Product Description

This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flamb a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries. In Kitchen of Light readers are transported to Viestad's Norwayfishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.

Product Details

• Amazon Sales Rank: #62848 in Books
• Published on: 2007-08-07
• Original language: English
• Dimensions: .93" h x 8.63" w x 9.92" l, 2.45 pounds
• Binding: Paperback
• 304 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
Refreshingly un-chefy. An enjoyable, beautifully illustrated book. San Francisco Chronicle (The San Francisco Chronicle )

A witty and insightful tour through culinary and cultural norway. Los Angeles Times (Los Angeles Times )

Exciting, modern cuisine from the land of midnight sun. Minneapolis Star-Tribune (Minneapolis Star-Tribune )

Review
Dazzles readers with Scandinavia's bounty of flavors and the beauty of its culture and landscape.Marcus Samuelsson, author of Aquavit