Customer Reviews for

The Scandinavian Cookbook

Average Rating 5
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  • Posted March 22, 2009

    This isn't your grandmother's Scandinavian cookbook.

    Here in Minnesota it is a well known fact that all Scandinavian food is white, something that I am sure is due to our long cold winters limiting Grandma's food choices. There is color in these recipes and in the accompany pictures. In fact the vivid pictures contained in this cookbook are worth the price of the book.

    The recipes are clearly written and take you through the months via recipes. They are accompanied by a brief paragraph either about the recipe or the region that the recipe is from. I really like this, as a collector of cookbooks I feel that they are a like a culinary time capsules taking us to other places and timse. Also, since this book is in English it will be used by people not necessarily familiar with Scandinavian customs or eating habits so this 'extra' information is helpful.

    We immediately made the Mint apricot and celery stuffed lamb (sans the potatoes and spinach since that would have required going to the grocery store.) It was wonderful. The Medeljer, spelt buns, cardamom buns and Jerusalem artichoke soup are the next recipes on the list. And I am thinking that next Sunday will be Braised stuffed pheasant with savory cabbage, gravy and potatoes. The pheasant gets wrapped in bacon and everyone knows - everything is better with bacon! Caramel potatoes are also on the list of we have to try it, if only to bring them into work to have everyone try them. I work at a potato processing plant; our R&D tech said that caramel potatoes just seemed wrong, which of course means that we have to try it.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted November 22, 2009

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  • Anonymous

    Posted December 20, 2009

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