The Fiddlehead Restaurant and Bakery was a Juneau tradition that began in 1978, when its founders' established a menu that celebrated Alaska's bounty of fresh, delicious ingredients and its jubilant spirit of adventure.

In this lively and eclectic cookbook, the Fiddlehead Restaurant team presents 150 of its most acclaimed, sought-after recipes. The collection ranges from Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasta dishes, grilled meats and stir-fries, authentic sourdough breads, edible greens, wild berries, and delicious desserts--all prepared with the creative flair that made the Fiddlehead famous.

Interspersed throughout are fascinating sidebars on such Alaskan passions as berry picking, glacier picnics, the fine art of smoking fish, poaching salmon for holiday entertaining, and the spring-time search for wild edibles like: fiddlehead ferns, fireweed, beach asparagus, and morels.