The 32 page Alaskan Cookbook has dozens of recipes to tempt the palate and features three pages of step-by-step visual preparation instructions demonstrated by a professional ULU chef.

Sample recipes in Cookbook ENJOY.

Salmon & Vegetable Chowder
This Alaskan classic warms the entire body and is good to the last spoonful.
Served in a bread bowl, it's a meal in itself!

Ingredients:

1     Tbsp. vegetable oil
1     Leek
1     Large russet potato
1     Large zucchini
1     Cup fresh corn kernels
1     Carrot
2     Tbsp. fresh thyme
3     Cups chicken broth
1/2 Cup dry white wine
1     Lb. salmon fillet, skinless
1     Cup whipped cream

Slice leek on cutting board with ULU knife, using a rocking motion.

Use white and pale green part only. Peel potato, clean zucchini and carrot; removing both ends.

Dice potato, zucchini and carrot with ULU knife. Chop fresh thyme in ULU bowl.

Cut salmon into 1" pieces with ULU knife. Heat oil in large pot over medium heat. Add leek and sauté for 5 minutes. Add potato, zucchini, corn, carrot and chopped thyme.

Sauté for 3 minutes. Add broth and wine; simmer until potato is tender. Add salmon and cream.

Simmer for 5 minutes until salmon is opaque. Season with salt and fresh ground pepper.

Enjoy!

Goldrush Steak Supper
Meat and potatoes never tasted so good.
Once you try this succulent dish it will become a staple!

Ingredients:

2     Lbs. beef chuck steak
1     Cup beef broth
1     Large onion
4     Carrots
8     Large russet potatoes
1     Tsp. salt
*     Fresh ground pepper to taste
3     Cups chicken broth

Peel onion, carrots and potatoes. On ULU cutting board, quarter onion with ULU knife.

Chop carrots and potatoes into thick slices. Cut chuck steak into 1" thick cubes with ULU knife.

Tear off two, two-foot pieces of heavy-duty aluminium foil. Place meat in center of foil and fold sides of foil up; pour broth over meat.

Cover meat with vegetables and season with salt and pepper. Bring the two length ends of the foil together and fold down to seal. Roll each remaining side into small folds to seal.

Grill over medium gas or low charcoal for 1 to 1^1/2 hours or bake at 450 degrees in oven for same cooking time.

Enjoy!

Shrimp Ratatouille Rolls
Shrimp, eggplant, zucchini, cheese, peppers and more make this a recipe your family will ask for again. A perfect presentation dish for company as well

Ingredients:

1 Lb. fresh shrimp, peeled and divined
1 Medium eggplant
2 Medium zucchini
1 Medium green pepper
1 Small Onion
3 Cloves of garlic
1/4 Cup olive oil
16 Oz. canned tomatoes
3 Tbsp. tomato paste
1 Tbsp. red wine vinegar
2 Tsp. salt
2 Tsp. fresh basil, chopped
1/2 Tsp. cayenne pepper
1/2 Tsp. fresh ground pepper
6 French rolls
2 Cups mozzarella cheese, shredded

Cut eggplant, zucchini, green peppers and onion into small cubes with ULU knife.

Mince garlic in ULU bowl. Sauté vegetables and garlic in large saucepan or Dutch oven with olive oil for 5 minutes.

Drain tomatoes and chop. Add tomatoes, paste, vinegar, salt, basil and peppers to sautéed vegetables.

Cover and simmer for 30 minutes. Slice a thin piece of top crust from each roll.

Hollow out each roll, leaving a 1" border. Place rolls on baking sheet and warm in 350 degree oven for 5 minutes or until shrimp are pink.

Spoon mixture into rolls; sprinkle with cheese and broil until cheese is melted and slightly browned.

Enjoy!

Potlatch Salmon
A wonderfully sweet butterfly salmon with a perfect moist flaky texture.
One of the best ways to prepare the favourite harvest of The North.

Ingredients:

1     Whole salmon
6     Tbsp. butter, softened
*     Juice of 1 lemon
3     Tsp. dry mustard
3/4 Cup brown sugar
*     Heavy-duty foil

Butterfly salmon with ULU knife; remove head, tail and fins, run knife down backbone of fish until it opens flat, careful not to cut through.

Tear off a sheet of heavy-duty foil large enough to handle salmon, coat lightly with cooking spray.

Place salmon skin down on foil. Spread softened butter over flesh of salmon, drizzle with lemon juice and dry mustard.

Cover with brown sugar, using more sugar if needed. Place foil with fish on barbecue grill over low heat, cover.

Bake for 20 to 30 minutes. Salmon is cooked when fish flakes easily.

Enjoy!