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The New Alaska Cookbook
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The new Alaskan cuisine - a sophisticated regional food of the North. From fat diver scallops of Kodiak Island to prized salmon from the Copper River; 120 recipes that will conjure up the wonder of the Alaskan experience for home cooks everywhere. 7x10 inches 256 pgs. In a state where weather geography and even the palate of the population can pose a serious challenge in the kitchen Alaskas best chefs keep a big bottle of creativity within arms reach. Combine this creative juice with the states wondrous natural bounty and the result is the new Alaskan cuisine-a sophisticated regional food of the North. With an emphasis on fresh ingredients and culinary style this is the first cookbook to gather recipes from Alaskas best chefs in one exciting cookbook. From the fat diver scallops of Kodiak Island to the prized salmon from the Copper River here are 120 recipes that will conjure up the wonder of the Alaskan experience for home cooks everywhere.WHAT THE EXPERTS ARE SAYING:...a collection of sophisticated recipes for regional libraries and larger collections of chefs and seafood cookbooks.- Library Journal ABOUT THE AUTHORS:Kim Severson served as restaurant critic for the Anchorage Daily News for 7 years. In 1999 she moved to the Bay Area where she now works as a restaurant critic writer and editor for the San Francisco Chronicle. Glenn Denkler was voted Alaska Chef of the Year in 1996 and is now chef instructor at the King Career Center for the Anchorage School District. This is the first book for both.. Softcover
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