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

Kim Severson

Sasquatch Books, 2001 - Cooking - 243 pages

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.

About the author

Kim Severson is the Atlanta bureau chief for the New York Times dining section, a position she has held since 2010. The winner of four James Beard Awards, she has written about food and dining for the Times, the San Francisco Chronicle, and several magazines. She is also the author of the memoir Spoon Fed:How Eight Cooks Saved My Life. Severson lives in Atlanta, Georgia with her daughter.

Bibliographic information

• Title: The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs
• Author: Kim Severson
• Contributor: Glenn Denkler
• Publisher: Sasquatch Books, 2001
• ISBN: 1570612692, 9781570612695
• Length: 243 pages
• Subjects: Cooking / Regional & Ethnic / American / Northwestern States