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.
This is a Juneau classic; if you are a foodie or know someone who is, this is the cookbook for you!
Paperback: 264 pages
Publisher: St. Martin's Griffin (August 15, 1993)
Product Dimensions: 7 x 0.7 x 8.8 inches