The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs by Denkler, Glenn, Severson, Kim(May 5, 2009) Paperback

by Kim Severson

In a state where weather, geography, and even the palate of the population can pose a serious challenge in the kitchen, Alaska's best chefs keep a big bottle of creativity within arm's reach. Combine this creative juice with the state's 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 Alaska's 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.

Genres: Cookbooks

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