The New Alaska Cookbook or Downtown Savannah Style

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

Author: Kim Severson

In a state where weather, geography, and even the palate of the population can pose a serious challenge in the kitchen, Alaska's best chefs keep a big bottle of creativity within arm's reach. Combine this creative juice with the state's wondrous natural bounty and the result is the new Alaskan cuisine—a sophisticated, regional food of the North. With an emphasis on fresh ingredients and culinary style, this is the first cookbook to gather recipes from Alaska's best chefs in one exciting cookbook. From the fat diver scallops of Kodiak Island to the prized salmon from the Copper River, here are 120 recipes that will conjure up the wonder of the Alaskan experience for home cooks everywhere.

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 Cahners Business Information.

Book review: Concise Handbook of Management or Global Sourcing Logistics

Downtown Savannah Style

Author: Junior League of Savannah

Downtown Savannah Style is a unique cookbook celebrating the food and hospitality of the place that has been called "the most beautiful city in North America". The League promoted a juried exhibition by Savannah College of Art and Design students. Winning illustrations depicting downtown Savannah are used for the book and cover. Tested recipes feature not just the traditional cuisine of the South but also new lighter cooking and an emphasis on fresh ingredients. The Junior League of Savannah was founded in 1921 and since then has donated nearly a million dollars to the community through its fund raising. This cookbook continues that tradition while providing a charming look at the historic city, and at its cooking and entertaining.