Simply Scandinavian presents modern takes on traditional Scandinavian recipes, combining time-tested Finnish food preparation with twenty-first century taste. The recipes are organized by time of yearappetizers, main courses, and desserts for Spring, Summer, Autumn, and Winter. The authors have arranged the book to take the reader through a year of Scandinavian recipes, pairing gorgeous four-color photographs of Finland's landscapefrom the archipelago in the south to the harsh wilderness of Laplandwith mouthwatering food ...
Simply Scandinavian presents modern takes on traditional Scandinavian recipes, combining time-tested Finnish food preparation with twenty-first century taste. The recipes are organized by time of yearappetizers, main courses, and desserts for Spring, Summer, Autumn, and Winter. The authors have arranged the book to take the reader through a year of Scandinavian recipes, pairing gorgeous four-color photographs of Finland's landscapefrom the archipelago in the south to the harsh wilderness of Laplandwith mouthwatering food photography.
Good. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, that'll have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.
I love food, so as soon as I saw the gorgeous piece of salmon nesting on a bed of greens on the cover of ?Simply Scandinavian, Traveling In Time With Finnish Cuisine And Nature,? I was excited to get my hands on a copy. While I have to admit I didn?t have a clue about Finnish cuisine, that picture was enough to pique my interest.
I was thrilled when I discovered that this cookbook is more than a collection of Tero Kallio?s recipes. It?s a stunning book that will teach you a bit about Finland through images and food. Good food engages all of the senses and Kimmo Saira?s pictures will have you drooling in anticipation as you flip through. Another thing I really appreciate is the way this collection is organized. Anyone who has had the pleasure of picking a tomato off of the vine in the summer can tell you the importance of eating seasonally and this book guides you through all four seasons on a culinary journey.
While pretty pictures are nice, what really counts in the end is the food you produce and both items I made were fantastic. Since it?s been nearly 100 degrees every day, I started with the Lemon and Lime Sorbet, which was easy and refreshing. While I sadly couldn?t track down the Sal Ammoniac squares need to make the accompanying sauce, it was fantastic by itself. Hopefully I can find that missing ingrediant in the future to enjoy it as intended by the author. Regardless, it was a quick and easy summer dessert.
I also couldn?t resist trying the Grilled Raw Spiced Salmon with a green pea salad. It?s a fantastic summer dinner because you don?t need to turn on the stove for more than a couple of minutes. I loved the horseradish cream which is reminiscint of wasabi, but offered a fresh burst of flavor thanks to the green peas.
Both recipes were easy to follow and the results were well received by everyone. The only thing I should point out for those of you who are used to American cookbooks is that the ingredients are measured using the metric system. While nothing I made required exact measurement and I?m used to converting because of my work, you may have to take an extra five minutes to figure out how much of everything you?ll need before starting for recipes requiring precision. From what I?ve made so far, it will be worth it!
After reading through this beautiful book and trying a couple of recipes, I?m sold on the food of Finland. While I most likely will not be serving Reindeer with Cloudberries at my next dinner party, there are a number of recipes I?m looking forward to trying out. Plus, even though some of the ingredients may be difficult to find here, I think the techniques and concepts will translate to my local ingredients just fine!
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