The Fiddlehead Cookbook: Recipes from Alaska's Most Celebrated Restaurant and Bakery

A collection of recipes from Juneau, Alaska's, renowned Fiddlehead Restaurant includes recipes for appetizers, soups, sandwiches, seafood salads, main dishes, breads, desserts, and special sauces and dressings

At first glance, Fiddlehead smacks of political correctness: readers are informed by its founders that the Fiddlehead restaurant, located in Juneau, Alaska, uses only organic ingredients and purchases products from socially responsible companies. But, setting propriety aside, we find food for vegetarians and carnivores. And those in the Lower 48 who think Alaskans dine on whale blubber and raw fish are in for a pleasant surprise. The Fiddlehead cooks don't confine themselves to things Alaskan; standards--shrimp scampi, eggplant parmesan--put in an appearance. The regional recipes, however, are the most intriguing. Yes, fiddlehead ferns are edible, and fiddlehead pesto sounds delicious. So does Alaskan salmon, variously prepared. Snippets of information concern everything from nagoon berries to beach asparagus. Advice and alternatives abound; directions are almost too explicit. (Even the inexperienced will know that zest is the shiny part of the peel.) A mail-order list is provided, along with a selection of the authors' favorite cookbooks. All in all, a diverting, if occasionally overwhelming, addition.
Copyright 1991 Reed Business Information, Inc.

The Fiddlehead is a popular restaurant/bakery in Juneau, Alaska. Included here are recipes for the casual meals served at the restaurant, along with breads and desserts from the bakery--and an eclectic collection it is. Some of the recipes seem left over from hippie days--Bean Burgers, Healthy French Fries; others are the authors' renditions of dishes as familiar as Chicken Teriyaki. Other than an emphasis on fish, there is little here with regional identification. An optional purchase.
Copyright 1991 Reed Business Information, Inc.