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Alaska Homegrown Cookbook

English

By (author): Alaska Northwest Books

Compiled by the editors of Alaska Northwest Books, The Alaska Homegrown Cookbook contains the best recipes from dozens of Alaska Northwest cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and of course, seafood. In addition there is a section on recipes for wild game as well as side dishes, and even beverages such as Alaska Cranberry Tea.

Here are over 200 of the best recipes from the Last Frontier with an introduction by Alaskan chef, Kirsten Dixon. Illustrated with line drawings and black and white photos. A must have for Native Alaskans and visitors alike.

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€18.50
A01=Alaska Northwest BooksA24=Kirsten DixonAge Group_UncategorizedAlaska Cranberry TeaAlaska Northwest BooksAlaska Northwest cookbooksAmerican cookingAmerican Northwest CookingAmerican Pacific NorthwestappetizersAuthor_Alaska Northwest Booksautomatic-updateCategory1=Non-FictionCategory=WBHCategory=WBNcookbooksCOP=United StatesDelivery_Delivery within 10-20 working dayseq_food-drinkeq_isMigrated=2eq_non-fictionFood and WinegastronomyGastronomy historyKirsten DixonLanguage_EnglishLast Frontiernative fruits and vegetablesNorthwestern U.S. CookingNorthwestern U.S. fineNorthwestern U.S. foodPA=Availablephotos and illustrationsPrice_€10 to €20PS=Activerecipe bookssalads and soupsseafoodsoftlaunch
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Product Details
  • Dimensions: 153 x 228mm
  • Publication Date: 15 Sep 2011
  • Publisher: Graphic Arts Center Publishing Co
  • Publication City/Country: US
  • Language: English
  • ISBN13: 9780882408576

About Alaska Northwest Books

Alaska Northwest Books is an imprint of West Margin Press. Alaska Northwest Books is dedicated to nonfiction and children’s books specifically about Alaska. These books have a decidedly Alaskan point of view and bring insight into native cultures and Alaskan lifestyles. Kirsten Dixon is an internationally recognized chef and cookbook author. Early in her career, she was named one of the Ten Best Chefs by Pacific Northwest magazine and one of the Ten Best New Chefs by Esquire. In 1992, she was selected as a James Beard Foundation Special Events Chef. Later she was named a "Culinary Legend" by the House of Blues and Alive Culinary Resources.

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