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Kitchen of Light: New Scandanavian Cooking with Andreas Viestad
     

Kitchen of Light: New Scandanavian Cooking with Andreas Viestad

by Andreas Viestad
 

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This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He

Overview

This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.

In Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.

Editorial Reviews

The San Francisco Chronicle
“Refreshingly un-chefy. An enjoyable, beautifully illustrated book.”
San Francisco Chronicle
Los Angeles Times
“A witty and insightful tour through culinary and cultural norway.”
Los Angeles Times
Minneapolis Star-Tribune
“Exciting, modern cuisine from the land of midnight sun.”
Minneapolis Star-Tribune
From the Publisher
“Exciting, modern cuisine from the land of midnight sun.”
Minneapolis Star-Tribune

Product Details

ISBN-13:
9781579653408
Publisher:
Artisan
Publication date:
09/15/2007
Pages:
304
Product dimensions:
8.50(w) x 10.00(h) x 0.88(d)

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From the Publisher
"Dazzles readers with Scandinavia's bounty of flavors and the beauty of its culture and landscape."—Marcus Samuelsson, author of Aquavit

Meet the Author

Andreas Viestad is Norway’s premier food columnist and writes a weekly column in Dagbladet. He is also the host of American Public Television’s series New Scandinavian Cooking, now in its third season, which airs in more than sixty countries. When he isn’t traveling, he and his family divide their time between Oslo, Norway, and Cape Town, South Africa. He is the author of Where Flavor Was Born.

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