The New Alaska Cookbook by Glenn Denkler
Out-of-this-world ingredients (consider the King crab and the salmon from the Copper River) combined with creative chefs makes for adventurous and sophisticated eating. This much-lauded cookbook profiles 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 or remote lodges or far-flung towns, these chefs are finding wonderful local ingredients and either inventing new dishes or re-interpreting classics. The traditional Alaskan Seafood Chowder is a hearty and malleable recipe that takes advantage of the fact that Alaskan kitchens usually have a good supply on hand of various kinds of fin- and shellfish. Naturally, the book offers up a good half-dozen other fish recipes as well. The Wild Mushroom Tart reflects the bounty of the many forests—and fortunately excellent foraged mushrooms are showing up at farmers markets in the lower-48. Alaska is famous for its long summer days that produce bumper crops and outsized vegetables. Cream of Alaskan Summer Squash and Fresh Sweet Basil Soup is a terrific solution to too many zucchinis (an issue for many home farmers). Roast Cor
Kim Severson has written about food for The New York Times, Anchorage Daily News, and the San Francisco Chronicle. The recipient of a James Beard award, she lives in Brooklyn, NY. Glenn Denkler is the executive chef of Josephine’s in the Sheraton Anchora
| SKU | Unavailable |
| ISBN 13 | 9781570616044 |
| ISBN 10 | 1570616043 |
| Title | The New Alaska Cookbook |
| Author | Glenn Denkler |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Sasquatch Books |
| Year published | 2009-05-05 |
| Number of pages | 272 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |