The Fiddlehead Cookbook: Recipes from Alaska's Most Celebrated Restaurant and Bakery - Softcover

DeCherney, Nancy; DeCherney, John; Marshall, Deborah; Brook, Susan

Softcover

ISBN 10: 0312098065 ISBN 13: 9780312098063

Publisher: St. Martin's Griffin, 1993

Synopsis

The Fiddlehead Restaurant and Bakery has been a Juneau tradition since 1978, when its founder established a menu that celebrated Alaska's bounty of fresh, delicious ingredients and its jubilant spirit of adventure. In this lively and eclectic cookbook, the Fiddlehead Restaurant teams presents 150 of its most acclaimed, sought-after recipes. The colorful collection ranges from fresh Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasta dishes, grilled meats and stir fry, authentic sourdough breads, edible greens, wild berries, and extraordinarily delicious desserts--all prepared with creative flair and old-fashioned neighborliness that have made the Fiddlehead famous. Interspersed throughout are fascinating sidebars on such Alaskan passions as berry picking and glacier picnics, the fine art of smoking fish or preparing a while poaching salmon for holiday entertaining, and the springtime search for wild edibles like fiddlehead ferns, fireweed, beach asparagus, and morel mushrooms.

Brimming with Alaskan freshman and pride, The Fiddlehead Cookbook will delight everyone who longs to shares in this generous coastal cuisine.

About this title

From Publishers Weekly:

At first glance, Fiddlehead smacks of political correctness: readers are informed by its founders that the Fiddlehead restaurant, located in Juneau, Alaska, uses only organic ingredients and purchases products from socially responsible companies. But, setting propriety aside, we find food for vegetarians and carnivores. And those in the Lower 48 who think Alaskans dine on whale blubber and raw fish are in for a pleasant surprise. The Fiddlehead cooks don't confine themselves to things Alaskan; standards--shrimp scampi, eggplant parmesan--put in an appearance. The regional recipes, however, are the most intriguing. Yes, fiddlehead ferns are edible, and fiddlehead pesto sounds delicious. So does Alaskan salmon, variously prepared. Snippets of information concern everything from nagoon berries to beach asparagus. Advice and alternatives abound; directions are almost too explicit. (Even the inexperienced will know that zest is the shiny part of the peel.) A mail-order list is provided, along with a selection of the authors' favorite cookbooks. All in all, a diverting, if occasionally overwhelming, addition.
Copyright 1991 Reed Business Information, Inc.

From Library Journal:

The Fiddlehead is a popular restaurant/bakery in Juneau, Alaska. Included here are recipes for the casual meals served at the restaurant, along with breads and desserts from the bakery--and an eclectic collection it is. Some of the recipes seem left over from hippie days--Bean Burgers, Healthy French Fries; others are the authors' renditions of dishes as familiar as Chicken Teriyaki. Other than an emphasis on fish, there is little here with regional identification. An optional purchase.
Copyright 1991 Reed Business Information, Inc.

About this edition

• Publisher: St. Martin's Griffin
• Publication date: 1993
• ISBN 10: 0312098065
• ISBN 13: 9780312098063
• Binding: Paperback
• Number of pages: 264