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Profiles the achievements of twelve regional chefs in a tribute to Alaska's world-class cuisine that places an emphasis on its seafood and regional ingredients, featuring recipes for such fare as Wild Mushroom Tart, Cream of Alaskan Summer Squash, and Fresh Sweet Basil Soup. Original.
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About the Author:
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. Glenn Denkler is the executive chef of Josephine’s in the Sheraton Anchora
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- PublisherSasquatch Books
- Publication date2009
- ISBN 10 1570616043
- ISBN 13 9781570616044
- BindingPaperback
- Number of pages243
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