A collection of two hundred recipes for easy-to-prepare dishes from Finland, Sweden, Norway, Denmark, and Iceland features such traditional meals as Swedish meatballs, Danish hash, hearty Finnish brown bread, and Scandinavian desserts.
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Book Description
Editorial Reviews
From Publishers Weekly
This worthwhile, revised edition of The Art of Scandinavian Cooking (originally published more than 20 years ago) offers some basic guidelines (e.g., for smorgasbord and smorrebrodDanish open-faced sandwiches) that won't overwhelm newcomers to the cuisine. Fish, an important Scandinavian staple, is well represented. Preparations tend to be mildly seasoned, as in Norwegian fish pudding, but adventurous cooks should try the unusually flavored Swedish marinated salmon or Danish fried eels with creamed potatoes. Norwegian hot cauliflower with shrimp and Finnish rutabaga pudding are among the creative vegetable dishes, but readers may question the inclusion of recipes utilizing meat from the endangered whale. Desserts range from a light orange souffle to wonderfully rich Swedish cream-meringue torte and Norwegian King Haakon's cake. The Danish pastry recipe may not provide adequate support for those making a first attempt, although bakers familiar with the process will enjoy trying this version and the applications suggested.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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10 of 10 people found the following review helpful:
5.0 out of 5 stars
Classic Scandinavian Cooking by Nika Hazelton,
By A Customer
This review is from: Classic Scandinavian Cooking (Hardcover)
This book is very well organized, and recipes easy to read. I was pleasently surprised to find many of my childhood favorites included. There is a good representation of various foods from all the Scandinavia countries, as well as authentic recipes and cooking ideas. An inexperienced cook will easily be able to prepare a smorgasbord by using this book.
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