The New Alaska Cookbook

Additional Details

Description: "Imagine having to figure out how to secure fresh arugula or raspberries during a cold snap that sends the temperature to 40 below zero," writes author Kim Severson in The New Alaska Cookbook – the first ever to explore the modern culinary style of Alaska. In a state where weather and geography can pose serious challenges in the kitchen, many talented chefs are still drawn to Alaska's remarkable natural bounty. 

From fat diver scallops of Kodiak Island to prized salmon from the Copper River to morels the size of your hand, today's best chefs have a stunning array of raw ingredients from which to create original and sophisticated dishes. 

Emphasizing fresh ingredients, ethnic influences, and easy resourcefulness, the more than 120 recipes here will conjure up the wonder and beauty of the Last Frontier for home cooks everywhere. 

Recipe Sampler 

• Deviled Crab Cakes with Red Chile Mayonnaise 
• Wild Mushroom Tart 
• Smoked Halibut Chowder 
• Cream of Alaskan Summer Squash & Fresh Sweet Basil Soup 
• Wildberry Salmon Salad 
• Grilled Salmon with Balsamic Reduction & Tomato-Leek Relish 
• Grilled Kodiak Scallops with Roasted Red Pepper Sauce 
• Roast Cornish Hen with King Prawn 
• Fiddlehead & Wild Mushroom Relish 
• Warm Berry Crisp with Birch Syrup Butter Pecan Ice Cream 

"This tasty collection of recipes proves that when it comes to food, Alaska is no wilderness." 

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Condition: Good condition.