Dimensions
202 x 242 x 22mm
Twenty five of America's finest chefs, who share a passion
for wild, natural, and sustainable Alaskan seafood, will
provide the recipes for this inspired cookbook, including
James Beard award-winning chef John Ash (who will also
provide the foreword), James Beard award-winning chef
Bradley Ogden, James Beard award-winning chefs Holly Smith
and Allen Susser, as well as Cornelius Gallagher, Barton
Seaver, Mary Sue Milliken, Susan Feniger, Christine Keff,
Jeff Jake, Cal Stamenov, Naomi Everett, Jason Wilson, Mark
Franz, and Ted and Cindy Walter. Endorsements from the
Alaska Seafood Marketing Institute; the Monterey Bay
Aquarium's Seafood Watch Program, and Jean-Michel Cousteau.
