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

by Kim Severson

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.

Genres: Cookbooks

454 pages, Paperback

First published November 1, 2001

About the author

Kim Severson has been a staff writer for the New York Times since 2004. Previously, she spent six years writing about cooking and the culture of food for the San Francisco Chronicle. Before that, she had a seven-year stint as an editor and reporter at the Anchorage Daily News in Alaska. She has won the Casey Award Medal for Meritorious Journalism on childhood obesity and four James Beard Awards for food writing."

Reviews

[Catherine Woodman · Rating 4 out of 5]

This is an outstanding cookbook which I have made about 15 things and all of them have been sensational--comes from various chefs in Alaska, mostly from Anchorage--but the halibut recipes are all good--the salsa verde is astounding, and the shrimp ciopinno is the best