Fire and Ice: Classic Nordic Cooking

Fire and Ice: Classic Nordic Cooking

by Darra Goldstein


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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: 9781607746102
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/13/2015
Pages: 304
Sales rank: 1,137,673
Product dimensions: 8.10(w) x 10.10(h) x 1.10(d)

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

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Fire and Ice: Classic Nordic Cooking 4 out of 5 based on 0 ratings. 1 reviews.
Penmouse More than 1 year ago
Author Darra Goldstein has written a lavishly illustrated cookbook called Fire + Ice: Classic Scandinavian Cooking, Thanks to the efforts of photographer Stefan Wettainen whose photos show the beauty of Scandinavia and its foodstuffs. Fire + Ice is beautiful enough to be considered a “coffee table” book meaning a book that can be read and savored for its beauty alone. Within the beautiful pages you will find plenty of classic recipes often prepared throughout Scandinavia. Some of the recipes include: *Poor Knights *Lefse *Karelian Pies *Blueberry Tosca Cake *Norwegian-Style Cod with Horseradish *Chopped Herring Spread *Salt-and-Sugar Cured Salmon To help with the recipe preparation you will find a metric conversion chart and a section called sources. Recommend. Review written after downloading a galley from NetGalley.