A01=Alaska Northwest Books
A24=Kirsten Dixon
Age Group_Uncategorized
Age Group_Uncategorized
Alaska Cranberry Tea
Alaska Northwest Books
Alaska Northwest cookbooks
American cooking
American Northwest Cooking
American Pacific Northwest
appetizers
Author_Alaska Northwest Books
automatic-update
Category1=Non-Fiction
Category=WBH
Category=WBN
cookbooks
COP=United States
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Food and Wine
gastronomy
Gastronomy history
Kirsten Dixon
Language_English
Last Frontier
native fruits and vegetables
Northwestern U.S. Cooking
Northwestern U.S. fine
Northwestern U.S. food
PA=Available
photos and illustrations
Price_€10 to €20
PS=Active
recipe books
salads and soups
seafood
softlaunch
Product details
- ISBN 9780882408576
- Dimensions: 153 x 228mm
- Publication Date: 15 Sep 2011
- Publisher: Graphic Arts Center Publishing Co
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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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.
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.
