Amazon.com
What kind of food would a French-trained Manhattan chef, born in Ethiopia and raised in Sweden, produce? The unique food of Aquavit, the Scandinavian restaurant whose refined, contemporary cooking Marcus Samuelsson presents in his eponymous debut cookbook. Samulesson's cuisine reflects the Swedish love of seafood, game, and pickled and preserved dishes, enlivened by Indian spices (brought to Sweden in the 17th century), plus other approaches. Thus Aquavit offers reborn Scandinavian favorites like Gravlax with Mustard Sauce and Swedish Roast Chicken with Spiced Apple Rice plus delights like Tandoori-Smoked Salmon with Goat Cheese Parfait, Hot-Smoked Char with Lemon Broth, and Glazed Salmon with Wasabi Sabayon. Though the book includes among its 150-plus recipes fare that's definitely friendly to the home cook--like Barbecued Boneless "Ribs" (made with boneless pork shoulder) and Slow Roasted Turkey Wings--this is fundamentally a chef's collection, and will probably be pored through more readily than cooked from. Nonetheless, for readers interested in the food of singular talent, presented in an oversized format as lovely as the cooking itself, the Aquavit is essential.
Chapters cover the basic menu stops, including soups, salads and sides, plus the likes of Steamed Crab Rolls from "Bites, Snacks and Little Plates"; Blueberry Bread from "Crackers and Breads"; and Lamb Sausage Wrap from "Sandwiches." Chapters on dessert offer such treats as Swedish Pancakes with Lingonberry Whipped Cream and Chocolate "Blini"; and a drinks section includes the unusual and very palatable likes of Lemon, Pepper, and Dill Aquavit and Yellow Mary Mix, a yellow-tomato bloody mary descendant. Illustrated with ravishing color photos that reiterate the sleek pleasures of the food, Aquavit is as special as its innovative and very worldly author. --Arthur Boehm
Book Description
In this long-awaited book, Marcus Samuelsson introduces the simple techniques and exciting combinations that have won him worldwide acclaim and placed Scandinavian cooking at the forefront of the culinary scene. Whether it's a freshly interpreted Swedish classic or a dramatically original creation, each one of the dishes has been flawlessly recreated for the home cook. Every recipe has a masterful touch that makes it strikingly new: the contrasting temperatures of Warm Beef Carpaccio in Mushroom Tea, the pleasing mix of creamy and crunchy textures in Radicchio, Bibb, and Blue Cheese Salad, the cornflake coating on a delightful rendition of Marcus's favorite "junk food," Crispy Potatoes. In "The Raw and the Cured," Marcus presents the cornerstone dishes of the Scandinavian repertoire, from a traditional Gravlax with Mustard Sauce (which gets just the right balance from a little coffee) to the internationally inspired Pickled Herring Sushi-Style. The clean, precise flavors of this food are reminiscent of Japanese cuisine but draw upon accessible Western ingredients. Marcus shows how to prepare foolproof dinners for festive occasions: Crispy Duck with Glogg Sauce, Herb-Roasted Rack of Lamb, and Prune-Stuffed Pork Roast. Step by step, offering many suggestions for substitutions and shortcuts, he guides you through the signature dishes that have made Aquavit famous, like Dill-Crusted Arctic Char with Pinot Noir Sauce, Pan-Roasted Venison Chops with Fruit and Berry Chutney, and Fois Gras "Ganache." But you'll also find dozens of homey, comforting dishes that Marcus learned from his grandmother, like Swedish Roast Chicken with Spiced Apple Rice, Chilled Potato-Chive Soup, Blueberry Bread, Corn Mashed Potatoes, ethereal Swedish Meatballs with Quick Pickled Cucumbers, and Swedish Pancakes with Lingonberry Whipped Cream. From simplest-ever snacks like Sweet and Salty Pine Nuts and Barbecued Boneless Ribs, to satisfying sandwiches like Gravlax Club, to vibrant jams and salsas and homemade flavored aquavits, Marcus Samuelsson's best recipes are here. Lavishly photographed, Aquavit and the New Scandinavian Cuisine provides all the inspiration and know-how needed for stunning success in the kitchen.
Customer Reviews:
Aquavit:And the New Scandinavian Cuisine.......2006-11-11
This book is a delight to read, and the photographs are marvelous. The recipes are excellent and have provided inspiration for exploring my cultural heritage in a delicious and healthy way. I particularly appreciate the emphasis on fish and seafood.
