Description
Unlike any cookbook you’ve read before, Kitchen Stories features recipes that are easy to make, economical to buy for, and elegant to serve. Featuring comfort foods from various nationalities and regions throughout our great country, even the most experienced cook will appreciate the fine, full flavor of these well-loved dishes.
The authors, by profession, are longtime storytellers and writers who have cooked and eaten their way throughout the world. They introduce each recipe with a captivating food story or historical facts that are intended to entertain, enlighten, and spark memories of all who read this book.
Join them in honoring our rich history and in exploring our heritage throughout favorite foods. It will be a delicious experience!
Lael Morgan was born in rural Maine and has lived more than half her life in the wilds. She started her writing career as a reporter for the Malden Press in Massachusetts. Later she became a photojournalist at the Juneau Empire in Alaska’s capitol city, and then covered crime, politics and the old red light district for the Fairbanks News Miner just south of the Arctic Circle.
In 1968, Morgan began a five year stint at the Los Angeles Times, and then returned to the Far North for assignments with National Geographic, Washington Post, Christian Science Monitor and Alaska Magazine.
In 1988 she joined the Department of Journalism and Broadcasting, University of Alaska Fairbanks, where she taught writing, photography and multimedia for 12 years. In 1999 she became managing editor and later publisher of the Casco Bay Weekly, an alternative newspaper in Portland, Maine. Then, motivated by a low threshold of boredom, she moved south to Arlington, Texas, where she went to work for the Department of Communication, University of Texas Arlington.
Morgan has authored more than a dozen books, including Good Time Girls of the Alaska Yukon Gold Rush, which in 1998 won her the title of Historian of the Year from the Alaska Historical Society. Art and Eskimo Power: The Life and Times of Alaskan Howard Rock, a book she wrote in 1988, was recently included in a listing state’s best nonfiction books, and has been republished by University of Alaska Press.
Linda Altoonian, a columnist, magazine editor, writing teacher and author, came from a family that raised hospitality to an art form with delicious food its main attraction. She began experimenting with recipes at a tender age and takes pride in heightened flavor and gorgeous presentation. She has integrated secrets shared by chefs from around the world.
