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Condition: Used: Good
Comment: Tight binding, no marks, light reader use, softcover has a half inch crumple tear at bottom and the first two pages are crumpled at bottom in same spot, otherwise very good condition.
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The Fiddlehead Cookbook: Recipes from Alaska's Most Celebrated Restaurant and Bakery Paperback – August 15, 1993

4.9 out of 5 stars 17 customer reviews

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The ultimate guide to preserving and canning is the perfect complement to America's Test Kitchen's recommended canner.
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
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Editorial Reviews

From Publishers Weekly

At first glance, Fiddlehead smacks of political correctness: readers are informed by its founders that the Fiddlehead restaurant, located in Juneau, Alaska, uses only organic ingredients and purchases products from socially responsible companies. But, setting propriety aside, we find food for vegetarians and carnivores. And those in the Lower 48 who think Alaskans dine on whale blubber and raw fish are in for a pleasant surprise. The Fiddlehead cooks don't confine themselves to things Alaskan; standards--shrimp scampi, eggplant parmesan--put in an appearance. The regional recipes, however, are the most intriguing. Yes, fiddlehead ferns are edible, and fiddlehead pesto sounds delicious. So does Alaskan salmon, variously prepared. Snippets of information concern everything from nagoon berries to beach asparagus. Advice and alternatives abound; directions are almost too explicit. (Even the inexperienced will know that zest is the shiny part of the peel.) A mail-order list is provided, along with a selection of the authors' favorite cookbooks. All in all, a diverting, if occasionally overwhelming, addition.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

The Fiddlehead is a popular restaurant/bakery in Juneau, Alaska. Included here are recipes for the casual meals served at the restaurant, along with breads and desserts from the bakery--and an eclectic collection it is. Some of the recipes seem left over from hippie days--Bean Burgers, Healthy French Fries; others are the authors' renditions of dishes as familiar as Chicken Teriyaki. Other than an emphasis on fish, there is little here with regional identification. An optional purchase.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 264 pages
  • Publisher: St. Martin's Griffin (August 15, 1993)
  • Language: English
  • ISBN-10: 0312098065
  • ISBN-13: 978-0312098063
  • Product Dimensions: 7 x 0.7 x 8.9 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #952,261 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
I live a block away from the restaurant, but find myself turning to the book to cook one of their specialities at home, especially Halibut Caddy Ganty, Pasta Greta Garbo, or some of their hearty soups.
This book finally inspired me to start baking my own bread again, too. Their basic whole wheat bread recipe is great for a single person since it's for one loaf.
This is a wonderful book for seafood lovers, especially if you want to impress your friends with some inspired fish recipes. It's obvious that the cooks who wrote this book love cooking, and want readers to enjoy it too!
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Format: Paperback
Best Cookbook I've ever owned. I love so many recipes. Better than any of Juila Childs or Martha stewarts recipes.
My grandmother gave me this book when I moved from Juneau. I found that when I was really homesick I could break out a recipe and it would make me feel less wanting to go home. My family and friends are always ecstatic when I cook from this book as well. It is butter goodness for most of the recipes. I've made all the cookies, oatmeal being my favorite recipe. The fettucine greta garbo with smoked salmon is to die for and a perfect recipe to wow any guest. The north douglas chocolate cake will put you in a chocolate coma. The chicken Marsala is amazing. Also the best HANDS down quiche recipe ever. Every recipe I've tried has been the fabulous surely a very treasured book for me.
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Format: Paperback
I have had this cookbook for 10 years now. It is tattered and falling apart. It is a treasure. Everything I have made from this cookbook is fabulous! The carrot cake has been passed all over the community now. I can not recommend it high enough. I am also thrilled to see it still in print! I'm ordering another one!
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Format: Paperback Verified Purchase
Would recommend this book to anyone who likes to cook. I'm not a good baker, but I try to make bread. The sunflower-millet is great and is a staple in my home. The honey yogurt scones are very easy and absolutely the best. Serve with lemon curd (not in this book)
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Format: Paperback Verified Purchase
My quiche is not turning out as grand as theirs was at the restaurant...not rising as much + I am using store bought crusts...once I get the ingredients to perfection am going to start practicing with their crust recipe. Concentrating on the Quiche...other recipes look good, but one at a time.
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Format: Paperback
This book is wonderfully put together and very practical for all Alaskans. Highly reccommended for anyone that has access to fresh seafood, Alaskan produce or wild foods, or wants a recipe from our favorite Alaskan restaurant.
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Format: Paperback
This cookbook includes some fantastic recipes, including our family's faves Halibut Bisque, Brown Rice Salad (try it with the Fiddlehead House Dressing instead of Vinaigrette - yum), and Peach Crunch Pie.

The Marinara Sauce, however, specifies 1 tablespoon of pepper for a relatively small amount of sauce. It was practically inedible. I should have used common sense and adjusted it beforehand, but I must have been on auto-pilot that night.

Have read elsewhere that folks have had problems with several other recipes. I own the earlier (1991) edition, so hopefully these have been corrected in the present one. The marinara sauce in this 1993 edition calls for the same amount of pepper as the 1991 version.

Still worth the money, in my opinion. One of my most well-thumbed cookbooks, aside from America's Test Kitchens'!
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Format: Paperback
This cookbook would be fun reading even if you didn't cook! I especially loved the Alaska tidbits in the sidebars.
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