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What's Cooking, Alaska
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ISBN: 1-57061-549-7. Printing 2008. Softcover. 183 pages. 7.25" x 9" x .75" Author: Chef Al Levinsohn & Jody Ellis-Knapp
Emphasizing regional ingredients with a gourmet slant, superstar ""Chef Al"" Levinsohn offers the ultimate resource to cooking Alaskan style. Arranged like a dinner menu, the book is divided into seven sections: Appetizers, Soups and Salads, Seafood, Specialty Meats and Grilling, Poultry and Pork, Sides and Sauces, and Desserts. Scrumptious specialties include Kodiak Scallop Wontons, Alaskan Snapper Ceviche, Marinated Grilled Buffalo Skewers with Shitake Mushrooms, and Wildfire Smoked Salmon Hash. An eight-page color insert showcases some of these delectable dishes.
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