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File Format | PDF
File Size | 1.0 MB
Pages | 316
Language | English
Category | International Cuisine
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Description: Beatrice
Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland,
and Denmark, countries that share borders and bounty. Danes lead with
smørrebrød (an open-faced sandwich), which may be topped with cheese, green
pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole
grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes
gave the world smörgåsbord!
Ojakangas offers
us true Scandinavian home cooking that features the best of what is in season.
Scandinavian Cooking provides traditional menus for different occasions and
seasons-from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned
Christmas Smörgåsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding,
to a sumptuous Midsummer's Day Buffet with Salmon-in-a-Crust and Fruit-Juice
Glögg.
A good
Scandinavian cook has a flair for color, texture, shape, and simplicity in
creating the food that these menus show off to perfection. Beatrice Ojakangas
describes her experiences gathering recipes at the tables of friends on her
visits to Scandinavia and the beautifully crafted tools and tableware that will
help to make the Scandinavian dishes you prepare authentic.
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Scandinavian Cooking
Download | Free
