Synopses & Reviews
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 choicelight, naturally low in fat yet high in omega-3 fatty acids, and succulent to the taste. Despite a sluggish national economy, the states catch remains in high demand.
In Wild Alaskan Seafood, twenty-five of Americas finest chefsamong them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Sussershare their favorite recipes using the Last Frontiers 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 states incomparable catch, as well as all visitors to, and lovers of, this great land.
Including recipes from these James Beard award winners:
Chef Holly SmithCafé Juanita
Bradley OgdenRoot 246Chef John AshJohn Ash & CompanyChef Christine KeffFlying FishChef Allen SusserChef Allen's
Synopsis
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 and 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. In Wild Alaskan Seafood, twenty-five of America's finest chefs--among them, four James Beard award winners: John Ash, Bradley Ogden, Holly Smith, 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, the Last Frontier.
James O. Fraioli is the award-winning author of nine cookbooks, the first of which, Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World's Finest Chefs, received numerous honors, was presented at the White House, and was featured in the New York Times and on the Food Network. His cookbooks have also been featured on Martha Stewart Radio, the Ellen DeGeneres Show, and in Bon Appetite, Food & Wine, and Saveur. His Web site is jamesofraioli.com, and he lives in Seattle, Washington.
Synopsis
In Wild 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.
Synopsis
More than 100 recipes from twenty-five top chefs—with beautiful full-color photographs. Including recipes from these James Beard Award winners:
Executive Chef Holly Smith—Café Juanita
Executive Chef Bradley Ogden—The Lark Creek Restaurant Group
Executive Chef John Ash—John Ash and Company
Chef Christine Keff—Flying Fish
Executive Chef Allen Susser—Chef Allens Modern Seafood Grill
Synopsis
In this beautifully illustrated cookbook, 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. The chefs offer their own creative takes on preparing and serving their favorite seafood, with such recipes as herb-roasted King Salmon, Sole with Leek and Sweet Potato "Risotto," Dungeness Crab Summer Succotash, and much more. With stunning full-color photographs of the finished recipes as well as Alaskan locales, this beautiful and useful keepsake is perfect for anyone with a passion for the state's incomparable catch, as well as all visitors to, and lovers of, this great region.
About the Author
James O. Fraioli is the award-winning author of nine cookbooks, the first of which, Ocean Friendly Cuisine: Sustainable Seafood Recipes from the Worlds Finest Chefs, received numerous honors, was presented at the White House, and was featured in the New York Times and on the Food Network. His cookbooks have also been featured on Martha Stewart Radio, the Ellen DeGeneres Show, and in Bon Appetite, Food & Wine, and Saveur. His Web site is jamesofraioli.com.