Product Description

Andreas Viestad is Norway's premier food columnist, a gifted cook, and a charming ambassador from the Land of the Midnight Sun. In KITCHEN OF LIGHT he introduces us to his Norway-taking us fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries; offering recipes that emphasize simple, fresh, and natural ingredients, whose flavors need little embellishment to create elegant and impressive dishes. Through a variety of personal anecdotes and flavorful recipes, Viestad shares this philosophy of nature as he shows us the best way to cure gravlaks, make our own butter, prepare a midsummer night's feast of poached salmon, even how to flamb?? a pork tenderloin with Scandinavia's favorite spirit-Aquavit. This inspired cookbook companion to the public television series New Scandinavian Cooking with Andreas Viestad will transport home cooks and armchair travelers alike.

Product Details

• Amazon Sales Rank: #453677 in Books
• Published on: 2003-04-08
• Original language: English
• Binding: Hardcover
• 288 pages

From Publishers Weekly
This compendium of modern Scandinavian recipes is a perfect marriage of fresh recipes, most of which aren't too difficult, and clean layout and design. Author Viestad finds a nice balance between seriousness and fun in his brief texts about everything from Hulda Garborg (a feminist and the author of one of the first-ever Norwegian cookbooks in 1898) to an ode to crayfish under the subtitle There Is Something Crawling in My Bathtub. Modern Scandinavian cooking, at least as represented here, is ideally suited to the way we eat now, with a healthy dose of fish and respect for ingredients that lets their flavors shine. In fact, about half of the book is dedicated to fish dishes. There are two recipes for transforming salmon into the Scandinavian classic Gravlaks and more innovative treatment of seafood in the form of Grilled Mackerel with Sweet Chili Glaze and Charred Sage, and Thyme-and-Garlic Steamed Mussels with a Hint of Cinnamon. An entire chapter on the staples cod and potatoes includes Truffled Cod with Garlic-Veal Glace and rustic Potatoes with Goose Fat and Lemon. Vegetable, meat and poultry dishes are less central than the trove of seafood recipes, but they hardly seem like afterthoughts in recipes such as Lamb Chops with Mushrooms, Zucchini, and Yogurt-Mint Sauce, and Onion Pie with Jarlsberg and Thyme. Desserts are often stunningly simple and fruit-based: Strawberry Snow is a simple berry mousse, while The Devil's Rhubarb consists of raw stalks dipped in sugar and nibbled between sips of vodka.
Copyright 2003 Reed Business Information, Inc.

Review
This compendium of modern Scandinavian recipes is a perfect marriage of fresh recipes, most of which aren't too difficult, and clean layout and design. Author Viestad finds a nice balance between seriousness and fun in his brief texts about everything from Hulda Garborg (a feminist and the author of one of the first-ever Norwegian cookbooks in 1898) to an ode to crayfish under the subtitle There Is Something Crawling in My Bathtub. Modern Scandinavian cooking, at least as represented here, is ideally suited to the way we eat now, with a healthy dose of fish and respect for ingredients that lets their flavors shine. In fact, about half of the book is dedicated to fish dishes. There are two recipes for transforming salmon into the Scandinavian classic Gravlaks and more innovative treatment of seafood in the form of Grilled Mackerel with Sweet Chili Glaze and Charred Sage, and Thyme-and-Garlic Steamed Mussels with a Hint of Cinnamon. An entire chapter on the staples cod and potatoes includes Truffled Cod with Garlic-Veal Glace and rustic Potatoes with Goose Fat and Lemon. Vegetable, meat and poultry dishes are less central than the trove of seafood recipes, but they hardly seem like afterthoughts in recipes such as Lamb Chops with Mushrooms, Zucchini, and Yogurt-Mint Sauce, and Onion Pie with Jarlsberg and Thyme. Desserts are often stunningly simple and fruit-based: Strawberry Snow is a simple berry mousse, while The Devil's Rhubarb consists of raw stalks dipped in sugar and nibbled between sips of vodka.
(Publishers Weekly )

About the Author
Andreas Viestad is Norways premier food columnist and writes a weekly column in Dagbladet. He is also the host of American Public Televisions series New Scandinavian Cooking, now in its third season, which airs in more than sixty countries. When he isnt traveling, he and his family divide their time between Oslo, Norway, and Cape Town, South Africa. He is the author of Where Flavor Was Born.

Mette Randem is a contributor for Artisan Press titles including: Kitchen of Light: The New Scandinavian Cooking .