Nomemade Cookbook Celebrates Local Ingredients
My sister Kim and I have been talking about the idea of publishing a cookbook together for years but it never seemed like it was really something we could actually do or we had no idea how to go about doing it.
Then one day the stars aligned and we were blessed to have an amazingly talented person come into our lives. Just a few short months ago a woman named Ali Eisenach moved into my neighborhood and we became fast friends.
It turns out that Ali writes, publishes, and sells her own cookbooks and is successful at it. One day Ali approached me about helping her with the graphic design of her next cookbook (graphic design is one of my hobby’s- I made the cover for the book). I was more than thrilled to swap “favors” with her. I told her I’d help her with her book if she’d be willing to take the pictures for the Nomemade book and show me the ropes of self publishing. Luckily for us, she agreed! You can learn more about Ali and her cookbooks here.
The cookbook will be in full color all throughout with amazing pictures of the food and simple recipes to follow. Most of the recipes focus on the foods that come from Nome: Alaskan King Crab, Salmon, Moose, Muskox, Fireweed, Tundra Berries, etc. However, we also included some of our family favorites from growing up and since our mother is from Vietnam, you can guess that a lot of those foods will be Asian inspired.
Again, I can’t tell you how excited I am about this project! It really is a dream come true for us. We just have a few more recipes to do for the book and then we’re sending it off to the printers. Can’t wait! Thank you for supporting us and if you haven’t done so yet, please “Like” our Facebook Page.
Here is a sample recipe:
About Lynn Hicken
Lynn and her sister Kim were born and raised in Nome, Alaska, where their frequent experiences of fishing and berry picking instilled in them a love of the foods found naturally in their environment. Once they ventured outside of Nome, they realized how truly unique and precious the food really was and knew they could never take it for granted again. Their mother, Thulan, is from Vietnam, and as a result, there are many heavy Asian influences on their recipes.