- Paperback: 332 pages
- Publisher: University of Minnesota Press; 1st University of Minnesota Press Ed edition (August 23, 1999)
- Language: English
- ISBN-10: 0816634963
- ISBN-13: 978-0816634965
- Product Dimensions: 6 x 1 x 9 inches
- Shipping Weight: 1.1 pounds (View shipping rates and policies)
- Average Customer Review: 4.4 out of 5 stars See all reviews (104 customer reviews)
- Amazon Best Sellers Rank: #98,720 in Books (See Top 100 in Books)
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The Great Scandinavian Baking Book Paperback – August 23, 1999
100 Books for a Lifetime of Eating & Drinking
If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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From Library Journal
Scandinavian cookbooks tend to focus on Finland, Sweden, and Denmark; Ojakangas, author of several previous books on the subject, here includes recipes from Iceland as well. There are hearty "breads for meals," rich and delicate cookies, cakes and pies, and breads for "coffeetime," which can be a formal, three-course occasion. A diverse selection of national specialties, for larger collections. JS
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
Also I really like the flavor of cardamom :)
This book served both purposes. I've made some great items with wonderful results. I'll be honest, some of them sounded quite difficult and I didn't have a lot of confidence in my abilities. I'm a great cook (if I do say so myself) but baking - following directions really - is not my forte. But Beatrice Ojakangas' instructions are so precise, yet natural that I got things right the first time.
The first thing I made was an Icelandic coffee wreath. No, it's not Norweigan like my Mom. But it did make a great and beautiful pastry fit for serving at a holiday potluck at work. Everyone was impressed. It was so simple to make but it looked like a million bucks. That's the impression I want to make with my food at work, you know?
Then I made Norweigian butter cookies. Oh my gosh. How can a 6 ingredient recipe turn out something so lovely and melt-in-your-mouth good?
The real payoff was Crispy Krumkake. My Mom still has Grandma's Krumkake iron, but doesn't ever make the cookies because, well Mom is into lots of domestic arts, but cooking isn't one of them. So I gave Krumkake a shot and the recipe was fantastic. Light delicate cookies, made pretty by the iron's design, they were a hit! Unfortunately the German side of my family filled them with Cool Whip which made me cringe, but they liked it so I guess it's okay.
So why did I remove a star? Well the book has this gorgeous photo on the cover but no photos inside. There are some line drawings where appropriate (like explaining how to slice and shape that coffee wreath), but no inspirational photos. And the book isn't bound so as to be very useful in the kitchen. It's a paperback that isn't heavy enough to stay open. Not that format is everything, but transcribing or photocopying recipes isn't my idea of a good time. Overall it is a minor thing, but still worthy of comment.
If you like the flavors of cardamom, cinnamon, ginger, butter, almonds - you'll love this book whether you have a Scandinavian history or not.
The book is different from other Scandinavian cookbooks that I own as well in that they tend to omit insular areas, focusing exclusively on Norway, Sweden, Denmark, and Finland. This book covers Iceland as well. The recipes here also range from main dish mushroom pies to cookies, and from crackers and breads to cakes. The diversity in the cookbook is astounding in recipe types as well as geography.
Instead of a photograph, each recipe includes a brief set of notes about how the recipe fits into the food culture where it comes from. In many ways, this is more helpful than a photograph anyway, as long as one has other cookbooks which have such photographs of Scandinavian foods and how they are decorated. (For those, I'd recommend: Authentic Norwegian Cooking and The Cooking of Scandinavia - Foods of the World Series.)
Author Beatrice Ojakangas offers a bit of background of where the recipe came from and in some cases how the recipe was traditionally prepared.
Some of the recipes you will find include:
*Heart Shaped Cream Waffles
*Sweet Cream Waffles
*Danish Sugar Drops
*Norwegian Coffee Buns
*Danish Currant Buns
*Swedish Chocolate-Frosted Almond Bars
*Swedish Cinnamon Butterhorns
*Finnish Blueberry Squares