A cookbook depicting a women-run adventure lodge and restaurant group in remote Alaska.
More than 100 recipes and full-color photographs. Chapters are organized thematically, weaving stories and seasonal shifts.
Sustainability is a top priority for their company and information about their efforts is highlighted in the book.
Includes an extensive pantry section with staples like fermented honey, broths, and more.
Authors are sought after chefs and have been featured in national media.
Photographer (Ms. ) Ash Adams is an award-winning photojournalist and documentary photographer.
This cookbook celebrates family through adventure, tradition, and cuisine. These recipes are purposefully simple and designed for the home cook tested on a home stove.
Much of what the Dixons choose to cook is organic and they work to select local products whenever possible. Rather than stating it throughout the recipe collection, they hope readers will use organic and high-quality local products whenever possible.
Kirsten has been a delegate on many culinary and travel trade missions to Europe and Asia. Kirsten is also a freelance Food Writer with work having appeared in
Anchorage Daily News, McClatchy News Service, Harrowsmith, Woman's Sports and Fitness, L.A. Times • Syndicate, Eating Well Magazine, Alaska Magazine, Passages Magazine, and