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More than 100 recipes from twenty-five top chefs—with beautiful full-color photographs.
Including recipes from these James Beard Award winners:
Executive Chef Holly Smith—Café Juanita
Executive Chef Bradley Ogden—The Lark Creek Restaurant Group
Executive Chef John Ash—John Ash and Company
Chef Christine Keff—Flying Fish
Executive Chef Allen Susser—Chef Allen’s Modern Seafood Grill
“If you’re a seafood lover, especially one who enjoys pure, natural seafood from sustainable, clean, and healthy fisheries, this book is for you.
“Wild Alaskan Seafood is about the very best when it comes to the bounty of the sea. That’s because every delicious fish and shellfish featured in this book comes from the icy waters of Alaska—home to the most abundant and well-managed fish stocks in the world. That means you won’t find farm-raised, chemically injected salmon or king crab from overfished foreign waters. . . .
“In the beautiful pages ahead, you’ll discover more than one hundred signature recipes—all featuring fresh Alaskan seafood—from some of the best chefs in America. There are quick and easy recipes for cooks looking for fast, simple dishes. There are appetizers, soups, and salads for those seeking an interesting side dish to accompany a meal. And there are elaborate recipes for those wanting to prepare something to celebrate a special occasion. There are also dozens of culinary tips and seafood secrets inserted throughout to help take the stress out of fish preparation and storage. After all, cooking seafood should be rewarding and fun.”
—John Ash, from the Introduction
Overview
More than 100 recipes from twenty-five top chefs—with beautiful full-color photographs.
Including recipes from these James Beard Award winners:
Executive Chef Holly Smith—Café Juanita
Executive Chef Bradley Ogden—The Lark ...