Cooking By Country : Scandinavian and Russian

ISBN: 9781434383341
Publication date: 08/05/2008


Author: MICHELSEN, SOFIE

ISBN: 9781616082178
Publication date: 30/08/2011

Authentic Norwegian Cooking is sure to become a bible for the Norwegian cuisine on this continent.

Author: KARLSEN-SCOTT, ASTRID

ISBN: 9780253212108

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


Author: MOLOKHOVETS, ELENA

ISBN: 9783832791469
Publication date: 27/07/2006

Danish design is a by-word for cool sophistication the world over. As you might expect, Copenhagen is home to a delectable assortment of hip restaurants. And, whether your dining preference is a cheerful bistro or high-end temple of gastronomy, everything in the surroundings will be sleekly coordinated from the cutlery to the artwork on the walls!

Author: DATZ AND KULLMAN

ISBN: 9783833119200
Publication date: 05/02/2006

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

Author: TRUTTER MARION

ISBN: 9783833140815
Publication date: 20/09/2008

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

Author: TRUTTER, MARION

ISBN: 9780714864709
Publication date: 30/10/2012

An exclusive insight into one of the worlds most interesting restaurants, Faviken Magasinet, and its remarkable hed 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.

Pages: 272
Dimension: 290mm X 214mm
Author: NILSSON, MAGNUS

ISBN: 9781903141472
Publication date: 01/10/2008

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.

Author: LINGWOOD & LAURENCE

ISBN: 9781903141441


Author: ANJA, HILL