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Cooking Alaskan Paperback – July 1, 1983
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Top Customer Reviews
Let me tell you something; yes there is some pretty odd recipes in there, but this book is the BIBLE when it comes to wild game, fowel and seafood cooking. When I read the recipe for roast deer leg, I could almost taste it. I see fish recipes that I will most definitely try.
This book also has a chapter of foraged foods and how to prepare them, preserving (some) meat and fish and it even has recipes for pastries that, even though the ingredients arent what you'd expect to use in cookies for example, sound absolutely delicious.
I highly recomend this book if you like any wild game, fowel or seafood.
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.