Description
Book SynopsisWith nearly 50 species of berries that grow wild in Alaska, this collection takes the more abundant and popular species and shares 200 tried-and-true berry recipes that have been Alaskan favorites for decades.
In this newly updated edition of The Alaska Wild Berry Cookbook, brightened with a fresh design and re-edited and modernized with an all-new foreword and glossary, you’ll find a range of berry recipes that go far beyond the usual limited sampling. Mouth-watering recipes include classic desserts, such as blueberry-lemon pie and strawberry mousse, to more unique ones, such as salmonberry cake, but there are also sections for berry-made breads, salads, meat dishes and marinades, preserves, candies, mincemeats, and even beverages. Also included are easy substitutions for berry lovers everywhere, foragers and grocery store shoppers alike, to customize and enjoy the dishes wherever they may live. From lowbush cranberry marmalade to raspberry cake to crowberry syrup, this classic berry cookbook covers it all.
Trade Review"This cookbook’s range of 42 recipes goes far beyond the usual fare. Besides desserts and sauces, the easy recipes include unique dishes like cranberry (Vaccinium macrocarpon) chutney, ketchup, and mayonnaise. There are also tips for drying and freezing berries as well as sweetening them without sugar. Rosehips (Rosa canina) and juniper (Juniperus communis) berries—which go into a wine sauce—are among the fourteen berries described in detail." *
American Herb Association Quarterly *
Table of ContentsForeword
About Berries
Breads and Breakfasts
Main Dishes
Marinades, Sauces, and Stuffings
Pies and Tarts
Cobblers and Friends
Puddings and Custards
Cakes, Cupcakes, and Frostings
Cookies and Bars
Frozen and Chilled Desserts
Candies
Juices and Beverages
Trail Foods and Preserves
Eskimo and Native American Dishes
Berry Glossary
Canning and Preserving Berries
Freezing Berries
Drying Berries
Index
