The Salmon Sisters: Harvest & Heritage
Sasquatch Books (Verlag)
978-1-63217-433-8 (ISBN)
Open up the rich pages of Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. A place of resilience and cherished traditions. While the landscape is vast, the community is tight-knit. This is the world of the Salmon Sisters and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food.
The cookbook is organised by season. In each section, readers will find:
Recipes ideal for the home cook Illustrated rituals and traditions.
Stories from Alaskan women on living and eating well.
A Solstice or Equinox menu to celebrate the seasonal harvest.
Expansive and intimate photography.
The recipes and projects are delicious and satisfying. For example, forage spruce tips and make Spruce Tip Ice Cream. Jig for a halibut and then make Halibut Burgers with Wild Chimichurri.
Emma Teal Laukitis and Claire Neaton grew up on a homestead called Stonewall Place on the Aleutian Islands of Alaska. They have worked on their family's commercial fishing boats in the Bering Sea since they were young. Born from summers fishing with their family, Emma and Claire's appreciation for their unique upbringing and for the sustainable fisheries became central to many of their pursuits. Emma studied art and English at Williams College and earned a master's degree in design at the University of Washington, and Claire studied business and nutrition at the University of Vermont.
Introduction: Celebrate the Seasons of Alaska with Us
Spring
Introduction to Spring
Recipes
Sourdough Cinnamon Rolls
Smoked Salmon Scramble with Caper-Dill Cream on Toast
Dill Bullwhip Kelp Pickles
Fancy Spring Butters
Sautéed Fiddleheads with Pine Nuts, Lemon, and Oregano
Wild Nettle Gnocchi
Halibut Burgers with Wild Chimichurri
Lemony Clam Pasta with Crushed Pistachios
Wild Salmon Noodle Soup
Rhubarb-Cream–Filled Doughnuts
Grilled Oysters with Miso Seaweed Butter
Spring Equinox Feast
Spring Greens and Flower Salad
Spring Greens and Sea Salt Sourdough Focaccia
Mussels with Spring Onions, Sorrel, Cider, and Cream
Rhubarb-Mint Gin & Tonic
Spruce-Tip Ice Cream
Traditions
Grow Sprouts in a Jar
Harvest Seaweed for Your Garden
Plant an Herb Garden
Forage Fiddleheads
Harvest Wild Nettles
Jig for a Halibut
Dig for Clams
Tap a Birch Tree
Make Your Own Sea Salt
Forage Spruce Tips
Summer
Introduction to Summer
Recipes
Super Berry Muffins
Cast-Iron Baked Eggs
Fancy Toast with Homemade Ricotta and Salmon Caviar
Cured Salmon with Cucumber and Seaweed Salad in Lemony Cream Dressing
Tinned Octopus, Avocado, and Tomato Salad with Lime-Cilantro Dressing
Roasted Beets and Carrots with Anchovy Herb Butter
Fried Oyster Toast
Tinned Salmon Niçoise Sandwich
Smoky Citrus, Soy, and Herb Cedar-Plank-Grilled Salmon
Miso Salmon and Soba Salad Bowl
Sea Salt Fireweed-Honey Pie
Summer Solstice Feast
Smoked Salmon Panzanella Salad
Fireweed (Hard) Lemonade
Alaska Seafood Boil
Lemon Olive Oil Cake with Lemony Buttercream Frosting and Blueberries
Traditions
Pick Wild Berries
Celebrate the First Fish
Make Salmon Caviar
Harvest Edible Seaweed
Make Fish Jerky
Cook Fish over a Fire
Share Your Harvest with Your Community
Press Flowers
Make Fish Stock
Eat Wildflowers
Fall
Introduction to Fall
Recipes
Crab Omelet with Wild Mushrooms, Caramelized Onion, and Brie
Smoked Salmon-Chive Buttermilk Biscuits
Pumpkin Spice Pancakes
Apple, Rhubarb, and Cranberry Chutney
Crispy Turmeric Rice with Toasted Almonds and Herbs
Pan-Seared Scallops with Honey-Cider Glaze
Tinned Salmon Carbonara with Arugula and Pine Nuts
Grilled Halibut Tacos with Avocado-Cilantro Crema and Pickled Onions
Sockeye Salmon Thai Red Curry with Chili Crisp
Garlic Butter Wild Alaska Spot Prawns with Stir-Fried Noodles
Chocolate Peanut Butter Pie
Fall Equinox Feast
Harvest Moon Old Fashioned
Seafood Charcuterie Board
Creamy Tomato Soup with Basil Pesto
Black Cod with Wild Mushrooms and Kale over Creamy Grits
Orange and Rosemary Upside-Down Cake
Traditions
Forage Wild Mushrooms
Learn the Basics of Canning
Quick Pickle Your Garden Vegetables
Harvest and Dry Herbs
Preserve Your Catch
Create Your Own Seasoning Blends
Gather Rose Hips
Make Your Own Herbal Tea
Winter
Introduction to Winter
Recipes
Nutty Cinnamon Banana Smoothie
Smoked Salmon Strata with Goat Cheese and Dill
Creamy Steel-Cut Oats with Maple Applesauce and Walnuts
Crispy Smashed Potatoes with Salmon Caviar
Smoked Salmon Pesto Pizza
Fish Pie with Lemon-Dill Cream Sauce
Fancy Crab Mac & Cheese
Shrimp and Crab Gumbo
Salted Caramel Apple Pie
Winter Solstice Feast
Rosemary Negroni
Roasted Broccolini and Carrots with Tahini Dressing
Oyster Stew
Salmon Dumplings
Chewy Ginger Chocolate Cookies
Traditions
Grow Bulbs Indoors
Stock Your Pantry with Staples
Light Up the Night with Ice Lanterns
Relax and Rejuvenate in the Sauna
Go Ice Fishing
Make Winter Bird Garlands
Pour Homemade Candles
A Final Note
Acknowledgments
Index
| Erscheinungsdatum | 09.08.2023 |
|---|---|
| Zusatzinfo | 100 PHOTOS |
| Sprache | englisch |
| Maße | 211 x 274 mm |
| Gewicht | 1128 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Sachbuch/Ratgeber ► Freizeit / Hobby ► Angeln / Jagd | |
| ISBN-10 | 1-63217-433-2 / 1632174332 |
| ISBN-13 | 978-1-63217-433-8 / 9781632174338 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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