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Description
The Fiddlehead Restaurant and Bakery has been a Juneau tradition since 1978, when its founder, John DeCherney, 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.
Now you can take the recipes home with you!
This is a Juneau classic; if you are a foodie or know someone who is, this is the cookbook for you!
You can read more about John DeCherney's culinary experience in this great article.
Paperback: 264 pages
Publisher: St. Martin's Griffin (August 15, 1993)
Language: English
ISBN-10: 0312098065
ISBN-13: 978-0312098063
Product Dimensions: 7 x 0.7 x 8.8 inches
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.
Now you can take the recipes home with you!
This is a Juneau classic; if you are a foodie or know someone who is, this is the cookbook for you!
You can read more about John DeCherney's culinary experience in this great article.
Paperback: 264 pages
Publisher: St. Martin's Griffin (August 15, 1993)
Language: English
ISBN-10: 0312098065
ISBN-13: 978-0312098063
Product Dimensions: 7 x 0.7 x 8.8 inches
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