3 Review(s)

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--"Cafe Juanita"Bradley Ogden--"Root 246"Chef John Ash--"John Ash & Company"Chef Christine Keff--"Flying Fish"Chef Allen Susser--"Chef Allen's"