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Download The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs, by Kim Severson

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The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs, by Kim Severson

Download The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs, by Kim Severson

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Review

"Strongly recommended addition to any personal and community library cookbook collection!" --The Midwest Book Review "Alaska cuisine reaches new heights with this savory collection of recipes from some of the state’s best chefs." --Alaska Airlines

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About the Author

Kim Severson has written about food for The New York Times, Anchorage Daily News, and the San Francisco Chronicle. The recipient of a James Beard award, she lives in Brooklyn, NY. Glenn Denkler is the executive chef of Josephine’s in the Sheraton Anchora

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Product details

Paperback: 272 pages

Publisher: Sasquatch Books; Original edition (May 5, 2009)

Language: English

ISBN-10: 1570616043

ISBN-13: 978-1570616044

Product Dimensions:

7.2 x 0.5 x 9 inches

Shipping Weight: 13.6 ounces (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

10 customer reviews

Amazon Best Sellers Rank:

#1,497,051 in Books (See Top 100 in Books)

So many excellent recipes throughout this book, well researched and prepared to bring high level cuisine to the level that can be made by the average home "chef". A lot of recipe books have a few good items and lots of filler, you won't find that to be the case here, there are soo many gems all through these pages.

Excellent condition, would highly recommend!

My sister and I are astounded by the umber of truly delicious recipes i the book. I really love the caesar salad recipe.

This cookbook is interesting to read and the recipes sound delicious. The one I have tried, the bruschetta at the beginning of the book, was very successful. I should have expected, but was surprised to see, recipes with so many different cultural influences. "Exotic" ingredients might be a draw back for Alaska bush cooks.

I purchased this as a gift for a friend from Alaska. They enjoyed it very much.

There are a lot of good recipes and ideas for cooking salmon, halibut, shrimp, scallops and crab just like they serve it at your favorite steak and seafood restaurant. Ingredients are easily accessible after a trip to the grocery in the lower 48. But I don't think I would know it was in any way Alaskan cuisine unless the view through the lodge window told me so. The chefs in this compilation are working jobs at high end lodge and restaurants after being trained in the art somewhere else. Lodge clientele are paying top notch rates for their Alaskan fishing or hunting experience so no one is taking any chances with the menu choices. Perhaps that is why there aren't any recipes featuring local Alaskan caribou, wild game, razor clams or arctic char. Just the stuff we see at every seafood counter in the lower 48. I counted more than 50 recipes for salmon, halibut, crab, oysters and scallops while only each for goose, venison, Cornish game hen and a couple of pork, beef and chicken dishes to help out the seafood impaired crowd. I will put this collection next to my Tom Douglas cookbooks for ideas when entertaining out of townies after a trip to Seattle's Pike Market!

A friend had this cookbook and made the Chili Verde recipe. It was excellent. So I had to find it and I was able to order it on Amazon. I have made several of the other recipes now and all of them I would make again. I would recommend this cookbook to anyone.

I bought this book [...] in Anchorage while on vacation to help me cook all the fish we were catching. so far, so Great! the Herb crusted Halibut is wonderful! so is the Barbequed salmon with tomato-caper salad.some recipes are kind of involved, but so worth it!

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The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs, by Kim Severson PDF

The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs, by Kim Severson PDF

Free Download Emeril's TV Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril, by Emeril Lagasse

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Emeril's TV Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril, by Emeril Lagasse

