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The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs Paperback – May 5, 2009

by Glenn Denkler (Author), Kim Severson (Author)

12 customer reviews

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Out-of-this-world ingredients (consider the King crab and the salmon from the Copper River) combined with creative chefs makes for adventurous and sophisticated eating. This much-lauded cookbook profiles a dozen Alaska chefs who are developing and perfecting the tastes and flavors of the Last Frontier. Whether they are located in downtown hotel restaurants or remote lodges or far-flung towns, these chefs are finding wonderful local ingredients and either inventing new dishes or re-interpreting classics. The traditional Alaskan Seafood Chowder is a hearty and malleable recipe that takes advantage of the fact that Alaskan kitchens usually have a good supply on hand of various kinds of fin- and shellfish. Naturally, the book offers up a good half-dozen other fish recipes as well. The Wild Mushroom Tart reflects the bounty of the many forests—and fortunately excellent foraged mushrooms are showing up at farmers markets in the lower-48. Alaska is famous for its long summer days that produce bumper crops and outsized vegetables. Cream of Alaskan Summer Squash and Fresh Sweet Basil Soup is a terrific solution to too many zucchinis (an issue for many home farmers). Roast Cornish Hen with King Prawn is a perfect and unexpected marriage of fish and fowl—a combination that perhaps could only have been invented in Alaska. With over 120 recipes, this second edition of The New Alaska Cookbook reveals that the culinary world up north has continued to evolve in many new and delicious directions

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

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Editorial Reviews

From Library Journal

Severson, former restaurant critic for the Anchorage Daily News, says she got a lot of comments about whale blubber when she mentioned her latest project. But she and Denkler, a "hotshot chef" turned culinary instructor, have put together a collection of sophisticated recipes from a dozen of Alaska's top chefs, without a hint of blubber. Not surprisingly, seafood, from king crab to Copper River wild salmon to Kodiak diver scallops, does feature prominently. A number of books have showcased Hawaii's talented cooks, and now here's a look at the food of our other noncontiguous state. For regional libraries and larger collections of chefs' and seafood cookbooks.
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

"Strongly recommended addition to any personal and community library cookbook collection!" --The Midwest Book Review "Alaska cuisine reaches new heights with this savory collection of recipes from some of the state’s best chefs." --Alaska Airlines

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Product Details

Paperback: 272 pages
Publisher: Sasquatch Books; 2 Original edition (May 5, 2009)
Language: English
ISBN-10: 1570616043
ISBN-13: 978-1570616044
Product Dimensions: 7.2 x 0.5 x 9 inches
Shipping Weight: 13.6 ounces
Average Customer Review: 4.3 out of 5 stars See all reviews (12 customer reviews)
Amazon Best Sellers Rank: #1,669,913 in Books (See Top 100 in Books)
- #168 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Northwest
- #339 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > West

Customer Reviews

4.3 out of 5 stars

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Top Customer Reviews

More than 120 superbly crafted recipes

ByMidwest Book Reviewon January 4, 2008

Format: Paperback

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!

0Comment 4 people found this helpful. Was this review helpful to you?YesNo

Great, Humorous Helpful Cook Book

ByAmazon Customeron July 17, 2003

Format: Paperback

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.

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Many Gems to be found

ByDave Treshamon June 4, 2009

Format: PaperbackVerified Purchase

So many excellent recipes throughout this book, well researched and prepared to bring high level cuisine to the level that can be made by the average home "chef". A lot of recipe books have a few good items and lots of filler, you won't find that to be the case here, there are soo many gems all through these pages.

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Good Recipes by lodge and restaurant chefs to please lower 48 guests!

ByD. Sweedleron August 25, 2013

Format: Paperback

There are a lot of good recipes and ideas for cooking salmon, halibut, shrimp, scallops and crab just like they serve it at your favorite steak and seafood restaurant. Ingredients are easily accessible after a trip to the grocery in the lower 48. But I don't think I would know it was in any way Alaskan cuisine unless the view through the lodge window told me so. The chefs in this compilation are working jobs at high end lodge and restaurants after being trained in the art somewhere else. Lodge clientele are paying top notch rates for their Alaskan fishing or hunting experience so no one is taking any chances with the menu choices. Perhaps that is why there aren't any recipes featuring local Alaskan caribou, wild game, razor clams or arctic char. Just the stuff we see at every seafood counter in the lower 48. I counted more than 50 recipes for salmon, halibut, crab, oysters and scallops while only each for goose, venison, Cornish game hen and a couple of pork, beef and chicken dishes to help out the seafood impaired crowd. I will put this collection next to my Tom Douglas cookbooks for ideas when entertaining out of townies after a trip to Seattle's Pike Market!

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Not impressed...

ByTeresaon July 9, 2015

Format: Paperback

This book is VERY heavy on seafood recipes, which is OK if that's mainly what you are looking for. To me it mainly read like a school textbook, and there are no photos. Not very appealing. It's going to my church rummage sale...

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Excellent!

ByJennifer L. Meyeron October 17, 2008

Format: Paperback

A friend had this cookbook and made the Chili Verde recipe. It was excellent. So I had to find it and I was able to order it on Amazon. I have made several of the other recipes now and all of them I would make again. I would recommend this cookbook to anyone.

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Fabulous recipes

ByS. Joneson February 1, 2006

Format: Paperback

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

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Eclectic Recipes for Alaska

ByWhale Pass-erineon November 16, 2007

Format: PaperbackVerified Purchase

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.