Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Fresh, local, and seasonal ingredients need not always be a notion married to temperate agriculture and culinary zones. The seasons of fecundity can be compressed; the nature of local can truly be wild. Such are the lessons in Kitchen of Light. There is an underlying joy throughout this book: the long winter has been beaten back and great food once again weighs down the table. Viestad takes the reader into the country and into the lives of the people who have made something of a celebration of food and cooking.
Duck Soup with Madeira ought to wake up the sleepiest palate. In centuries past, Maderia was bartered in Norway for dried salt cod. Porcini Consommé gives honor to the brief but glorious wild mushroom season. An entire chapter is given over to gravlaks, cured salmon you can do at home with spice and Aquavit. In a land where cod and potatoes are no joke, Viestad proves that a contemporary touch can be both relevant and exciting. Yellow and Red Cod with Pomegranate-Mango Salad, anyone? Feasting is well-represented, and seafood lies at its heart--salmon, halibut, mackerel, pollock, shellfish. And just when you are falling into step, Viestad turn the corner and presents the likes of Glazed Leg of Lamb with Roasted Root Vegetables.
In the end, after reading and admiring this beautifully photographed and designed book where travel meets food meets joy, you'll have a much better insight into the people of Scandinavia, and probably a deep and unresolved desire to travel and dine there. Kitchen of Light is not only enlightening, you can bring it home. --Schuyler Ingle
I bought this because of Andreas's cooking show, played on PBS. The show is entertaining and inspiring. Read morePublished 4 months ago by Dante B Tumminello
Would be 5 stars, but almost every recipe contains an obscure ingredient that I end up having to substitute for (at least in the United States)Published 7 months ago by Kevin Vågen
The book itself is beautiful - the pictures and background information are a joy to read. The food is simple yet elegant and I've enjoyed all of the recipes I've tried so far. Read morePublished 11 months ago by Claire
All was good, most recipes fromTV program are not in the book.Published 11 months ago by robert sverre hauge
I first encountered Andreas' cooking on PBS. I saw the book and decided to give it a shot. Much to my delight, my wife decided to try some of these and the results were... Read morePublished 12 months ago by Michael Bulger