Wild Alaskan Seafood : Celebrated Recipes from America's Top Chefs

  • ISBN 13:


  • ISBN 10:


  • Format: Hardcover
  • Copyright: 02/01/2011
  • Publisher: Lyons Press

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

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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. InWild 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--Cafe Juanita Bradley Ogden--Root 246 Chef John Ash--John Ash & Company Chef Christine Keff--Flying Fish Chef Allen Susser--Chef Allen's

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