Wild Alaskan Seafood
Celebrated Recipes From America's Top ChefsBook - 2011
100 recipes from 25 top chefs--- with beautiful full-color photographs Americans today each consume an average of more than sixteen pounds of fish and shellfish annually, with seafood consumption rising at a yearly rate of 15%. For the health-conscious and flavor-conscious, wild Alaskan seafood is an ideal choice---light, naturally low in fat yet high in omega-3 fatty acids, and succulent to the taste. Despite a sluggish national economy, the state's catch remains in high demand. 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. With full-color photographs of food and Alaskan locales throughout, this book is a beautiful and useful keepsake for anyone with a passion for the state's incomparable catch, as well as all visitors to, and lovers of, this great land. Including recipes from these James Beard award winners: Chef Holly Smith---Café Juanita Bradley Ogden---Root 246 Chef John Ash---John Ash & Company Chef Christine Keff---Flying Fish Chef Allen Susser---Chef Allen's
Publisher: Guilford, Conn. : Lyons Press, c2011.
Branch Call Number: 641.392 FRAIOLI
Characteristics: 275 p. : ill. ( ; 24 cm.