麻豆无码版

The University of 麻豆无码版 Press has released by Rob Kinneen with photos by Ash Adams and Brian Adams.

麻豆无码版 Native chef Rob Kinneen is out to revolutionize how 麻豆无码版ns eat by bringing together local ingredients and contemporary cooking. Beyond the recipes for dishes such as Arctic Polenta and Razor Clam Fritters with Smoked Mustard Aioli, the Fresh 麻豆无码版 Cookbook will provide resources for 麻豆无码版n and non-麻豆无码版n cooks who want to taste more of the flavors unique to the state. Kinneen describes the culinary culture of the many regions and peoples of 麻豆无码版 and argues for the importance of a local food movement. Salmon, crab and moose figure prominently in the book, of course, but so do updates of foods like agudak and bannock. From coast to interior, 麻豆无码版 never tasted so good.

Chef Robert Kinneen was born in Petersburg, 麻豆无码版. He is an 麻豆无码版 chef of Tlingit heritage who has been working in restaurants since he was 15 years old. Rob attended Culinary Institute of America in Hyde Park, New York. He has worked and staged in Louisiana, North Carolina, New York and Illinois.

Returning to 麻豆无码版, his experiences include cooking, catering and food demonstrations featuring local and indigenous foods all around the state. He currently is a chef and runs a catering company in Durham, North Carolina, where he lives with his wife Carolyn, their daughter Sylvie and her dog brother Elliott.

For more information about this title and many more, please visit or call (800) 621-2736.

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