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

by Glenn Denkler,Kim Severson

Download The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs eBook
ISBN:
1570612692
Author:
Glenn Denkler,Kim Severson
Category:
Regional & International
Language:
English
Publisher:
Sasquatch Books; F First Paperback Edition Used edition (November 2001)
Pages:
256 pages
EPUB book:
1730 kb
FB2 book:
1914 kb
DJVU:
1108 kb
Other formats
doc azw mbr lrf
Rating:
4.2
Votes:
990


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.

Kim Severson has written about food for The New York Times, Anchorage Daily News, and the San Francisco Chronicle. Glenn Denkler is the executive chef of Josephine’s in the Sheraton Anchora.

The New Alaska Cookbook book. Goodreads helps you keep track of books you want to read. Start by marking The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs as Want to Read: Want to Read savin. ant to Read.

Kim Severson has been a food writer for The New York Times since 2004. Severson & Denkler have done a great job offering delicious, do-able, interesting recipes and delivering them in an entertaining style

Kim Severson has been a food writer for The New York Times since 2004. The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet. Cindy Burke, Kim Severson. Spoon Fed: How Eight Cooks Saved My Life. Severson & Denkler have done a great job offering delicious, do-able, interesting recipes and delivering them in an entertaining style. One doesn't have to be in Alaska to appreciate or use these recipes.

The New Alaska Cookbook: Recipes from the Last Frontiers Best Chefs by Kim Severson with Glenn Denkler Publisher: Sasquatch Books Date: 2001 ISBN: 1-57061-269-2 Paperback 243 pages Dimensions: 7 x 10 Condition: Used book. Out-of-this-world ingredients (consider the King crab. For allergy sufferers: I have a dog, but neither of us smoke. Learn more about this item.

Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best . This much-lauded cookbook profiles a dozen Alaska chefs who are developing and perfecting the tastes and flavors of the Last Frontier

Become a member and you can create your own personal ‘Bookshelf’. 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 chefs A note about the recipes Appetizers Soups, salads, and sandwiches Entrees Side dishes and beverages Sauces, stocks, and other basics Desserts Appendix : The restaurants Appendix : Food resources. Genre/Form: Cookbooks. Personal Name: Denkler, Glenn. Rubrics: Cooking, American Cooking Alaska. Download now The new Alaska cookbook : recipes from the last frontier's best chefs Kim Severson with Glenn Denkler. Download PDF book format. Download DOC book format.

Alaska’s out-of-this-world ingredients (like King crab and Copper River salmon) combined with . The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs.

Alaska’s out-of-this-world ingredients (like King crab and Copper River salmon) combined with creative chefs makes for adventurous and sophisticated eating. While Alaska is known for its world-class seafood - particularly salmon and crab - it’s strange that the region is not yet seen as the culinary center it truly is. This much-lauded cookbook is looking to change all that, profiling a dozen Alaska chefs who are developing and perfecting the tastes and flavors of the Last Frontier.

Find nearly any book by Glenn Denkler. Get the best deal by comparing prices from over 100,000 booksellers. by Kim Severson, Glenn Denkler. ISBN 9781570612695 (978-1-57061-269-5) Softcover, Sasquatch Books, 2001.

Recipes from the Last Frontier's Best Chefs. The Soup Sisters Cookbook. by Glenn Denkler, Kim Severson.

Biscuiteers Book of Iced Gifts by Biscuiteers -Olive Trees and Honey -The Gastroparesis Healing Diet: A Guided Program for Promoting Gastric Relief, Reducing Symptoms and Feeling Great by Tammy Chang -The Saffron Tales.

Biscuiteers Book of Iced Gifts by Biscuiteers -Olive Trees and Honey -The Gastroparesis Healing Diet: A Guided Program for Promoting Gastric Relief, Reducing Symptoms and Feeling Great by Tammy Chang -The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan -Mug Crumbles: Ready in 3 Minutes in the Microwave by Christelle Huet-Gomez. Посмотреть все изображения.

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.
  • Mpapa
So many excellent recipes throughout this book, well researched and prepared to bring high level cuisine to the level that can be made by the average home "chef". A lot of recipe books have a few good items and lots of filler, you won't find that to be the case here, there are soo many gems all through these pages.
  • Defolosk
Excellent condition, would highly recommend!
  • fabscf
My sister and I are astounded by the umber of truly delicious recipes i the book. I really love the caesar salad recipe.
  • Kikora
This cookbook is interesting to read and the recipes sound delicious. The one I have tried, the bruschetta at the beginning of the book, was very successful. I should have expected, but was surprised to see, recipes with so many different cultural influences. "Exotic" ingredients might be a draw back for Alaska bush cooks.
  • breakingthesystem
I purchased this as a gift for a friend from Alaska. They enjoyed it very much.
  • Gadar
There are a lot of good recipes and ideas for cooking salmon, halibut, shrimp, scallops and crab just like they serve it at your favorite steak and seafood restaurant. Ingredients are easily accessible after a trip to the grocery in the lower 48. But I don't think I would know it was in any way Alaskan cuisine unless the view through the lodge window told me so. The chefs in this compilation are working jobs at high end lodge and restaurants after being trained in the art somewhere else. Lodge clientele are paying top notch rates for their Alaskan fishing or hunting experience so no one is taking any chances with the menu choices. Perhaps that is why there aren't any recipes featuring local Alaskan caribou, wild game, razor clams or arctic char. Just the stuff we see at every seafood counter in the lower 48. I counted more than 50 recipes for salmon, halibut, crab, oysters and scallops while only each for goose, venison, Cornish game hen and a couple of pork, beef and chicken dishes to help out the seafood impaired crowd. I will put this collection next to my Tom Douglas cookbooks for ideas when entertaining out of townies after a trip to Seattle's Pike Market!
  • Nahn
A friend had this cookbook and made the Chili Verde recipe. It was excellent. So I had to find it and I was able to order it on Amazon. I have made several of the other recipes now and all of them I would make again. I would recommend this cookbook to anyone.
I bought this book [...] in Anchorage while on vacation to help me cook all the fish we were catching. so far, so Great! the Herb crusted Halibut is wonderful! so is the Barbequed salmon with tomato-caper salad.
some recipes are kind of involved, but so worth it!