Wild Alaskan Seafood: Celebrated Recipes from America's Top Chefs

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100 recipes from 25 top chefs?
with beautiful full-color photographs

 

Americans today each consume an average of more than sixteen pounds of fish and shellfish annually, with seafood consumption rising at a yearly rate of 15%. For the health-conscious and flavor-conscious, wild Alaskan seafood is an ideal choice?light, naturally low in fat yet high in omega-3 fatty acids, and succulent to the taste....

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Wild Alaskan Seafood: Celebrated Recipes from America's Top Chefs

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Overview

100 recipes from 25 top chefs—
with beautiful full-color photographs

 

Americans today each consume an average of more than sixteen pounds of fish and shellfish annually, with seafood consumption rising at a yearly rate of 15%. For the health-conscious and flavor-conscious, wild Alaskan seafood is an ideal choice—light, naturally low in fat yet high in omega-3 fatty acids, and succulent to the taste. Despite a sluggish national economy, the state’s catch remains in high demand.

 

In Wild Alaskan Seafood, twenty-five of America’s finest chefs—among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser—share their favorite recipes using the Last Frontier’s wild, natural, and sustainable seafood. With full-color photographs of food and Alaskan locales throughout, this book is a beautiful and useful keepsake for anyone with a passion for the state’s incomparable catch, as well as all visitors to, and lovers of, this great land.

 

Including recipes from these James Beard award winners:

 

Chef Holly Smith—Café Juanita
Bradley Ogden—Root 246

Chef John Ash—John Ash & Company

Chef Christine Keff—Flying Fish

Chef Allen Susser—Chef Allen's

 

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Editorial Reviews

Library Journal
Fraioli (Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World's Finest Chefs) gathers recipes for cod, halibut, sole, rockfish, shellfish, and mollusks from 25 American chefs, including Bradley Ogden and Barton Seaver (see his For Cod and Country, reviewed on page opposite). Experienced cooks will relish Alaskan treats such as Smoked Coho Salmon Chowder, Grilled Black Cod with Blackberries and White Wine Butter Sauce, and Pink Shrimp and Watermelon Salad. Stunning photos of Alaskan fishermen, chefs, and recipes make this a rare treasure for seafood lovers.
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Product Details

  • ISBN-13: 9780762760473
  • Publisher: Lyons Press, The
  • Publication date: 2/1/2011
  • Edition description: First
  • Edition number: 1
  • Pages: 288
  • Product dimensions: 7.90 (w) x 9.30 (h) x 1.00 (d)

Meet the Author

James O. Fraioli is the award-winning author of nine cookbooks, the first of which, Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs, received numerous honors, was presented at the White House, and was featured in the New York Times and on the Food Network. His cookbooks have also been featured on Martha Stewart Radio, the Ellen DeGeneres Show, and in Bon Appetite, Food & Wine, and Saveur. His Web site is jamesofraioli.com.

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Read an Excerpt


“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

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