The Alaska Seafood Marketing Institute has announced the creation of 2 new seafood cookbooks.
ASMI Retail recently completed a 52-page cookbook featuring recipes from three of the nation's top celebrity chefs: Barton Seaver, Jerry Traunfeld, and Govind Armstrong. It marries their best Alaska seafood recipes with their professional insight on such topics as "sustainability," "entertaining" and "a chef's guide to selecting fish."
In the book, Alaska seafood is featured in various preparations of Alaska cod, salmon, pollock, black cod, scallops, crab, smoked salmon and halibut.
The cookbook will be used as a premium giveaway at consumer shows such as: Newport Mansions Wine & Food, Boston Wine Expo and Sonoma Wine Country Weekend, as well as a consumer prize in various Alaska Seafood promotions at supermarkets across the nation.
From ASMI's foodservice program comes the recipe book, Between the Bread and the Deep Blue Sea. The recipe book transforms classic recipes, such as Sole Meunière, Pollock Po' Boy and Halibut Cioppino, into sandwiches that use Alaska seafood.
Between the Bread and the Deep Blue Sea will be distributed at chef and foodservice trade conferences and trade shows, and is also available on ASMI's website.