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.

About the Author

For seven years, Kim Severson served as restaurant critic for the Anchorage Daily News. In 1999, she moved to the Bay Area, where she now works as a restaurant critic, writer, and editor for the San Francisco Chronicle.

Glenn Denkler was voted Alaska Chef of the Year in 1996 and is now chef instructor at the King Career Center for the Anchorage School District.

"About this title" may belong to another edition of this title.

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