Ebook Cooking Alaskan
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Cooking Alaskan
Ebook Cooking Alaskan
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Product details
Paperback: 512 pages
Publisher: Alaska Northwest Books; Later printing edition (July 1, 1983)
Language: English
ISBN-10: 0882402374
ISBN-13: 978-0882402376
Product Dimensions:
8.5 x 1.1 x 11 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
31 customer reviews
Amazon Best Sellers Rank:
#625,579 in Books (See Top 100 in Books)
I ordered this book because I wanted a good laugh over the odd things people are willing to eat.Let me tell you something; yes there is some pretty odd recipes in there, but this book is the BIBLE when it comes to wild game, fowel and seafood cooking. When I read the recipe for roast deer leg, I could almost taste it. I see fish recipes that I will most definitely try.This book also has a chapter of foraged foods and how to prepare them, preserving (some) meat and fish and it even has recipes for pastries that, even though the ingredients arent what you'd expect to use in cookies for example, sound absolutely delicious.I highly recomend this book if you like any wild game, fowel or seafood.
I have an earlier version of this book that I love, this is a gift for someone headed to Alaska so that they can enjoy some of the more interesting foods available. Mine has a recipe for Jellied Moose Nose on the cover which calls for a moose as the first ingredient wish that cover was still available.
Now I know that my sourdough can tan the hides of small animals and if I survived an encounter with a polar bear I have a suggestion for how to prepare it as soup. Okay, I'm totally an urban chick, but I want land someday and have considered flirting with a farmer/hunter type, so being able to tell a potential mate "I can cook squirrel and then tan its hide with my sourdough" makes me more of a catch, right?
I had no idea that a whole porcupine could be cooked by throwing it on hot coals and burning off the quills. This could change the face of suburban barbecue. The whole book is a delight in many ways. It gives a real sense of people who depend upon the bounty of nature, and make the best use of the great things they have. It would be worthwhile just for the read, but there is good advice on cooking game and seafood. The recipes are mostly simple, no lavish sauces here. The message is a basic one: if you have great stuff to start with, there is no need to doll it up. The great chef James Beard said his favorite foods were raw apples and raw oysters -- things that require no cooking at all. It's worth pondering.
The most, having a wide variety of Alaskan recipes, the least, many not sounding very appetizing; but interesting knowledge of what the Eskimos eat. Most Caucasians will not want to cook whale fat.
I was so happy to get this book! It has some wonderful recipes and lots of other information!! I first saw this in a store in Anchorage about twenty years ago, but I never bought it until now. I sure am glad that I did!
This is a great cook book for folks who eat a lot of wild food, especially in Alaska. Everything from berries and greens to walrus and porcupine. It isn't a heavy duty assembled book tho and from 25+ years laying out while we brewed mince meat, cranberry jelly, or boiled our first beaver, my first copy is falling apart. There are some fun stories and some quaint "recipes" from the old days in Alaska that are a bit vague but I find it all interesting and helpful.
Lots of fun and unique recipies. Probably won't make many of the dishes (whale blubber), but fun to read. I do use the sourdough recipies.
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