The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs

Alaskan restaurant critic and food writer Kim Severson, with the assistance of restaurant chef Glenn Denkler, has compile more than 120 superbly crafted recipes in "The New Alaskan Cookbook: Recipes From The Last Frontier's Best Chefs", each of which reflects the very best of contemporary Alaskan cuisine. Featuring a Recipe List, an informative introduction, information about the chefs who contributed creations are featured, and 'A Not About The Recipes', the dishes are arranged in sections devoted to Appetizers; Soups, Salads and Sandwiches; Entrees; Side dishes and Beverages; Sauces, Stocks, and Other Basics; and Desserts. The thoroughly 'kitchen cook friendly' recipes themselves range from Alaskan Seafood Chowder; Wild Alaska Snapper with Stir-Fry Vegetable Curry and Quick Fried Noodles; Grilled Kodiak Scallops with Roasted Red Pepper Sauce; and Cured Oven-Roasted Duck Breasts with Dried Cherry and Green Peppercorn Sauce; to Roast Cornish hen with King Prawn; Twice-Baked Gorgonzola Potatoes; Sweet Onion Jam; and Yukon Sourdough Bread Pudding. Enhanced with two appendices (The Restaurants and Food Resources), "The New Alaska Cookbook" is a strongly recommended addition to any personal and community library cookbook collection!

This cookbook is interesting to read and the recipes sound delicious. The one I have tried, the bruschetta at the beginning of the book, was very successful. I should have expected, but was surprised to see, recipes with so many different cultural influences. "Exotic" ingredients might be a draw back for Alaska bush cooks.

I bought this cookbook while I was in Ketchikan. It has fabulous recipes that showcase the freshness of AK wildlife, seafood and berries. Wonderful!!!

Severson & Denkler have done a great job offering delicious, do-able, interesting recipes and delivering them in an entertaining style. One doesn't have to be in Alaska to appreciate or use these recipes.