Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country -- Denmark, Norway, Sweden, Finland, and Iceland -- has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging ...
In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. "Samuelsson is cooking delicate and beautiful food, walking a tightrope between Swedish tradition and modern tastes . . . intoxicating" (Ruth ...
With more than 100 recipes, 30 personal essays and food histories, and 200 dazzling colour photos, home chefs and armchair travellers alike will be transported to the "Land of the Midnight Sun". Viestad's modern Scandinavian cooking emphasizes simple, fresh, natural ingredients, whose flavours need little embellishment to create elegant and ...
Discover the earthy flavours and unexpected delights of Finland's healthy, hearty cuisine, which historically has combined its traditional methods and ingredients with flavours and techniques from eastern European and Scandinavian neighbours.
Trina Hahnemann's offering, "The Scandinavian Cookbook," brings the essence of Scandinavia to life and to the table. Lars Ranek's food and landscape photography is just as remarkable as Trina's seasonal recipes. Trina offers a modern twist on Scandinavia's traditions with wholesome and mouthwatering dishes organized by the calendar month. Her ...
This exciting collection of 100 recipes, each dish the favourite of a Scandinavian cook, spans the range of home cooking -- starters, soups, omelettes, pancakes, meats and pastries. Included are directions for making such tempting dishes as Norwegian Blueberry Omelette, Danish Butter Cake, Swedish Pancakes, and openfaced Danish sandwiches.
The author includes favourites that have endured through the years and the best of recent dishes that still reflect Icelandic ingredients and cooking methods. Sample such delicacies as Grilled Rosemary-Flavoured Char, Braised Wild Goose with Fruit Stuffing and Bilberry Ice Cream. Home chefs will welcome the helpful chapters on Festive Food ...
Over 2 million visitors annually enjoy the dining at Pea Soup Andersen's restaurants in California. Here is the story of the restaurant's history and popularity, along with favorite recipes, photos and illustrations.
Celebrated food writer Nika Hazelton has gathered more than 200 recipes for the best, easy-to-prepare dishes of Finland, Sweden, Norway, Denmark and Iceland. Beginning with the staple of easy and elegant Swedish entertaining, the smorgasbord, Ms. Hazelton includes traditional meals such as Swedish meatballs and Danish hash, hearty Finnish brown ...
With more than 100 "refreshingly un-chefy" recipes, Andreas Viestad transports readers to cultural and culinary Norway. He emphasizes fresh ingredients whose flavours create delicious and impressive dishes including Pepper-Grilled Scallops, Dill-and-Fennel Stewed Lamb, and Cumin-Baked Parsnips. Andreas shows readers the best way to cure gravlaks, ...
This classic volume offers over 200 recipes that will allow hoe cooks to create anything from a smorgasbord to enticing fish dishes and typical fruit syrups.
This is the story of an American woman's 25-year love affair with the land, people, and cuisine of this Nordic nation. Sharing her love of food and cooking, Judith Pierce Rosenberg leads readers to markets in search of wild strawberries and smoked reindeer and to cafes for a cup of strong Swedish coffee and a kanelbulle (cinnamon bun) or mazarin ...
The traditional Swedish smorgasbord, a large table of hot and cold dishes, is meant to be a selection of appetisers before a seated dinner. Includes recipes for meat and game dishes, aspics and salads, fish, pastas and vegetables. Wonderful for buffet entertaining.
An introduction to the cooking of Norway, featuring traditional recipes such as fruit soup, Christmas bread, and rice pudding. Also includes a typical menu for breakfast, lunch, and dinner and several dishes from other Scandinavian countries.
This book includes complete menus for celebrations of all sizes and seasons, featuring traditional and contemporary recipes from Denmark, Finland, Norway and Sweden. In these lands of the midnight sun, the short days of winter are cheered with slow-cooked comfort foods and the long summer days are celebrated with light, fresh fair. This book ...
Did you know that lefse is an antidote for lutefisk? Or that The Boys of Starbuck made The World's Largest Lefse? Gary combines folktales, stories and history in this handbook on Lefse. Find out how to make lefse using some of the best tips from some of the best lefse makers. Includes photos of antique lefse-making tools.
Offers an introduction to the diverse smorgasbord of Scandinavian cuisine, from open-faced sandwiches, pickled herring, and meat balls, to apple pudding and pancakes layered with fruit.
Here are over 100 recipes for classic Norwegian specialities such as 'Salmon Marinated in Hardanger Apple Cider', 'Fruit Soup', 'Norwegian Pancakes', and 'Cinnamon Wheels'. Also included are historical accounts, local customs, and excerpts from Norwegian folk songs, traditional blessings, poetry, and mythology.
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