Cookbook" is a strongly recommended addition to any personal and community library cookbook collection!
4 of 5 people found the following review helpful
5.0 out of 5 stars Great, Humorous Helpful Cook Book 17 July 2003
By "nine25" - Published on
Severson & Denkler have done a great job offering delicious, do-able, interesting recipes and delivering them in an entertaining style. One doesn't have to be in Alaska to appreciate or use these recipes.
1 of 1 people found the following review helpful
5.0 out of 5 stars Fabulous recipes 1 Feb 2006
By S. Jones - Published on
I bought this cookbook while I was in Ketchikan. It has fabulous recipes that showcase the freshness of AK wildlife, seafood and berries. Wonderful!!!
4.0 out of 5 stars Good Recipes by lodge and restaurant chefs to please lower 48 guests! 25 Aug 2013
By D. Sweedler - Published on
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!
5.0 out of 5 stars great recipes 28 July 2011
By gweninalaska - Published on
Format:Paperback|Verified Purchase
My sister and I are astounded by the umber of truly delicious recipes i the book. I really love the caesar salad recipe.
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