Features a collection of 100 delicious recipes representing the essence of Scandinavian cooking. Divided by months, each chapter in this title contains 10 recipes which highlight the seasonal recipes from January's Danish Pastries and Citrus Marinated Salmon, through to April's Rack of Lamb Stuffed with Mint and Dried Apricot.
Sweden's most famous cooking family take you on a culinary global adventure, from Spain to Thailand and from avocados to cardamom, in Under the Walnut Tree, a beautiful collection of recipes showcasing Anna and Fanny Bergenstrom's favourite foods. Each of the 17 chapters is dedicated to a different ingredient and includes simple recipes that have an emphasis on freshness and flavour. You will find recipes to suit all tastes: quesadillas from Mexico or Kerala-style chickpeas, rum-baked mangoes from the Caribbean or Moroccan mint tea. With dishes for breakfast, lunch and dinner, you will be inspired to create, taste and enjoy the delights of your favourite ingredients in this gorgeous and accessible cookbook. Drawing on Anna's wealth of experience and Fanny's visual design and stunning photography, Under the Walnut Tree is guaranteed to become a kitchen favourite you return to again and again.
Dimension: 257mm X 191mm Author: BERGENSTROM A & F
Joyce Toomre... has accomplished an enormous task, fully on a par with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous. — Tatyana Tolstaya, New York Review of Books Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century. — Julia Child, Food Arts
This is a delicious book, and Indiana University Press has served it up beautifully. — Russian Review
In 2012, Time Magazine named Rene Redzepi & Claus Meyer (owners of NOMA restaurant) as two of the World's 100 Most Influential People, for putting Denmark on the world's gastronomic map, and for influencing a new generation of chefs around the world. The New Nordic Cuisine is about getting out into the countryside to forage for the best and most unusual ingredients. It's about experimenting and presenting exciting new ways of combining traditional foods. It's clean, elegant, natural and delicious. In this book, Mikkel Karstad, consultant chef and advisor to the NOMA team, takes this inspiration home. In his own kitchen he shows us how to make 5-6 different dishes from a selection of fourteen favourite ingredients. These range from fennel, berries and sage, to squid, beef and lamb. Beautifully yet sparsely photographed and designed, this book will take you on a culinary adventure into the heart of pure Scandinavian cooking.
Pages: 272 Dimension: 272mm X 198mm Author: MIKKEL, KARSTAD
With sections on vegetables, spices, herbs, berries, fruit, meat, fish, seafood, eggs and seasonal baking, this is the ultimate guide to Scandinavian cooking. It includes 100 essential ingredients and 300 recipes selected by Camilla Plum, an authority on the distinctive produce of Scandinavia, and book celebrates the varied cooking methods used to make the most of Nordic ingredients, from salting and jamming to eating fresh from the wild. From crayfish to lingonberries, by way of venison and rye bread, the information and recipes in this book give you a fascinating insight into the Scandinavian kitchen and offers a truly fascinating insight into the food culture and philosophy of Northern Europe.
Pages: 272 Dimension: 260mm X 200mm Author: PLUM, CAMILLA
Most people have heard of blini, borscht and pirozhki (relatives of the pirogi), but whats the story behind these traditional Eastern European dishes? While vodka, caviar and Crimean sparkling wine found their way onto the shelves of Western European supermarkets a long time ago, Russian cuisine is just starting to be discovered. This new book in the popular Culinaria series presents an extraordinarily varied and fascinating multi-ethnic cuisine. Learn about the great variety of Russian appetizers, called sakuksi; about the Siberians favorite dish, a kind of filled pasta called pelmeni; how Ukrainian ravioli are made; warenyky, the Georgian national dish or chatschapuri, the traditional Armenian festive meal; or about Azerbaijans summer-fresh vegetable dishes. In this stunningly illustrated volume, the authors present you with the entire range of cuisine enjoyed in this fascinating part of the world, enticing you to discover new culinary terrain! The book itself: 368 pages Format: 26.8 x 31.2 cm Book block: ca. 3 cm Approximately 900 illustrations Four-color throughout Hardcover with dust jacket Editor: Marion Trutter spent a year abroad in Mexico and then studied Spanish Literature, American Studies, and Communication Studies in Munich. She was an editor at a well-known travel magazine for several years and has been self-employed since 1992. She has written a great number of culinary reportages about regions all over the world for renowned magazines and newspapers, and she is the editor o
Forget the Mediterranean diet - the Nordic diet is the best approach for healthy living. Findings suggest that the traditional diet, lifestyle and foods produced in northern climates are not only extremely healthy but also environmentally friendly. Eat Nordic is all about eating locally sourced seasonal ingredients combined in a balanced diet of protein, carbohydrate and fat. The traditional diet of Northern Europe - with its emphasis on good, home-made and often home-grown, seasonal food - consists of a wide variety of grains, berries, vegetables, fish, poultry and game (but very little meat). In this updated edition of the best-selling book, The Nordic Diet, Trine Hahnemann, doyenne of Scandinavian cooking, provides a succinct guide to the Nordic diet, its elements, ingredients and basic philosophy and how to use it to lose weight. All these elements are then combined in 75 diverse and delicious recipes. Photographed in Denmark by Lars Ranek, Eat Nordic is an appealing and timely book.
Pages: 176 Dimension: 210mm X 160mm Author: HAHNEMANN, TRINE
An exclusive insight into one of the worlds most interesting restaurants, Faviken Magasinet, and its remarkable head chef Magnus Nilsson (b.1984) Contains over 100 recipes, including recipes for simple basics such as pickles, yoghurt and bread, as well as dishes created by Nilsson and served at Faviken Restaurant. Reveals Nilsson's natural and intuitive approach to working with the produce available in the environment around him, and how he creates a seasonal cycle of menus based on them. Accessible narrative texts, beautiful photography and detailed recipes will inspire all cooks and food lovers to think differently about the ingredients that are available to them. Over 220 colour illustrations.
Pages: 272 Dimension: 290mm X 214mm Author: NILSSON, MAGNUS
An illustrated lifestyle cookbook on the Swedish tradition of "fika"--a twice-daily coffee break--including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom. Sweden is one of the world's top coffee consuming nations, and the twice-daily social coffee break known as "fika "is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life's small joys. In this adorable illustrated cookbook, Anna Brones and Johanna Kindvall share nearly fifty classic recipes from their motherland--from cinnamon buns and ginger snaps to rhubarb cordial and rye bread--allowing all of us to enjoy this charming tradition regardless of where we live.
Pages: 156 Dimension: 216mm X 168mm Author: BRONES, ANNA
Publication Date: February 2016 A beautifully curated and approachable collection of over 100 recipes from Scandinavia, from the founding editor of Gastronomica and the West's leading culinary authority on the cuisines of the European North.
Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char, to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.
Pages: 304 Dimension: 264mm X 209mm Author: GOLDSTEIN, DARRA
A 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus - both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces - Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined. Foreword by internationally renowned chef René Redzepi, co-owner of Noma, Copenhagen, the #3 restaurant in the world.
Pages: 256 Dimension: 270mm X 205mm Author: BURNS, DANIEL AND JARNIT-BJERGSO, JEPPE
Norwegian eating habits are rooted in the traditions of living off the land, with produce based on fishing, livestock and grain farming. This cookbook presents the history and dietary traditions of Norway along with an overview of the Norwegian way of life, including a section on food and cooking at festival time.