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Fire and Ice: Classic Nordic Cooking Hardcover – October 13, 2015
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—Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and author of The Third Plate
“Darra Goldstein’s recipes defy the stereotypes of Scandinavian cuisine. This cookbook isn’t about rotten shark or Swedish meatballs; these dishes beautifully capture a people who cannot help but be completely in touch with the elements, the land, and the sea.”
—Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine
“This book—full of stunning imagery and all the Nordic staples of home cooking—is a must-have for anyone interested in this amazing region.”
—René Redzepi, chef, co-owner of Noma, and author of Noma: Time and Place in Nordic Cuisine
“I dare you to read this book without wishing you were born Scandinavian. The food looks so delicious and the pictures are so gorgeous that you can’t help feeling you were born in the wrong place. This tantalizing introduction to Nordic foods is like no cookbook on the market. Open it at your peril. It will make you want to travel. And it will make you want to cook.”
—Ruth Reichl, author of Delicious, and former editor in chief of Gourmet magazine
"We love the new book Fire + Ice: Classic Nordic Cooking for two reasons: 1) it allows people the chance to enjoy delicious Swedish food without trekking to Ikea, and 2) along with recipes, Fire + Ice shares Scandinavian dining traditions, giving readers a more in-depth look into Nordic culture."
—Sydney Mondry, InStyle
"Exploring the rich culinary history of Scandinavian cuisine through classic home-style recipes—and through photographs of the recipes and the natural beauty of Scandinavia—Darra Goldstein’s Fire + Ice cookbook is so absorbing that you’ll be tempted to book a flight to Denmark (or Iceland, or Sweden) after first flipping through it."
—Ali Slagle, Food52
About the Author
Top Customer Reviews
The recipes here are not fancy, and not from the latest and greatest restaurants that are popping up in those countries. These recipes are the “traditional” kind, and (seem to) provide a good representation of traditional Nordic dishes. (I am not an expert on this area by any stretch of the imagination—and I feel I should admit that up front. I downloaded this book because I was interested and intrigued.)
There are no deeply involved, intricate instructions, no unusual or surprising ingredients (from the POV of what’s available in that part of the world). But they are intriguing recipes and combinations of ingredients for someone who is not familiar with Nordic foods. Just the beauty and freshness of the ingredients are enticing and seem to lend an air of the exotic. For instance, I want to go out and find cracked rye and create a porridge. And I am eagerly awaiting fresh horseradish to appear in the produce section of my favorite grocery store, so that I can cook a simple fresh, cod fillet in butter and oil, that is topped with warmed grated horseradish.
I did make a few of the recipes: Roasted Apples and Onions with Lemon and Elderflower (liqueur), the Butter-Steamed New Potatoes (using a technique that steams and bakes at the same time), and an interesting Whipped Berry Pudding, made with cranberry juice and farina. I also tried an Aland Pancake, also made with farina, which was quite good.
Being a fan of red glogg in the winter months, I am really looking forward to trying the White Glogg that I found in this book.Read more ›
Within the beautiful pages you will find plenty of classic recipes often prepared throughout Scandinavia. Some of the recipes include:
**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.
Review written after downloading a galley from NetGalley.