What’s for dinner tonight? Is it something
shaken from a bag or peeled from
a plastic tray? Or is it flaky, fresh salmon
paired with rhubarb-berry agua fresca?
Alaska Native chef Rob Kinneen is out
to revolutionize how Alaskans—and
the world—see Alaska cuisine and with
the Fresh Alaska Cookbook, he shows that
it is possible for anyone to make this
cuisine a hearty, healthy addition to our
While Kinneen spent time cooking
in the busy kitchens of New York and
New Orleans, his heart always remained
in Alaska. Kinneen made it his mission
to bring the flavors of his home state to
the lower 48, combining contemporary
cooking with Alaska’s native plants and
animals. Going beyond smoked salmon
and crab chowder, Kinneen introduces
us to Arctic Polenta and Razor Clam
Fritters with Smoked Mustard Aioli.
Salmon, crab, and moose do figure
prominently in the book, of course, but
so do updates of foods like agudak and
bannock. Along with the recipes, Kinneen
describes the culinary culture of
the many regions and peoples of Alaska
and argues for the importance of
a local food movement. He also offers
tips for non-Alaskan cooks who want
to taste more of the flavors unique to
the state. From coast to interior, Alaska
never tasted so good!
Kinneen made it his mission to bring the flavors of his home state to the lower 48, combining contemporary cooking with Alaska's native plants and animals. . . . Beautifully illustrated throughout with the full color photography of Ash Adams and Brian Adams, the Fresh Alaska Cookbook is a unique and very highly recommended addition to personal, family, professional, and community library cookbook collections.
—Midwest Book Review
Rob Kinneenis an Alaska Native chef who has been working in restaurants since he was
fifteen years old. He has worked and staged in Alaska, Louisiana, North Carolina, New York, and
Illinois. He is a chef at The Boot in Durham, North Carolina, and also runs a catering
company specializing in Alaska cuisine.