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Cooking Alaskan
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Displaying 1 - 3 of 3 reviews
November 17, 2019
The book pictured is one of over 300 cookbooks in my home library. It is a great book to own, especially if you live in Alaska, the Canadian provinces, Maine, Minnesota, Montana, North Dakota, the Northwest Territories, Nunavut, the Yukon, or in the northern regions of Europe, and Russia. Its antlered-game section shows and explains how to butcher a moose, and it supplies recipes made with moose meat such as "Moose Liver and Onions," "Crispy Moose Liver Steaks," "Moose Heart with Sage Dressing," "Moose Tongue Stew," "Jellied Moose Nose," and "Moose Head Soup."
It also has preparation instructions and recipes to prepare northern Pacific, and Atlantic fish such as Artic grayling, cod, halibut, herring, hooligan, lingcod, Neptune, pike, rockfish, sablefish, salmon, trout, and shellfish such as clams, cockles, mussels, oysters, scallops, and of course, crab and shrimp. Moreover, it has preparation instructions, and recipes for abalone, gumboots, limpets, marine snails, octopus, sea cucumber, sea urchin, squid, sea lion, seal, walrus, and whale for that sea fare connoisseur of that discriminating taste.
It includes game birds too from the plucking, to the skinning, to the cooking, to the roasting of ducks, geese, grouse, mulligan, and that tasty ptarmigan. Besides the antlered moose, other antlered game are covered such as caribou, deer, elk, goat, and sheep. Moose teriyaki steaks I am sure will activate that salivating gland, and therefore it is sure to be a most popular dish served during family dinners.
Other fare includes bear, beaver, bison (buffalo), hare, lynx, mountain goat, muskrat, porcupine, and squirrel of that reliability; for that latter can be found in that tree, on that wire, or adrift on the open sea upon that leafy hazelnut branch making itself an easy target for that poor marksman to hit, that sharpshooter to kill, and that fisherman to net, respectively.
From that animal kingdom, the book ends up in the plant kingdom explaining the preparation, drying, canning, freezing of vegetables, herbs, spices, berries, and other vegetation grown in the cold zones of that hardy North where the strong survive, to thrive, and therefore the weak minded should not attempt it; for it is certain that if he cannot take that wild, that inconvenience, he will die.
It also has preparation instructions and recipes to prepare northern Pacific, and Atlantic fish such as Artic grayling, cod, halibut, herring, hooligan, lingcod, Neptune, pike, rockfish, sablefish, salmon, trout, and shellfish such as clams, cockles, mussels, oysters, scallops, and of course, crab and shrimp. Moreover, it has preparation instructions, and recipes for abalone, gumboots, limpets, marine snails, octopus, sea cucumber, sea urchin, squid, sea lion, seal, walrus, and whale for that sea fare connoisseur of that discriminating taste.
It includes game birds too from the plucking, to the skinning, to the cooking, to the roasting of ducks, geese, grouse, mulligan, and that tasty ptarmigan. Besides the antlered moose, other antlered game are covered such as caribou, deer, elk, goat, and sheep. Moose teriyaki steaks I am sure will activate that salivating gland, and therefore it is sure to be a most popular dish served during family dinners.
Other fare includes bear, beaver, bison (buffalo), hare, lynx, mountain goat, muskrat, porcupine, and squirrel of that reliability; for that latter can be found in that tree, on that wire, or adrift on the open sea upon that leafy hazelnut branch making itself an easy target for that poor marksman to hit, that sharpshooter to kill, and that fisherman to net, respectively.
From that animal kingdom, the book ends up in the plant kingdom explaining the preparation, drying, canning, freezing of vegetables, herbs, spices, berries, and other vegetation grown in the cold zones of that hardy North where the strong survive, to thrive, and therefore the weak minded should not attempt it; for it is certain that if he cannot take that wild, that inconvenience, he will die.
March 27, 2022
Great cookbook with a huge amount of recipes!
January 22, 2008
Yep, it's a fun read. It's also practical. My 2nd favorite of the Alaska kind. :) It has how to cook plants, animals, and sourdough. Some of them I'm obviously not going to try, but then there are others.
Displaying 1 - 3 of 3 reviews