While Kinneen spent time cooking in the busy kitchens of New York and New Orleans, his heart always remained in Alaska. Kinneen made it his mission to bring the flavors of his home state to the lower 48, combining contemporary cooking with Alaska's native plants and animals. Going beyond smoked salmon and crab chowder, Kinneen introduces us to Arctic Polenta and Razor Clam Fritters with Smoked Mustard Aioli. Salmon, crab, and moose do figure prominently in the book, of course, but so do updates of foods like agudak and bannock. Along with the recipes, Kinneen describes the culinary culture of the many regions and peoples of Alaska and argues for the importance of a local food movement. He also offers tips for non-Alaskan cooks who want to taste more of the flavors unique to the state. From coast to interior, Alaska never tasted so good!