Life's a Fish and Then You Fry

By Randy Bayliss and Ray Troll ’81

Life's a Fish and Then You Fry takes a romp through the culinary curiosities of coastal Alaska like no other cookbook has before. Seasoned galley cook Randy Bayliss divulges the secrets of poaching, grilling, smoking, and flambéing, and explains how to prepare indigenous Alaskan specialties including oysters, salmon, and salads from the sea, along with more daring fare. With snappy cooking tips from Bayliss, and the weird and wonderful art of Ray Troll, this is not your mother's cookbook.