Customer Reviews

Cooking Alaskan

5 star:		(9)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Where else can you find recipes for Canadian Lynx Stew and Sauteed Salmon Steaks in the same place. Or, how about Sea Cucumber Fritters or Spruce Grouse with Blueberries. This cookbook is a mixture of "normal" and exotic recipes for ALL fish, shellfish, game, game birds, and edible plants that are available in Alaska. All of the recipes are excellent and most are entertaining just to read.

As a new Alaska resident, I am so glad I stumbled upon this cookbook. My husband is an avid hunter and fisherman, and I love to garden and pick berries. Cooking Alaskan has recipes for all of our wild game, water foul, fish, seafood, herbs, vegetables, berries, and more! If you can hunt it, catch it, grow it, or pick it, there is a recipe in this cookbook for you. A majority of the recipes (if not all) are submitted by tried-and-true Alaskans, not fancy chefs, so they are easy to follow and use ingredients that can be found in any supermarket.

The best feature of Cooking Alaskan is perhaps not the recipes, but all of the extra information contained inbetween. Tips on harvesting, butchering, cleaning, and storing Alaska foods; lessons on identifying poisonous plants and berries; and antecdotes and stories of Alaskan culture are practical, useful, and most of all, entertaining. Cooking Alaskan is much more than just a cookbook!

Even though I live in Louisiana, I think this is a great book on cooking. It has lots of useful ideas, and you can substitute your local foods for the Alaskan products. The important thing is that this book teaches how to use what you have on hand, and how to prepare it and make it tasty, the same way that Alaskans have adapted to their environment. Great book at a great price.

I have owned more than one copy of this amazingly informative and very complete book! (I typically have had to replace it after friends and family from the lower 48 have visited my Alaska home.) This book provides an excellent selection of tradtional and non-traditional recipes as well as fascinating information on Alaska.

A must have for anyone who lives in Alaska, dreams of Alaska or collects cookbooks.

This cookbook seems to do well for people who need direction. It has moments of humor, which is paramount in my decision to rate it as well as I have.
As one who has eaten muktuk, and ground, as well as anyone can, their way around a sea cucumber, I didn't see anyone mention how good the eggs of shrimp taste after you boil them, or the divine chewiness of the abalone when you are out of port many miles and have nothing to eat but what you can catch.
I've been away from home for 12 years now, I can't wait to get back.
Moose is better than beef, if you spend most of your life eating moose.

This is a wonderful reference for anyone who lives in AK. It doesn't matter if you live in soggy southeast or the frigid north. There are foods in here from the entire state. It has recipes and information for just about any type of food you can harvest; seafoods, wild game, forest plants, seaweeds, etc. as well as back woods baking recipes and ideas and sourdough! The only thing it is lacking is muskox recipes and a recipe for pressure canning sea asparagus. Other than that, its an awesome book!

"Cooking Alaskan" is well-written with good, easy-to-follow recipes. Not only does it have great suggestions for varied recipes, it also teaches the reader how to actually work with the foods from live crab to fish or octopus. I recommend this book to anyone, especially if you live in or visit Alaska!

I had no idea that a whole porcupine could be cooked by throwing it on hot coals and burning off the quills. This could change the face of suburban barbecue. The whole book is a delight in many ways. It gives a real sense of people who depend upon the bounty of nature, and make the best use of the great things they have. It would be worthwhile just for the read, but there is good advice on cooking game and seafood. The recipes are mostly simple, no lavish sauces here. The message is a basic one: if you have great stuff to start with, there is no need to doll it up. The great chef James Beard said his favorite foods were raw apples and raw oysters -- things that require no cooking at all. It's worth pondering.

As a lifelong Alaskan, this book contained recipes that I've been searching for, but have never found. Yay!! It covers a variety of recipes - from blueberries to Walrus - and it would make a great gift for friends in and out of Alaska.

Bought this for my daughter and she loved it. I've gone to her home unexpectedly and there it was propped open on her coffee table with markers in pages, so I know she is reading it.