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Scandinavian Kitchen
     

Scandinavian Kitchen

by Anna Mosesson, Janet Laurence, Judith H. Dern
 
Discover the delights and distinctive tastes of Scandinavian cuisine in this beautiful book, with more than 150 recipes from Sweden, Norway and Denmark

Features a fascinating overview of the landscapes, festivals and celebrations of each individual country, as well as an exploration of their unique cuisines and a comprehensive guide to the famous

Overview

Discover the delights and distinctive tastes of Scandinavian cuisine in this beautiful book, with more than 150 recipes from Sweden, Norway and Denmark

Features a fascinating overview of the landscapes, festivals and celebrations of each individual country, as well as an exploration of their unique cuisines and a comprehensive guide to the famous ingredients of the region, including game, cured fish, almonds, cloudberries and dill

The recipe section offers all the authentic Scandinavian dishes, such as classic Gravlax with Mustard and Dill Sauce from Sweden, traditional Roast Hare with Lingonberries from Norway and world-famous Danish Pastry from Denmark

Illustrated with over 800 inspirational photographs, including images of each finished dish as well as useful step-by-step sequences

Packed with helpful cook’s tips and variations, and complete nutritional information for every recipe

Product Details

ISBN-13:
9781435152861
Publisher:
Hermes House
Publication date:
03/24/2014
Pages:
256
Product dimensions:
8.70(w) x 11.20(h) x 1.00(d)

Meet the Author

Half Swedish and half Finnish, Anna Mosesson was brought up partly in Sweden and partly in Scotland. She was one of the founder stallholders in Borough Market, London, with her food stall Scandelicious, and she runs a restaurant in Suffolk. Anna was the winner of Anglia TV’s Hostess of the Year and a finalist in BBC TV’s Masterchef at Large. She has made television and radio appearances, and written for many magazines.

Janet Laurence has an extensive knowledge of Scandinavian cuisine due to her family connections to Sweden, Norway and Denmark. She has run cooking courses for adults and children, and written cookbooks.

Judith H. Dern fell in love with Denmark on her first trip to Europe as a student. After completing college, she lived in Finland for a year and frequently visited the Scandinavian countries. She has contributed to various US magazines and written many cookbooks.

Consultant John Nielsen was born and educated in Denmark. He graduated as a master pastry chef, then worked in some of Copenhagen’s best hotels. He emigrated to the USA and opened a speciality Danish pastry shop in downtown Seattle.

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