Kuskokwim Consortium Library Alaska Room Guide

"Sourdough is a magical food," as author Ruth Allman was fond of saying. There are folks in Alaska who claim the staff of life in their sourdough pots is more than 40 years old or date it to the time when Fairbanks was a mining town.  Handwritten to match the old-timers recipes, this book includes directions for several starters that can ripen in varying times, three days to one year. In this witty and useful last word on sourdough cookery, there are more than 95 recipes, loads of time-tested advice for the novice, and plenty of lore for sourdough fans. In this classic last word on sourdough cookery, there are recipes for Alaskan frontier staples (hotcakes to doughnuts) with time-tested advice and love.

The second edition of the Traditional Food Guide represents its different uses by recognizing that the guide is an important tool for healthy living for the youngest child to the oldest elder who enjoy Alaska's wild foods. It is also a guide to help people with diseases like cancer, diabetes or heart disease learn more about nutrition and eat better foods. The food guide includes sections on nutrition, food safety and food sources from the land and sea. The food pages reference the Alaska Native names, history and preparation information and include personal stories. Since there are different names for many traditional Native foods, the guide tries to address the differences by noting the more commonly known names rather than focusing on specific foods from each Alaska region.

From Alaska from Scratch blogger Maya Wilson comes a beautifully scenic cookbook celebrating Alaska and its ocean-to-table, homemade food culture. When Maya Wilson and her three kids transplanted to Alaska in 2011, she didn't know what to expect. But what she ended up finding was home-and she turned her love for the gorgeous landscapes and fresh cuisine into the now hugely popular blog Alaska from Scratch. Maya's first book is filled with 75 delicious, family-friendly recipes that are based on the seasonality of Alaska. There's an abundance of wild berries, so summer recipes are full of them, and to get through the cold winters, she includes hearty soups and pot pies. Her recipes-sheet pan balsamic chicken, coffee chocolate chip banana bread, and Kenai cheeseburgers-are created for busy families like hers. And of course, she incorporates plenty of the seafood Alaska is famous for- halibut poached in Thai curry, a salmon superfood salad, and local recipes like reindeer sausage and moose shepherd's pie.

From fish and fiddleheads to salmonberries and Spam, Alaskan cuisine spans the two extremes of locally abundant wild foods and shelf-stable ingredients produced thousands of miles away. As immigration shapes Anchorage into one of the most ethnically diverse cities in the country, Alaska's changing food culture continues to reflect the tension between self-reliance and longing for distant places or faraway homes. Alaska Native communities express their cultural resilience in gathering, processing, and sharing wild food; these seasonal food practices resonate with all Alaskans who come together to fish and stock their refrigerators in preparation for the long winter. In warm home kitchens and remote cafés, Alaskan food brings people together, creating community and excitement in canning salmon, slicing muktuk, and savoring fresh berry pies.This collection features interviews, photographs, and recipes by James Beard Award-winning journalist and third-generation Alaskan Julia O'Malley. Touching on issues of subsistence, climate change, cultural mixing and remixing, innovation, interdependence, and community, The Whale and the Cupcake reveals how Alaskans connect with the land and each other through food.

Identify Alaska's multitude of berries through color photos, detailed drawings, and descriptive text; then use the helpful recipes to create delicious results.

Compiled by the editors of Alaska Northwest Books, The Alaska Homegrown Cookbook contains the best recipes from dozens of Alaska Northwest cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and of course, seafood. In addition there is a section on recipes for wild game as well as side dishes, and even beverages such as Alaska Cranberry Tea. Here are over 200 of the best recipes from the Last Frontier with an introduction by Alaskan chef, Kirsten Dixon. Illustrated with line drawings and black and white photos. A must have for Native Alaskans and visitors alike.