Suzette Lord Weldon
• Suzette's Alaskan Cooking
• Suzette's International Cooking
Suzette's Alaskan Cooking ISBN: 978-0-9815193-6-4 120 pages, soft cover, 6" x 9" $19.95 |
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Mat-Su Potato Salad–Neptune's Garden Salad–River Run Pasta Salad–Curried Halibut Salad, and more
Alaskan King Crab Spring Rolls–Oysters or Clams Alaska–Stuffed King Crab Legs–Crab Cakes–Pan Fried Trout, and more
Alaskan-Style Blackened Salmon or Shrimp–Salmon Nicoise–Salmon Potstickers–Salmon Egg Rolls–Salmon Cakes, and more
Beer Battered Halibut & Oven Baked Fries–Halibut Timbales–Halibut Tacos with Blueberry Salsa–Halibut and Crab Enchiladas, and more
Smoked Salmon and Dill Savory Cheesecake–Corn Fritters–Tundra Tandoori Chicken–49th State Carbonara, and more
Alaskan Goulash–Real Chile, Chile Beans–Chowder: Salmon, Halibut, Clam, or Corn–Northern Lights Gazpacho, and more
Sloppy Yukon Joes–Ptarmigan Kabobs–Moose Roast with Cranberry Glaze–Sausage Gravy and Homemade Biscuits–Ultimate Meat Loaf, and more
Candied Fireweed Flowers–Blueberry Ambrosia–Rhubarb-Peach Crisp, Birch Syrup Lace Cookies, Zucchini Bread, and more About The Author
Reviews
Preface
Suzette Lord Weldon, author, master chef, party coordinator and caterer, cooking instructor, and newspaper columnist, was born in California. One of seven children, she learned cooking in the great American melting pot.
She was certified in food and wine dynamics by the Culinary Institute of America, and worked in hotels, casinos, and restaurants in California, Oregon, Nevada, Hawaii, and Alaska.
She has lived in Alaska for over a decade, and provides cooking class parties and personal chef services throught her "Rent-A-Chef" business.
Imagine being caught In the Alaska wilderness with Suzette Lord Weldon. Not only would you survive—you'd gain five pounds in the process! You are holding no ordinary cookbook. This is an adventure in eating that is Alaskan in scale. Suzette has taken the best ingredients Alaska has to offer and given them her own unique twist. From the Salmon Potstickers to the Halibut Timbales, I can't wait to go fishing to enjoy these recipes. Compared to Suzette's Alaskan Cooking, everything else is so lower 48!
John Tracy, President/CEO, Bradley-Reid & Associates, Former Alaska Television Anchor
Suzette has created a whole new excitement using our own Alaska harvest. Her recipes are positively mouth-watering and delicious. In today's economy, it's a gift to have a cookbook that uses vegetables from our gardens, as well as fish from our waters, and meat from our land.
Striking just the right balance, the recipes are simple yet imaginative, short yet clearly explained.
Bill and Donna Walker
For those of us that like to cook, Suzette has hit the nail on the head with her Alaskan Cookbook! She has taken our traditional foods and developed fabulous recipes that are true eye openers. Her food is simply music to my mouth, and that's the wilderness way. Thank you, little lady, I'm wild about it!
Hobo Jim
People often ask me why I would move from the Napa Valley in California to Alaska. I always answer, "Why, the food, of course." In Napa we covet the wonderful sustainable foods from Alaska, like the wild salmon, ocean-fresh halibut, and the huge razor clams. The variety of seafood available in Alaska is so amazing!
So many new flavors and textures to explore! There are many different and intriguing kinds of berries. Take for instance, the watermelon berry; it's delicious and really does taste like watermelon, whereas the salmon berry, thankfully, does not taste like salmon but tastes like raspberries.
In the Matanuska Valley our vegetables grow huge. At the 2009 State Fair in Palmer, Alaska, (which is in the Matanuska Valley) we had the Guiness world record of a 127-pound cabbage and an 82-pound rutabaga! The most amazing thing is that even when the produce is oversized, it is still very tender and delicious!
I love to fish, hunt, gather berries, dig clams, etc. My husband, John, and I take our Jeep and explore the wilderness. We forage for all kinds of flora and fauna, like juniper berries, which I love to use in some of my marinades.
I get a kick out of using what nature has to offer whenever I can. Sometimes I sizzle Tandoori Chicken on flat rocks, use alder sticks for kabob skewers, or cook our fresh-caught salmon on birch bark, which adds a lovely smoky sweetness to the salmon. Needless to say, we eat really well when we are on our adventures.
Living in Alaska has been a true blessing, a pleasure, and incredibly exciting. I have learned so much! I hope sharing my recipes will give you a taste of my Alaskan experience.
Suzette's International Cooking ISBN: 978-0-9789766-3-7 112 pages, soft cover, 6" x 9" $16.95 |
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Salsa—Guacamole—Arroz a la Mexicana—Black Beans—Making Tamales—Chili Relleno, and more
Dolmades—Hummus—Greek Salad—Gyros—Souvlakif—Baklava, and more
Tapenade—French Onion Soup—Ratatouille—Dijon Chicken—Beef Bourguignon—Crepes Suzette. and more
Pesto—Minestrone—Fettuccini Alfredo—Chicken Cacciatore—Eggplant Parmesan—Minicotti Noodles, and more
Pot Stickers—Shrimp Fried Rice—Basic Wonton Filling—Lo Mein with Beef—Moo Goo Gai Pan—Sweet and Sour Pork, and more
Poori—Mulligatawny Soup—Shrimp Curry—Vegetable Pullao—Yogurt with Zucchini—Khari Poori, and more
Fresh Lumpia—Sweet and Sour Brown Sauce—Adobo—Tinola—Sinigang—Rice Cake, and more Preface
Nowadays, any would-be cook can find recipes for anything on the Internet, but the question is, just how good are they?
In Suzette's International Cooking, you will find the best proven and delicious recipes for classic traditional dishes from seven nations.
Some are very true to their origins, and some I have tweaked just enough to be more pleasing to more palates. Such is the case with my dolmades. The more traditionally-made dolmades just didn't appeal to some of my clients, so a little change here and there, and twenty years later we are still enjoying this very special recipe, a favorite and much-in-demand dish.
Ever since I was a little girl, my life has centered around love, laughter, and good food. I was raised in the San Francisco Bay Area of California, where great food from all over the world was a mainstay in many homes and restaurants. And, oh, did my mother and I love and take advantage of the abundance of great cuisine! We tasted, critiqued, and studied many delicious foods from around the world.
My mother could replicate anything she tasted. She would find the best of the best, and then figure out how it was prepared. My children and I still carry on this tradition.
In the following pages, you will find my favorite recipes that have been thus perfected. I have been using these recipes for many years in my catering businesses, and have taught many of my students in cooking classes to prepare them. Now I've decided to share my most favorite and, up until now, secret recipes in a series of cookbooks, starting with my international favorites.
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