King crab, salmon, halibut, flounder, spot shrimp, clams, steelhead, cod, arctic char, mussels, squid, scallops, rockfish, dolly varden… any seafood loverknow this incantation usually means Alaska! In the Alaska Heritage Seafood Cookbook, author Ann Chandonnet gathers recipes for almost 100 species of Northern sea life–freshwater fish, saltwater fish, and shellfish–with a special nod to the salmon and halibut that have made Alaskan fish a prize in homes and on restaurant menus around the world. This 25th anniversary edition pays tribute to one of Alaska’s great resources and brings the state’s proud pas to the table, with updates and archival photos that highlight both the traditional and the contemporary.