Great pictures, flawed directions.......2006-04-09
I tried the recipes for My Grandmother's Chicken Soup, Dill-crusted Artic Char with Pinot Noir Sauce, and Corn Mashed Potatoes. All had major flaws in them: The chicken soup not only did not match the picture (which shows hunks of chicken, lemon grass, fresh thyme, and what look like tomatoes, none of which appear in the recipe) and gave no directions for a major ingredient (garam masala). The finished product was bland (I included the garam masala in the roasting step), but usable. The artic char was completely overwhelmed by the sauce, although the seared skin and potato layer (way to much dill, though) was a good idea. Finally, the potato dish turned into soup when I added even less than the specified half of the cooking liquid; I remedied this by cooking the mixture (not called for in the recipe) which, after all, did contain two raw egg yolks at that point, until it thickened up to a reasonable consistency. The product was quite good, and the corn is a nice addition to this simple accompaniment. In summary, the ideas in this cookbook are intriguing, and I will continue to experiment with them, but a lot more kitchen testing of the printed recipes was needed before releasing this beautiful, but expensive and inaccurate cookbook.
Compelling, beaufiful to view.......2006-01-03
I just received Aquavit as a gift, so have to add a disclaimer - I haven't cooked from it yet. But cookbooks either cast their spell instantly or don't. This is a captivating book. To begin, it's visually stunning, with beautiful photographs and an attactive wide layout.
The content is equally enjoyable. The story of Marcus's journey is interesting, and his narrative style is warm and engaging. His recipe introductions are very effective putting the dishes in the context of his upbringing and culinary training.
The recipes are a good mix of food and technique. The "raw and cured" section is an interesting change of pace, and his treatments of fish, meat and poultry all have appealing Scandinavian flair.
Marcus frequently integrates a vegetable or side dish recipe with a main dish recipe, layering each dish with multiple flavors, textures and color. The result is recipes that are enjoyable to read and think about.
The other Scandinavian cookbook on my shelf is Kitchen of Light by Andreas Viestad (2003), which has a greater emphasis on Scandinavian culture and mood. Both are good, Aquavit is a much lighter, easier read than KOL.
I'm giving Aquavit 5 stars based on the reading and visual experience, with the assumption the recipes will cook just as well.
A different type of fusion.......2005-08-02
Having become interested in northern european food of late, I decided to buy this book on a whim. Of my cookbook collection, which is a reasonable size, I rate this book in the top 5. Comparable to both of Thomas Keller's, this book combines inspirational recipes with different ideas about flavour and beautiful food photography. I read it 5 times over in the 2 days after I recieved it. I would recommend it to anyone who is a serious reader of culinary works and a great place for those new to collecting cookbooks to start.
Full of surprises..........2004-12-09
This is not a perfect cookbook, by any means. Out of 19 recipes we tested, 12 gave excellent results and 7 were disappointing. That's not a very respectable ratio. But the good recipes are so startlingly good they make up for a multitude of sins. Some of my favorites are Juniper-Apple Soup (superb balance between fruit and meat flavors, especially when garnished as suggested with duck confit); Coffee-roasted Duck Breasts (a simple preparation resulting in a deceptively complex flavor); Salsify "Tagliatelle" with Smoked Salmon (a delicious and unusual dish faintly reminiscent of spaghetti al carbonara); Salmon Bundles with Orange-Fennel Broth (again a sophisticated balance of sweet-tart fruit flavors with the bass notes of seared salmon); Squab Toasts (irresistible treats in fig season); and many more. Less successful, to my palate, were the Pickled Herring Sushi-Style (harsh combination of strong flavors); Curried Cauliflower, Potato, and Sprout Salad (muddied, indistinguishable flavors); Salsify Cappuccino (no standout flavor I could discern at all); Pear and Fingerling Potato Ragout (too sweet); and Glögg-Poached Pears (not exciting enough to warrant all the work). Overall, it seems to me that this chef has a marvelous instinct when it comes to fish and meat, and creates many new flavor combinations that really work. He is less reliable with vegetable dishes and desserts, both of which tend to be excessively sweet. We cook out of this book frequently, however: if you have the patience to sift the wheat from the chaff, this book will reward you with plenty of delicious and inspirational meals.
Book Description
From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.
Customer Reviews:
Finnish Cuisine and Culture.......2007-06-24
My first husband was a Finn, bred, born and raised, and often longed for the food of his youth. This book was invaluable; it had all the recipes for dishes that he missed, with instructions that let me turn out perfect pulla (a wonderful bread), kalakukko (rye bread stuffed with fish and bacon) and piirakka (rice or potato pasties) in record time. Some of the cultural information is a bit dated in my edition (I have the old 60s version), but it was still an interesting read. My daughters still make piirakka every Christmas Eve.
My edition has a typo that I hope has been corrected in the newer one. The recipe for lutefisk starts with "Take a large fried codfish..." It should, of course, be a large dried codfish.
