Norwegian Recipes: Old-Time Favorites [Spiral-bound]

Norma Wangsness (Compiler)

Book Description

Publication Date: June 2002

Norwegian-American cooks are known for their use of almond and dill for delicate and flavorful seasonings. This handy stocking-stuffer-sized book features a variety of tastes, including the old favorites of delicious cookies, light cakes, sweet breads, and lefse, and the traditional root vegetables. Try fruit juice glogg, cheese soup, strawberry nut bread, baked trout, potato balls, almond cake, caramel ice, and much more.

Editorial Reviews

From the Author

Norwegian-American author Norma Wangsness is a renowned author and teacher of rosemaling in addition to being a great cook. In 2000 she won a coveted gold medal at a rosemaling competition. In compiling this collection, Norma selected family favorites and recipes she has used for years.

About the Author

Norwegian-American Norma Wangsness is a renowned author and teacher of rosemaling in addition to being a great cook. In 2000 she won a coveted gold medal at a rosemaling competition. In compiling this collection, Normal selected family favorites and recipes she has used for years.

Product Details

• Spiral-bound: 170 pages
• Publisher: Penfield Pr; Rev Exp edition (June 2002)
• Language: English
• ISBN-10: 1932043047
• ISBN-13: 978-1932043044
• Product Dimensions: 5.5 x 3.8 x 0.6 inches
• Shipping Weight: 5.6 ounces (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #664,867 in Books (See Top 100 in Books)
  • #51 in Books > Cookbooks, Food & Wine > Regional & International > European > Scandinavian

Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

4.0 out of 5 stars Norwegian cooking from an Italian cook, September 10, 2007

By 

John William Banchero "Gian Banchero" (Berkeley, CA USA) - See all my reviews
(REAL NAME)   

This review is from: Norwegian Recipes: Old-Time Favorites (Spiral-bound)

A few years back after a visit to Scandinavia I realized that the whole world didn't revolve around the Italian, Chinese and French kitchens, I found that the Scandinavian kitchen held wonderful secrets if only one evaluated the recipes in their proper context and not in comparison to the more colorful or spicey prospectives of other cultures. The food of Norway, for example, reflects the honosty and history of her people of which NORWEGIAN RECIPES: OLD TIME FAVORITES alludes to.---My interest in NORWEGIAN cooking came around rather recently when I became aquainted with Norwegians in my neighborhood and in time became a guest at their cultural events and found the myth of that culture not being food centerd being just that, A MYTH; my Norwegian friends were just as food centered and giving as other "ethnics," sometimes more-so.

I really enjoy the above book in that though the recipes are from Norwegian-American notes they prove as true as the recipes collected in their friendly fair mother country. I've cooked in Italy, had an Italian catering service, been a culinary writer for an Italian-American journal (L'Italo-Americano), had an Italian restaurant, and have taught French cooking at the college level, I do know what is good and as of lately I've been "pushing" the Norwegian kitchen well knowing that the public here in the States has a surprize in store for them, "NORWEGIAN RECIPES" I find is a good introduction to Norway's culinary gifts. I have bought four copies of the book for holiday gifts.

Yours,

John (Gian) W. Banchero

[e-mail]

5 of 5 people found the following review helpful:

3.0 out of 5 stars good but..., January 26, 2009

By 

Lisa "Lisa" (Illinois) - See all my reviews

This review is from: Norwegian Recipes: Old-Time Favorites (Spiral-bound)

liked the compactness of the book and the clear and easy recipes, but was very disappointed that some of the most basic recipes weren't included such as Lefse and Krumpkake.