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.
- ISBN10 6613008192
- ISBN13 9786613008190
- Publish Date 1 February 2011 (first published 7 January 2002)
- Publish Status Active
- Out of Print 25 September 2012
- Publish Country US
- Imprint Sasquatch Books
- Format eBook
- Pages 272
- Language English