Fresh Alaska Cookbook
Seiten
2018
University of Alaska Press (Verlag)
978-1-60223-359-1 (ISBN)
University of Alaska Press (Verlag)
978-1-60223-359-1 (ISBN)
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What’s for dinner tonight? Is it something shaken from a bag or peeled from a plastic tray? Or is it flaky, fresh salmon paired with rhubarb-berry agua fresca? Alaska Native chef Rob Kinneen is out to revolutionize how Alaskans—and the world—see Alaska cuisine and with the Fresh Alaska Cookbook, he shows that it is possible for anyone to make this cuisine a hearty, healthy addition to our dinner rotations.
While Kinneen spent time cooking in the busy kitchens of New York and New Orleans, his heart always remained in Alaska. Kinneen made it his mission to bring the flavors of his home state to the lower 48, combining contemporary cooking with Alaska’s native plants and animals. Going beyond smoked salmon and crab chowder, Kinneen introduces us to Arctic Polenta and Razor Clam Fritters with Smoked Mustard Aioli. Salmon, crab, and moose do figure prominently in the book, of course, but so do updates of foods like agudak and bannock. Along with the recipes, Kinneen describes the culinary culture of the many regions and peoples of Alaska and argues for the importance of a local food movement. He also offers tips for non-Alaskan cooks who want to taste more of the flavors unique to the state. From coast to interior, Alaska never tasted so good!
While Kinneen spent time cooking in the busy kitchens of New York and New Orleans, his heart always remained in Alaska. Kinneen made it his mission to bring the flavors of his home state to the lower 48, combining contemporary cooking with Alaska’s native plants and animals. Going beyond smoked salmon and crab chowder, Kinneen introduces us to Arctic Polenta and Razor Clam Fritters with Smoked Mustard Aioli. Salmon, crab, and moose do figure prominently in the book, of course, but so do updates of foods like agudak and bannock. Along with the recipes, Kinneen describes the culinary culture of the many regions and peoples of Alaska and argues for the importance of a local food movement. He also offers tips for non-Alaskan cooks who want to taste more of the flavors unique to the state. From coast to interior, Alaska never tasted so good!
Rob Kinneen is an Alaska Native chef who has been working in restaurants since he was fifteen years old. He has worked and staged in Louisiana, North Carolina, New York, and Illinois. He is a chef at The Boot in Durham, North Carolina, and also runs a catering company specializing in Alaska cuisine. Brian Adams is a professional photographer specializing in environmental portraiture and medium-format photography. He lives in Anchorage.
| Erscheinungsdatum | 03.08.2018 |
|---|---|
| Verlagsort | Farmington Hills |
| Sprache | englisch |
| Maße | 191 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher | |
| ISBN-10 | 1-60223-359-4 / 1602233594 |
| ISBN-13 | 978-1-60223-359-1 / 9781602233591 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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