• ADVERTISING: Ingram Advance cookbook issue and PNBA holiday gift guide.
• BLURBS: From relevant sourdough, baking, and history VIPs, also well-known Alaskans like Kirsten Dixon.
• EVENTS: Targeted authorless event kit/baking party/book guide with downloadable tips and tricks slides and YouTube video demos by a contemporary, humorous sourdough baker.
• ONLINE: Publisher blogs including book’s fascinating history, sharable recipe and content posted to Facebook and Instagram, outreach to food bloggers.
• REVIEWS: Features and excerpts targeted from trade, regional, national cooking, men’s/ travel/outdoor adventure media.
• TRADESHOW: Features at PNBA, Alaska and Seattle Wholesale Gift Shows, etc.

A perennial best seller that’s been in print for over 50 years, Alaska Sourdough—part valuable historical reference and part kitschy souvenir—now offers more than 95 recipes with even more interesting facts and Alaskan lore for sourdough fans.

Written by one of Alaska’s most foremost sourdough historians, Alaska Sourdough is a witty and useful primer for sourdough cookery. For decades Alaskans have ordered their lives around their sourdough pots, and Ruth Allman was no different. In this book she shares her own time-tested advice for home cooks and novice bakers, as well as little-known facts and history about sourdough.

Sourdough was a staple in pioneer-era Alaska and without it, folks would not survive. Alaska’s Sourdough features two types of starters and discusses the nuances of time on the starter that only a pioneer can know. The book then walks the reader through how to keep sourdough alive and the dozens of things that can be made from it—from hotcakes and waffles, to breads, rolls, muffins, and coffee cakes. But what was once utilitarian may seem peculiar today—sourdough baked Alaska? It was the only way to make such novelty desserts in pioneer time, and Ruth’s writing offers a charming glimpse back to another era. You’ll want to try some of her favorite recipes for such delights as sourdough cakes, doughnuts, cookies, and dumplings, along with accompanying sauces, syrups, and toppings.

With an all-new foreword by writer and food journalist Addie Studebaker, this new edition transports you back into a nostalgic Alaskan world filled with comfort, love, fun, and, of course, sourdough.

"Love or hate the stuff, Ruth Allman will win you over... Her charming cookbook and collection of anecdotes, “Alaskan Sourdough” is a perennial best-seller... Her accomplishments are impressive, but there remains within the pages of Alaskan Sourdough a simple, lovely, crackling humor—sunshine and sweetness sprinkled in among the hardness that was her pioneering life." - Last Frontier Magazine

"“Simply and uniquely filled to the bubbling brim with the good stuff, the really, really good, hard-to-find stuff of true pioneering grit, wackiness, and adventure... as well as a few secrets to taming the fabulous food that fueled the fervor: ALASKA SOURDOUGH!”" - Addie Studebaker (from the Foreword)