Fire and Ice: Classic Nordic Cooking [A Cookbook]

by Darra Goldstein

Overview

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.

Product Details

ISBN-13:	9781607746119
Publisher:	Clarkson Potter/Ten Speed
Publication date:	10/13/2015
Sold by:	Random House
Format:	eBook
Pages:	304
Sales rank:	977,912
File size:	211 MB
Note:	This product may take a few minutes to download.

About the Author

Darra Goldstein has spent much of the last four decades falling in love with Scandinavia; its people, its landscape, and most of all, its food. She is the founding editor of the James Beard Award-winning journal Gastronomica and a professor of Russian at Williams College. Goldstein has authored or edited more than a dozen books, including The Georgian Feast, which won the 1994 IACP Julia Child Award. She lives in Williamstown Massachusetts.

Read an Excerpt

Muslinger med peberrod
Mussels
with Horseradish Cream
Serves 2 to 4
The horseradish plant in our garden is out of control—it’s easily two feet tall and three feet wide—but I love this fiery root that spreads mysteriously underground. The Scandinavians use horseradish creatively, in all sorts of ways. Here, in a Nordic riff on the classic French moules marinières, mussels are steamed in caraway-scented aquavit and finished off with a zesty dose of fresh horseradish.
2 tablespoons butter
1 large shallot, minced
11⁄4 cups aquavit
2 pounds mussels, cleaned
3 tablespoons heavy cream
2 to 3 tablespoons freshly grated horseradish, depending on
the pungency, plus shaved
horseradish for garnish
2 tablespoons minced fresh parsley
Freshly ground white pepper
Melt the butter in a large stockpot over medium-low heat, add the shallot, and sauté until soft but not brown, 2 to 3 minutes. Pour in the aquavit, then add the mussels. Cover the pot, bring to a boil over medium-high heat, and cook until the mussels open wide, 5 to 7 minutes, depending on their size. Turn off the heat and discard any mussels that didn’t open. With a slotted spoon, transfer the mussels to a large serving bowl.
Bring the cooking liquid in the pot to a boil over medium-high heat and cook until slightly reduced, about 2 minutes. Lower the heat, add the cream, horseradish, and parsley, and simmer until the flavors blend, about 2 minutes. Generously grind white pepper over the top just before you pour off the sauce.
Pour the sauce over the mussels in the serving bowl. Serve garnished with shaved horseradish.

Table of Contents

introduction . . . 1


Appetizers . . . 11
breads . . . 37
Sweden . . . 64
Soups + Porridge . . . 77
Salads . . . 99
Denmark . . . 116
Fish + Shellfish . . . 127
Meat + Poultry . . . 163
Norway . . . 186
Vegetables . . . 197
Desserts . . . 217
Finland . . . 248
Larder . . . 259
sources . . . 283
acknowledgments . . . 285
metric conversion charts . . . 290
index . . . 291

Editorial Reviews

Darra Goldstein is the best kind of food scholar. She’s a gourmet and a gourmand, driven by equal parts hedonism and curiosity. Both are here on full display in this Nordic cookbook and culinary genealogy, providing a delicious context for the region’s modern food revolution.”
—Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and author of The Third Plate

“Darra Goldstein’s recipes defy the stereotypes of Scandinavian cuisine. This cookbook isn’t about rotten shark or Swedish meatballs; these dishes beautifully capture a people who cannot help but be completely in touch with the elements, the land, and the sea.”
—Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine

“This book—full of stunning imagery and all the Nordic staples of home cooking—is a must-have for anyone interested in this amazing region.”
—René Redzepi, chef, co-owner of Noma, and author of Noma: Time and Place in Nordic Cuisine

“I dare you to read this book without wishing you were born Scandinavian. The food looks so delicious and the pictures are so gorgeous that you can’t help feeling you were born in the wrong place. This tantalizing introduction to Nordic foods is like no cookbook on the market. Open it at your peril. It will make you want to travel. And it will make you want to cook.”
—Ruth Reichl, author of Delicious, and former editor in chief of Gourmet magazine
 
"We love the new book Fire + Ice: Classic Nordic Cooking for two reasons: 1) it allows people the chance to enjoy delicious Swedish food without trekking to Ikea, and 2) along with recipes, Fire + Ice shares Scandinavian dining traditions, giving readers a more in-depth look into Nordic culture."
—Sydney Mondry, InStyle

"Exploring the rich culinary history of Scandinavian cuisine through classic home-style recipes—and through photographs of the recipes and the natural beauty of Scandinavia—Darra Goldstein’s Fire + Ice cookbook is so absorbing that you’ll be tempted to book a flight to Denmark (or Iceland, or Sweden) after first flipping through it."
—Ali Slagle, Food52

From the Publisher

12/01/2015
The founding editor of James Beard Award-winning journal Gastronomica, Goldstein (The Georgian Feast) presents Scandinavian dishes inspired by her extensive travels in Denmark, Finland, Norway, and Sweden. Recipes—many featuring fish, shellfish, root vegetables, and rye flour—range from the austerely elegant (chilled blueberry soup, cured duck breast) to the exotic (shrimp salad with asparagus-dill terrine, crisp-fried salmon skin). Goldstein provides online sources for the book's few hard-to-find ingredients, such as elderflower concentrate, salted herring, fish roe, and wild mushrooms. VERDICT Accessible recipes paired with excellent travel writing and photography make this an ideal entry point for readers interested in Nordic cuisine but not quite ready for high-end, "new Nordic" restaurant cookbooks.

Library Journal