Alaska Heritage Seafood Cookbook PDF Download

Author: Ann Chandonnet
Publisher: Epicenter Press
ISBN: 9781941890332
Category :
Languages : en
Pages : 294

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Book Description
KING CRAB, SALMON, HALIBUT, FLOUNDER, SPOT SHRIMP, CLAMS, STEELHEAD, COD, ARCTIC CHAR, MUSSELS, SQUID, SCALLOPS, ROCKFISH, DOLLY VARDEN . . any seafood lover knows this incantation usually means Alaska. In The Alaska Heritage Seafood Cookbook, author Ann Chandonnet gathers recipes for almost 100 species of Northern sea life-freshwater fish, saltwater fish, and shellfish-with a special nod to salmon and halibut that have made Alaskan fish a prize in homes and on restaurant menus around the world. The Alaska Heritage Seafood Cookbook pays tribute to one of Alaska's great resources and brings the state's proud past to the table. This collection includes traditional and contemporary recipes.

Author: Ann Chandonnet
Publisher:
ISBN: 9780882404691
Category : Cooking
Languages : en
Pages : 0

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Book Description
"The Alaska Heritage Seafood Cookbook" pays tribute to one of Alaska's great resources and brings the state's proud past to the table. This collection includes traditional and contemporary recipes, tips on cooking, buying, and preparing seafood, fascinating Alaska legend and lore, sources for obtaining fish by mail order, a complete glossary of species, suggested menus and 150 recipes. 50 b&w photos, 1 map.

Author: Carol Ann Shipman
Publisher:
ISBN: 9780888395849
Category : Cooking
Languages : en
Pages : 0

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Book Description
Dishes that look good and taste wonderful. Exquisite full-color photographs throughout. From the Nature's Gourmet Series. This unique Cookbook series includes Wild Game, Berries, My Personal Cookbook, Seafood and Salmon Cookbooks with unique recipes for all occasions. The Seafood Cookbook is a stunning collection of fabulous seafood recipes from around the world. It presents a feast for the senses that mirrors the richness of the sea. Shipman's idea of an impressive dish is not one that is technically difficult to create or bizarre in its originality, but one that looks good and tastes absolutely wonderful. Whether it's the Lobster, Chanterelle Mushroom and Leek Frittata, Crab Cakes with Roasted Red Pepper Sauce or New England Clam Chowder, you will introduce your guests to a dazzling array of imaginative dishes to suit a variety of occasions.

Author: Ann Chandonnet
Publisher: University of Alaska Press
ISBN: 1889963712
Category : Cooking
Languages : en
Pages : 499

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Book Description
Ann Chandonnet brings us a rollicking history of gold rush food complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike. The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meat packing. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make due with beans and nettle soup. Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs. Gold Rush Grub will appeal to general readers, cookbook aficionados, and anyone who loves a good meal and a great story. "There's a heavy dose of gold rush history here, which sets it a cut above your normal recipe-oriented cookbook." The Midwest Book Review "[A] fascinating new culinary history of gold miners in California, Alaska and the Klondike." Northwest Palate Chandonnet ably demonstrates how the cuisine high and low of the western gold rushes fits into America's culinary mainstream. A unique look at the last great adventure. Bruce Merrell, Alaska Bibliographer, Anchorage Municipal Libraries

Author: James Fraioli
Publisher: Rowman & Littlefield
ISBN: 0762767642
Category : Cooking
Languages : en
Pages : 293

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Book Description
In Wild Alaskan Seafood, twenty-five of America’s finest chefs—among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser—share their favorite recipes using the Last Frontier’s wild, natural, and sustainable seafood.

Author: Randy Bayliss
Publisher:
ISBN: 9780882405537
Category : Cooking
Languages : en
Pages : 216

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Book Description
"Life's a Fish and Then You Fry" takes a romp through the culinary curiosities of coastal Alaska. With snappy cooking tips from Randy Bayliss, and the weird and wonderful art of Ray Troll, this is not your mother's cookbook.

Author: Emma Teal Laukitis
Publisher: Sasquatch Books
ISBN: 1632174332
Category : Cooking
Languages : en
Pages : 11

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Book Description
"A cookbook that celebrates abundance, and pays tribute to precious landscapes that offer us such satisfying meals." Food & Wine magazine Follow the Salmon Sisters as they celebrate the seasons through the food, traditions, and rituals of their Alaskan home. Lush photography, charming illustrations, 60 comforting recipes, and 35 traditions showcase and honor the untamed spirit, natural bounty, and seasonal rhythms of land and sea. Open up the rich pages of Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. A place of resilience and cherished traditions. While the landscape is vast, the community is tight-knit. This is the world of the Salmon Sisters and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food. The cookbook is organized by season. In each section, readers will find: Recipes ideal for the home cook Illustrated rituals and traditions Stories from Alaskan women on living and eating well A Solstice or Equinox menu to celebrate the seasonal harvest Expansive and intimate photography The recipes and projects are delicious and satisfying. For example, forage spruce tips and make Spruce Tip Ice Cream. Jig for a halibut and then make Halibut Burgers with Wild Chimichurri. Emma Teal Laukitis and Claire Neaton, aka the Salmon Sisters, grew up on a homestead in Alaska's remote Aleutian Islands, and they make their livelihood harvesting wild seafood from the pristine, bountiful waters around them. This luxe hardcover reflects their values and vision, with delicious recipes and lovely traditions that is seasonal eating and living at its best.

Author: Susan Herrmann Loomis
Publisher: Workman Publishing
ISBN: 9780894805783
Category : Cooking
Languages : en
Pages : 324

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Book Description
More than 250 seafood recipes are complemented by instructions for selecting, preparing, and cooking fish; a lexicon describing hundreds of sea creatures; and interesting digressions about fish and those who harvest them

Author: Emma Teal Laukitis
Publisher: Sasquatch Books
ISBN: 1632172267
Category : Cooking
Languages : en
Pages : 210

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Book Description
Introducing Alaska’s answer to the Pioneer Woman: Two sisters share their remarkable life story as fisherwomen of the Aleutian Islands—plus 50 sustainable seafood recipes that honor the beauty of wild foods. Share in the remarkable and wild lives of Emma Teal Laukitis and Claire Neaton, the Salmon Sisters, who grew up on a homestead in the Aleutians where the family ran a commercial fishing boat in the Alaskan sea. Their book reveals through stories, recipes, and photography this outward-bound lifestyle of natural bounty, the honest work on a boat's deck, and the wholesome food that comes from local waters and land. Here are creative and simple ways to enjoy wild salmon, halibut, and spot prawns, as well as simple crafts and ideas for exploring the natural world. The sisters are committed to sustaining and celebrating the seafaring community in Alaska, and their business of selling products related to and from the ocean donates a can of wild-caught fish to local food banks for each item purchased. “To flip through the pages of Emma Teal Laukities’s and Claire Neaton’s new cookbook . . . is to be whisked away on an adventure in the country’s northernmost state.” —Martha Stewart

Author: Howard Mitcham
Publisher: Seven Stories Press
ISBN: 160980838X
Category : Cooking
Languages : en
Pages : 289

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Book Description
A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain "It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction "Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks. Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs. Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book. You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!