Author: James O. Fraioli
Publisher: GLOBE PEQUOT ( THE LYONS PRESS, FALCON), Apr 2013
Binding: Softcover
ISBN: 0-7627-8804-6
Synopsis
25 of America?s finest chefs including 5 James Bear award winners, share their favorite recipes using the Last Frontier?s wild, natural, & sustainable seafood. Color photos; 8x10 inches, 288 pgs.
More Information
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 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.
