100 recipes from 25 top chefs– with beautiful full-color photographs Americans today each consume an average of more than sixteen pounds of fish and shellfish annually, with seafood consumption rising at a yearly rate of 15%. For the health-conscious and flavor-conscious, wild Alaskan seafood is an ideal choice–light, naturally low in fat and yet high in omega-3 fatty acids, and succulent to the taste. Despite a sluggish national economy, the state’s catch remains in high demand. In “Wild Alaskan Seafood, " twenty-five of America’s finest chefs–among them, four James Beard award winners: John Ash, Bradley Ogden, Holly Smith, and Allen Susser–share their favorite recipes using the Last Frontier’s wild, natural, and sustainable seafood. With full-color photographs of food and Alaskan locales throughout, this book is a beautiful and useful keepsake for anyone with a passion for the state’s incomparable catch, as well as all visitors to, and lovers of, the Last Frontier. James O. Fraioli is the award-winning author of nine cookbooks, the first of which, “Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs,” received numerous honors, was presented at the White House, and was featured in the “New York Times” and on the Food Network.” “His cookbooks have also been featured on Martha Stewart Radio, the Ellen DeGeneres Show, and in “Bon Appetite, Food & Wine, “and” Saveur.” His Web site is jamesofraioli.com, and he lives in Seattle, Washington.
