For much of the post-Klondike period, eating habits in the North were defined by climate and weather plus more human factors having to do with the long, slow supply line that brought food from the outside. That is why food killed, caught, or picked in their state is so highly prized by Alaskans. A cook since he was twelve, author J. Stephen Lay's recipes are authentic and mouthwatering. He has tongue firmly held in cheek as he explains why and how Alaskans eat as they do. The forty-five recipes include such unique items as Cranberry Moose Chili, Roasted Beaver Tale, Whole Cranberry Salsa, Bear Fat Biscuits, Eskimo Ice Cream, Manifold-roasted Salmon, and Honey that Never Saw a Bear.
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