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| Author | : Beatrice A. Ojakangas |
| Publisher | : U of Minnesota Press |
| Total Pages | : 317 |
| Release | : 1983 |
| Genre | : Cooking |
| ISBN | : 1452905495 |
Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark in this cookbook of authentic Scandinavian cooking.
| Author | : Sofia Nordgren |
| Publisher | : Hardie Grant Publishing |
| Total Pages | : 325 |
| Release | : 2021-11-11 |
| Genre | : Cooking |
| ISBN | : 1787137155 |
Winner of the best International/Regional Cookbook at the Guild of Food Writers Awards 2022 In The Nordic Baker, Sofia Nordgren guides you through a year of plant-based Nordic cakes, buns, breads, cookies and crackers and invites readers to keep things simple, go back to basics and cook with nature in mind. From Thumbprint cookies, Kladdkaka and Rhubarb galette in springtime, Raspberry and cardamom cupcakes when the weather begins to warm up, and a Midsommar cake for summer celebrations, through to Lingonberry roll cake, pear tart and cardamom rolls for cosy autumn nights and Gingerbread bundt cake, Saffron buns and Semlor for snowy winter days. Set to the backdrop of stunning location photography and interspersed with advice on embracing the Nordic lifestyle, bringing the outdoors into your home and tips on seasonal slow living, this is a charming celebration of a magical corner of the world and the wonderful food it has to offer.
| Author | : Trine Hahnemann |
| Publisher | : Hardie Grant Publishing |
| Total Pages | : 288 |
| Release | : 2016-10-20 |
| Genre | : Cooking |
| ISBN | : 1849499349 |
The Scandinavians excel in comfort – family, friends, a good atmosphere, long meals, relaxation and an emphasis on simple pleasures. They even have a word for this kind of cosiness that comes with spending quality time in hearth and home when the days are short: hygge. Trine Hahnemann is the doyenne of Scandinavian cooking and loves nothing more than spending time in her kitchen cooking up comforting food in good company. This is her collection of recipes that will warm you up and teach you to embrace the art of hygge, no matter where you live.
| Author | : Darra Goldstein |
| Publisher | : Ten Speed Press |
| Total Pages | : 306 |
| Release | : 2015-10-13 |
| Genre | : Cooking |
| ISBN | : 1607746107 |
2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes. Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.
| Author | : Diana Henry |
| Publisher | : Mitchell Beazley |
| Total Pages | : 272 |
| Release | : 2016-11-03 |
| Genre | : Cooking |
| ISBN | : 1784723274 |
This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.
| Author | : Pat Sinclair |
| Publisher | : Pelican Publishing Company |
| Total Pages | : 104 |
| Release | : 2011-01-17 |
| Genre | : Cooking |
| ISBN | : 1455616036 |
"Pat's recipes take you to Scandinavia with ease and without a plane ticket. Simple and elegant yet sophisticated."--George Geary, author of The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies "I can imagine Scandinavian Classic Baking as a parent's gift to a daughter or son, and passed down along the generations. I'm impressed with the level of detail provided."--Kim Ode, author of Baking with the St. Paul Bread Club Distinguished by hints of cardamom, cinnamon, nutmeg, and orange peel, these sweet yeast breads, berry-studded tarts, and nutty pastries offer the most memorable flavors of Scandinavian cuisine. Gorgeously photographed, the authentic recipes range from hearty and wholesome Scandinavian Rye Bread, Swedish Lucia Buns, and Mini Princess Cakes to the traditional and venturesome Danish Aebleskiver, Norwegian Fattigmann, and Sandbakkels. The book, organized by type of dish, includes information about each of the countries that make up Scandinavia along with anecdotes and notes about traditions, holidays, and baking tips and tricks. Featuring photographs from around the region and information on where to find the equipment for specialty baking endeavors, this cookbook invites bakers of all levels to experience Northern Europe's best coffee breads, cakes, cookies, and tarts.
| Author | : Dale Brown |
| Publisher | : Silver Burdett Press |
| Total Pages | : 206 |
| Release | : 1968 |
| Genre | : Cooking, Scandinavian |
| ISBN | : 9780809400584 |
Full of the food history of this region filled with basic and classic recipes. The recipes are easy to follow and easy to buy ingredients for.
| Author | : Trine Hahnemann |
| Publisher | : Pushkin Children's Books |
| Total Pages | : 224 |
| Release | : 2014 |
| Genre | : Cooking, Scandinavian |
| ISBN | : 9781849494885 |
Trina Hahnemann presents an insight into a food culture that is both traditional and ultra-modern, with a collection of 100 recipes representing the essence of Scandinavian cooking.
| Author | : Nika Standen Hazelton |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 1994 |
| Genre | : Cooking, Scandinavian |
| ISBN | : 9780883658567 |
A collection of more than 200 classic recipes from the countries of Sweden, Norway, Denmark, Finland and Iceland.
| Author | : Simon Bajada |
| Publisher | : Hardie Grant |
| Total Pages | : 0 |
| Release | : 2015-05-05 |
| Genre | : Cooking |
| ISBN | : 9781742708799 |
The New Nordic celebrates contemporary Scandinavian cuisine with a focus on seasonal recipes that can easily be recreated at home. Filled with dishes that typify the food of this vast geographical region, this book takes its influence from the traditional ingredients that can be found from Sweden to Finland and Denmark to Norway, and transforms them into modern everyday recipes that are hugely popular throughout Nordic homes. The book is split into nine chapters, based on different food groups including ingredients found 'from the forest', 'from the sea', 'from the land', and 'in the larder', along with a basics chapter that demystifies classic Scandinavian cooking techniques such as smoking food and pickling. Recipes concentrate on modern, everyday dishes that use the freshest of ingredients and are simple to create. Indulge in beetroot carpaccio with goats cheese and minted pea relish, or enjoy the simplicity of fresh radishes with fennel butter and honey; move on to grander feasts such as flaked salmon burgers with mayonnaise, pickled cucumber and fresh horseradish or whole flounder with Nordic bread salad, beef with spiced wine sauce, kale and turnip or wonderful venison cooked with coffee, honey parsnips and rocket; and not forgetting the classics such as Swedish meatballs, Danish smorrebrod, pickled herrings and gooey cinnamon buns. At the end of the book there is a glossary explaining substitutes for hard-to-find ingredients along with a seasonal listing of typical Nordic ingredients. Matched with stunning Scandy-inspired photography throughout including imagery of landscapes, nature and produce shot on location, The New Nordic is a feast for all the senses.
