Overview

King crab, salmon, halibut, flounder, spot shrimp, clams, steelhead, cod, arctic char, mussels, squid, scallops, rockfish, dolly varden... any seafood loverknow this incantation usually means Alaska! In the Alaska Heritage Seafood Cookbook, author Ann Chandonnet gathers recipes for almost 100 species of Northern sea life--freshwater fish, saltwater fish, and shellfish--with a special nod to the salmon and halibut that have made Alaskan fish a prize in homes and on restaurant menus around the world. This 25th anniversary edition pays tribute to one of Alaska's great resources and brings the state's proud pas to the table, with updates and archival photos that highlight both the traditional and the contemporary.

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9781941890332

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Reviews

Native legends-all of which move the book far beyond the average cookbook. All in all, it would be a welcome addition to anyone's culinary collection."" ""The book is full of historical references, biological data, personal reflections, and Alaska -Alaska Magazine ""This is a book that any lover of seafood-or of Alaska-will enjoy. Not only does it contain recipes for just about any kind of fish you can think of, but it's also filled with tall tales and legends."" -Bon Appétit ""Like the recipes, this book, too, is a 'many-flavored kettle of fish'-a pleasing medley that engagingly captures the 'flavor' of Alaska sea life including seafood cookery, the people involved in it, and its history and traditions."" -North Pole Independent (North Pole, AK)

"Native legends-all of which move the book far beyond the average cookbook. All in all, it would be a welcome addition to anyone's culinary collection."" ""The book is full of historical references, biological data, personal reflections, and Alaska -Alaska Magazine ""This is a book that any lover of seafood-or of Alaska-will enjoy. Not only does it contain recipes for just about any kind of fish you can think of, but it's also filled with tall tales and legends."" -Bon Appétit ""Like the recipes, this book, too, is a 'many-flavored kettle of fish'-a pleasing medley that engagingly captures the 'flavor' of Alaska sea life including seafood cookery, the people involved in it, and its history and traditions."" -North Pole Independent (North Pole, AK)"

Author Information

Ann Chandonnet lived in Alaska for 34 years--in Anchorage, Chugiak, Anchorage again and Juneau. On board The Fair Ann out of Juneau, she hooked into a few kings and a fair-sized halibut, and pulled them in herself--while a 108-pound Akita perched on her boot toe to be close to the action. Chandonnet wrote the ""Frontier Fare"" column of Alaska magazine for 10 years, was the food writer for The Anchorage Times from 1982-1992 and continues to piece together food histories including Gold Rush Grub (University of Alaska Press), which won both state and national awards for education writing. She enjoys getting behind the scenes of good food--in the kitchens of wilderness lodges and seafood restaurants, in the orchards of Washington fruit growers, and at a 5,000-year-old Alutiiq fish camp site on Prince William Sound. (Her find at that remove dig was a seal knuckle.) Her articles on food history have appeared in Early American Life, California Girl, the Alaska Airlines magazine and Food History News. Chandonnet and her husband of more than 50 years recently retired to Lake St. Louis, MO, where she volunteers in 1820 costume at a nearby Daniel Boone Historical Site and is learning open hearth cooking.

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