Alaska Heritage Seafood Ckbk a - Chandonnet, Ann
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KING CRAB, SALMON, HALIBUT, FLOUNDER, SPOT SHRIMP, CLAMS, STEELHEAD, COD, ARCTIC CHAR, MUSSELS, SQUID, SCALLOPS, ROCKFISH, DOLLY VARDEN . . any seafood lover knows this incantation usually means Alaska. In The Alaska Heritage Seafood Cookbook, author Ann Chandonnet gathers recipes for almost 100 species of Northern sea life-freshwater fish, saltwater fish, and shellfish-with a special nod to salmon and halibut that have made Alaskan fish a prize in homes and on restaurant menus around the world. The Alaska Heritage Seafood Cookbook pays tribute to one of Alaska's great resources and brings the…mehr

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Produktbeschreibung
KING CRAB, SALMON, HALIBUT, FLOUNDER, SPOT SHRIMP, CLAMS, STEELHEAD, COD, ARCTIC CHAR, MUSSELS, SQUID, SCALLOPS, ROCKFISH, DOLLY VARDEN . . any seafood lover knows this incantation usually means Alaska. In The Alaska Heritage Seafood Cookbook, author Ann Chandonnet gathers recipes for almost 100 species of Northern sea life-freshwater fish, saltwater fish, and shellfish-with a special nod to salmon and halibut that have made Alaskan fish a prize in homes and on restaurant menus around the world. The Alaska Heritage Seafood Cookbook pays tribute to one of Alaska's great resources and brings the state's proud past to the table. This collection includes traditional and contemporary recipes.
Autorenporträt
Ann Chandonnet lived in Alaska for 34 years--in Anchorage, Chugiak, Anchorage again and Juneau. On board The Fair Ann out of Juneau, she hooked into a few kings and a fair-sized halibut, and pulled them in herself--while a 108-pound Akita perched on her boot toe to be close to the action. Chandonnet wrote the "Frontier Fare" column of Alaska magazine for 10 years, was the food writer for The Anchorage Times from 1982-1992 and continues to piece together food histories including Gold Rush Grub (University of Alaska Press), which won both state and national awards for education writing. She enjoys getting behind the scenes of good food--in the kitchens of wilderness lodges and seafood restaurants, in the orchards of Washington fruit growers, and at a 5,000-year-old Alutiiq fish camp site on Prince William Sound. (Her find at that remove dig was a seal knuckle.) Her articles on food history have appeared in Early American Life, California Girl, the Alaska Airlines magazine and Food History News. Chandonnet and her husband of more than 50 years recently retired to Lake St. Louis, MO, where she volunteers in 1820 costume at a nearby Daniel Boone Historical Site and is learning open hearth cooking.