The Great Scandinavian Baking Book
Author | : Beatrice A. Ojakangas |
Publisher | : U of Minnesota Press |
Total Pages | : 334 |
Release | : 1988 |
Genre | : Baking |
ISBN | : 9781452904559 |
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Author | : Beatrice A. Ojakangas |
Publisher | : U of Minnesota Press |
Total Pages | : 334 |
Release | : 1988 |
Genre | : Baking |
ISBN | : 9781452904559 |
Author | : Magnus Nilsson |
Publisher | : Phaidon Press |
Total Pages | : 0 |
Release | : 2018-10-15 |
Genre | : Cooking |
ISBN | : 9780714876849 |
The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats. No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson - now an established photographer, following his successful exhibitions in the US. From the publisher of Nilsson's influential and internationally bestselling Fäviken and The Nordic Cookbook.
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 | : Beatrice A. Ojakangas |
Publisher | : U of Minnesota Press |
Total Pages | : 213 |
Release | : |
Genre | : Cooking |
ISBN | : 1452907595 |
Originally published as: Country tastes: best recipes from America's kitchens, 1988.
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 | : Beatrice A. Ojakangas |
Publisher | : |
Total Pages | : 0 |
Release | : 2001 |
Genre | : Baking |
ISBN | : 9780517593301 |
Author | : Beatrice A. Ojakangas |
Publisher | : U of Minnesota Press |
Total Pages | : 318 |
Release | : 1999-08-01 |
Genre | : Cooking |
ISBN | : 9780816634965 |
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 knowledge of baking to produce the definitive cookbook for this rich cultural heritage. Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.
Author | : Trine Hahnemann |
Publisher | : Quadrille Publishing |
Total Pages | : 0 |
Release | : 2014 |
Genre | : Cooking |
ISBN | : 9781849493796 |
Here are authentic Scandinavian recipes with a modern twist. the book is suffused with 'hygge', a Danish word that has no English equivalent but means cosiness, or relaxing with friends over good food and drink.
Author | : Editors of Martha Stewart Living |
Publisher | : Clarkson Potter |
Total Pages | : 320 |
Release | : 2017-03-28 |
Genre | : Cooking |
ISBN | : 0307954722 |
A must-have for every baker, with 130 recipes featuring bold new flavors and ingredients. Here is the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours, and other better-for-you—and delicious—ingredients. The editors at Martha Stewart Living have explored the distinctive flavors and alluring textures of these healthful foods, and this book shares their very best results. A New Way to Bake has 130 foolproof recipes that showcase the many ways these newly accessible ingredients can transform traditional cookies, pies, cakes, breads, and more. Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil. Superfoods are right at home in these baked goods; granola has a dose of crunchy chia seeds, and gluten-free brownies have an extra chocolaty punch from cocoa nibs. With a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, and more than 150 photographs, including step-by-step how-to images, A New Way to Bake is the next-generation home-baking bible.
Author | : Laurel Robertson |
Publisher | : Random House |
Total Pages | : 465 |
Release | : 2011-03-02 |
Genre | : Cooking |
ISBN | : 0307761169 |
The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous. New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy. Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start. Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations. The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.