Book On Great Lakes: A book of recipies to cook white fish in great lake region is written by Chefs and it is available and can be purchased through a website for the book or Michigan Sea Grant’s website.The book also covers some whitefish history and is called “Wild Caught and Close to Home: Selecting and Preparing Great Lakes Whitefish.” It’s produced by Michigan Sea Grant, a cooperative program between Michigan State University and the University of Michigan that promotes Great Lakes sustainability. Contributing chefs include Hans Burtscher of the Grand Hotel on Mackinac Island; Dale Beaubien of Restaurant 301 in Duluth, Minn.; Jack J. Delby of the Renaissance Schaumburg Hotel and Convention Center in Illinois; and Chris Sturzl of Champlin Park High School in Minnesota.
