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Scandinavian Classic Baking Hardcover – January 17, 2011
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From Publishers Weekly
Bakers longing for a slice of Swedish Limpa or Norwegian Toscakake to transport them across the pond will find plenty of recipes in veteran baker Sinclair's compilation of Scandinavian favorites. Sweet-lovers with a soft spot for almonds, cardamom, and allspice will have a field day, as these pronounced flavors make frequent appearances in this collection of over 40 treats for all times of the day. Those expecting spritz cookies, pancakes with ligonberries, and the iconic Danish pastry will find them alongside desserts like a must-try Strawberry Cream Cake, a layered confection with cream cheese frosting and a rich custard filling, and the craveable Norwegian Tosakake, a tender almond-flavored sponge cake drenched in a buttery caramel topping studded with slivered almonds. Though some may find yeast-based items like Cardamom Breakfast Buns or the saffron-laced St. Lucia Buns challenging, Sinclair provides recipes for all skill levels along with explanations of cultural significance of dishes, ingredients, or trivia, such as the proper way to serve a smorgasbord. Generously served with eye-catching pictures of the dishes and region, this collection will hold the greatest appeal for Scandinavian expats and descendents. (Jan.)
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From the Inside Flap
"Filled with mouth-watering color photos of the finished recipes, as well as visually stimulating shots from the various Scandinavian locations, you are instantly transported (or feel that you could be)!"
-Galesburg (IL) Register-Mail
"It's a keeper!"
Scandinavians are known for their warm hospitality, welcoming family and friends into their homes with coffee and baked goods. Drinking coffee is almost the national pastime, and delicious breads and cookies are the perfect accompaniments.
"Coffee tables" are a popular means of celebration, loaded with hearty breads, delicate sweets like Desert Sand Cookies, and whipped cream cakes such as Strawberries and Cream Cake. Simple fruit tarts bring the freshness of spring to the festivities.
Offering more than forty recipes, Scandinavian Classic Baking covers a wide range of treats, from simple cookies and muffins to elaborate princess cakes. Carefully written directions and attention to detail guarantee success for both novice and experienced bakers. These are recipes to be cherished for generations.
Pat Sinclair is a food consultant in the Twin Cities with decades of experience as a recipe developer. Throughout her career, Sinclair has worked for high-profile corporate clients who target American home cooks and bakers, including Publications International, Ltd.; Land O'Lakes; General Mills; and Pillsbury. She was the recipe editor for two Pillsbury Classics Cookbooks and a Land O'Lakes cookbook. Baking Basics and Beyond, her first cookbook, received the Cordon d'Or Gold Ribbon from the Academy of Culinary Arts. Sinclair was also food editor for Breakfast in Cairo, Dinner in Rome, which was the 2000 Midwest Regional Winner in the prestigious Tabasco Community Cookbook Awards.
Sinclair holds a bachelor's degree in food research from Purdue University and a master's degree in foods from the University of Maryland. She is a member of the International Association of Culinary Professionals, Les Dames d'Escoffier, and Twin Cities Home Economists in Business. She lives in Edina, Minnesota.
A commercial photographer specializing in food, Joel Butkowski has been creating award-winning images since the 1980s. His mouth-watering compositions have been used by restaurants, grocery chains, and national food brands. Actively involved in the local arts initiatives of his community, he is the past president of the Minnesota chapter of the American Society of Media Photographers. He is also the author of Using Digital Cameras, the pioneering book in digital photography. He lives in St. Augusta, Minnesota.
Top customer reviews
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There are some editing problems but the beautiful pictures and just the warm feeling or nostalgic memories I got from looking at it and trying some of the recipes made it a great book to own and to give for a gift.
I've made Limpa bread using fresh yeast instead of dry yeast and the result was a delicious bread that is also very good with jam and cottage cheese.
You will find in this book easy recipes to share with your family and friends.