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Amazon.com Review

Contrary to what the title may suggest, this is not a cookbook for the meals that come packaged in those nifty foil trays for your convenience. Emeril's TV Dinners is another stellar cookbook from master chef and television star Emeril Lagasse. This is the man who succeeded legendary chef Paul Prudhomme in New Orleans and then took the rest of the food world by storm. His rise has included a few award-winning cookbooks, including Emeril's New New Orleans Cooking, Louisiana Real and Rustic, and Emeril's Creole Christmas. At the same time as Lagasse was turning out terrific food at his restaurants and recipes in his cookbooks, he was hosting the widely acclaimed Emeril Live and The Essence of Emeril on the TV Food Network. And that is what Emeril's TV Dinners is all about--150 of Emeril's favorite recipes from his award-winning shows. But this cookbook isn't simply a revisit to some old television shows; this is vintage Emeril--great recipes from one of America's best chefs. Like all of his books and shows, the most refreshing thing about Emeril's TV Dinners is the approach. As he is fond of saying, we aren't building any rocket ships, we're cooking--plain and simple, and he's an expert at making great food easy and fun. His enthusiasm is infectious. You can almost taste Pecan Crusted Mozzarella with Baby Greens, Rock Shrimp Stuffed Flounder, or Emeril's Potato Truffle Charlotte. If you didn't see the shows, Emeril's TV Dinners offers another chance to find out why Emeril is still one of the best chefs in America today. --Mark O. Howerton

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From Library Journal

Lagasse's cooking series on the TV Food Network have become incredibly popular, making him one of the best-known chefs today. Enthusiastic (not to say over the top), talented, and full of energy, Lagasse recently opened his third restaurant in New Orleans; he has another restaurant in Las Vegas, and he's written several other cookbooks, including Emeril's Creole Christmas (LJ 11/15/97). His latest book includes favorite recipes from the series Emeril Live and Essence of Emeril, gathered in chapters such as "Pork Fat Rules," "Singin' Sweets," and "Emerilized Starters." Sure to be in demand, this is recommended for all cookbook collections.Copyright 1998 Reed Business Information, Inc.

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Product details

Hardcover: 288 pages

Publisher: William Morrow Cookbooks; 1 edition (September 29, 1998)

Language: English

ISBN-10: 0688163785

ISBN-13: 978-0688163785

Product Dimensions:

7 x 0.8 x 9.2 inches

Shipping Weight: 1.8 pounds (View shipping rates and policies)

Average Customer Review:

4.2 out of 5 stars

30 customer reviews

Amazon Best Sellers Rank:

#621,277 in Books (See Top 100 in Books)

I used to watch Emeril's tv shows as a kid. Now I'm in my 20s and cooking for myself, and I love his food. A lot of the ingredients can be hard to come by or require some special equipment, but it's typically worth it. His kicked up Chicken Cordon Bleu is my favorite, my mom used to make it for me before she passed, and the delicious dish still conjures some great memories.Warning, you will not find anything healthy in this book. If you are looking for healthy, vegan or other new eating options, look elsewhere. Recipes are from the 1990s and heavy on oil, butter, cream, his salty custom spice "Essence", and carbohydrates. Also, very heavy on garlic so don't make these recipes for your date.

This was a gift and was exactly what the recipient wanted

I actually purchased this book as a gift for a couple that love to cook. I have owned the book for several years myself and it is an awesome book for adventuresome cooks. Many of the recipes are quite simple, just require prep time and paying attention to the recipe which is sometimes difficult to do if you are preparing dinner for a family. Great fun for a couple and, of course, results are BAM!.

Alot of good recipes I tried a few and they are very good and I will keep on working on the others.

My wife and I are big fans of Emeril, and we love watching his shows. This book has some REALLY good receipes, and you can choose ones as simple or as fancy as you like. The directions are spelled out pretty well, and the ingredients lists in the margins make sure you have everything. My wife was born and raised and New Orleans, and even she is impressed with some of "my" cooking from this book. Thanks Emeril!

Some amazing recipes from Emeril!

Great food but really fattening. Not really good for the Novice cook.

Good service! Highly recomend

Emeril's TV Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril, by Emeril Lagasse PDF
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Emeril's TV Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril, by Emeril Lagasse PDF

Emeril's TV Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril, by Emeril Lagasse PDF

Emeril's TV Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril, by Emeril Lagasse PDF

Emeril's TV Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril, by Emeril Lagasse PDF