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Compiled by the editors of Alaska Northwest Books, The Alaska Homegrown Cookbook contains the best recipes from dozens of Alaska Northwest cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and of course, seafood. In addition there is a section on recipes for wild game as well as side dishes, and even beverages such as Alaska Cranberry Tea. Here are over 200 of the best recipes from the Last Frontier with an introduction by Alaskan chef, Kirsten Dixon. Illustrated with line drawings and black and white photos. A must have for Native Alaskans and visitors alike.
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 Cornish Hen with King Prawn is a perfect and unexpected marriage of fish and fowl&—a combination that perhaps could only have been invented in Alaska. With over 120 recipes, this second edition of The New Alaska Cookbook reveals that the culinary world up north has continued to evolve in many new and delicious directions
"The Alaska Almanac" is the bestselling reference to America's biggest, northernmost state. Whether you dream of visiting Alaska, have seen its grandeur, or live in the 49th state, this book is an all-about-Alaska education in a take-it-with-you package. "Easy and fun to read . . . The best guide to bring to Alaska".--"The Boston Globe". 12 maps, illustrations throughout.
In this second edition of her acclaimed cookbook, Chef Kirsten Dixon has added new recipes and revised some of her classics to reflect the changes in palate. She has also updated her commentary on the seasonal foods and events that have evolved over the past few years. Nestled on a remote wilderness lake where the famous Iditarod Sled Dog Trail passes nearby, the kitchen at The Winterlake Lodge provides elegant regional cuisine that continues to excite international clientele, as well as culinary fans around the world. Co-owner and Chef Kirsten Dixon has successfully built her reputation on the coupling of two themes: world-class cuisine and America's last wilderness frontier. Along with her husband Carl, the couple welcomes visitors who arrive by small bush plane, dog team, or snowmobile at their remote lodge in the roadless wilderness to enjoy her stylish fare and log-cabin hospitality. Lavishly illustrated with professional photos that include some of her 100 sumptuously plated recipes, the majestic roaming wildlife out the door, and some of the most impressive landscapes under the midnight sun, this cookbook is a cooking lesson, a memoir, and an invitation into this adventurous lifestyle.
Celebrating 23 years in print, this edition features fun, fact-filled information about geography, history, economy, and cultures of the northernmost state. Maps & illustrations throughout.