Excellent selection of Finnish recipes from someone who knows..........2006-02-13
This book is really a keepsake for the newest Finnish generations. I didn't have a recipe book from my grandparents or aunts, but there are so many things my grandmother made and she was also from Northern Minnesota. The only thing I wish it had more of was pictures, but the author is so knowledgeable, that this book is a must for the 3rd and 4th generation Finns.
Finnish Home Cooking: The Real Thing.......2006-01-14
This book is an introduction to the Finnish kitchen. Ojakangas, a second generation Finnish-America, learned some traditional Finnish dishes from her grandmother. But when her husband was awarded a Fulbright grant in Finland for 1960-61, she was able to get make an intensive study of Finnish food culture. She discovered how some of the dishes she had learned to make as a child had roots deep in Finland, while others were presumably American creations. In this collection of recipes, Ojakangas focuses on the foods found on Finnish tables, although she does include some of the Finnish American traditions that have become standard in Finnish-American culture.
The book makes fascinating reading, for Ojakangas provides not only the common recipes, but she also includes with each recipe a brief description of how the dish fits into the context of the daily diet. Rather than following the standard American cookbook organization of appetizers and soups, main dishes, sides dishes, and desserts, Ojakangas pay close attention to which types of foods are most important for Finns and how they are used together. With this in mind, the book begins with breads, moves on to the coffee table (mainly cookies and cakes), pastries (both sweet and savory), soups, fish, meat dishes (heavy on the liver, pork, and sausage, and very little chicken), vegetables and salads (mostly roots, very little greenery), desserts (fruit soups and porridges), dairy and eggs, beverages, sauces, and sandwiches (open-faced). At the end of the book is a chapter with suggested menus for special occasions and a selected reading list and bibliography.
This is the best and most authentic Finnish cookbook that I've come across in English. I've tried out a few Finnish American cookbooks, and although their recipes may be tasty, they often are distinctly American in flavor, with many more ingredients like green vegetables than one would ever find in Finland. In this book, we find recipes for all the Finnish standards, for everything from kalakukko to maksalaatikko, from mämmi to sima. Ojakangas provides both the Finnish and English names for each dish; although the Finnish is generally quite accurate, there are a few typos. (I stared at "valdemariisi" for quite some time before I realized it should have been written "vadelmariisi", or raspberry rice.)
The culinary descriptions make this book great reading for anyone contemplating visiting or living in Finland for an extended period. I sure wish I had read it before heading off to study in Finland as an exchange student. The first week I arrived in the country, my host-mother showed me around the kitchen and told me to make myself at home. Then she went off to work in Helsinki for the week, and I was left to fend for myself along with her teenage daughters. By the end of the week, I was starving, having consumed all the food that was familiar to me in the first few days. When my host-mother returned from Helsinki and heard that I had reported there was no food in the house, she became very upset, and showed me a large sack of potatoes and other mysterious food stores. At the time, although I was an decent pasta cook and could make some passable stir-fried vegetables, I had never cooked a potato in my life-nor did I know what to do with any of the other foods in the kitchen. I didn't know what Finns ate or when they ate it, so I was completely at a loss when left to feed myself in a Finnish kitchen. A thorough reading of this book before leaving home would have provided a great preparation for what I would find in Finland. I would not have been so surprised by the dark chewy breads, the early meal times, and the importance of lunch and coffee-hour rather than dinner and dessert.
Finnish Cookbook.......2002-09-19
I love this book, and I would never have stumbled upon it except for Amazon's "recommendations" program.
My grandmother was Finnish and used to bake bread on a regular basis. I was only 7 years old the last time I saw her, but as I knead the Finnish rye bread dough, I can see her in her kitchen making bread.
I want to make everything in the book. Everything in it seems "right" to me. I see myself in it.
A great find!.......2001-10-06
My husband had a copy of this cookbook when we married, and once I discovered and began using it... wow, what a treasure! It doesn't have photos or illustrations, but then, if you think about it, our ancestors didn't have the benefit of such, either. I think the book stands strong on its own, without them. There are a lot of great recipes within - even if I have no idea how to pronounce them. :) I've found a few really good ones which are really helpful for lowcarb eating, as well.
I love this book!
Book Description
More than 300 authentic recipes gathered from throughout Norway. 208 pages, 16 pages in full color, hardback. Appetizers, main courses, breads, lefser, flatbread, soups, salads, desserts, pastries, cakes, cookies and candies. Special Help chapter, Party chapter, source section, temperatures, weights and measures conversions. English and Norwegian headings with seperate index.
Customer Reviews:
Authentic Norwegian Cooking.......2006-12-06
This is a great book. My grandmother, who came from Norway says it is the best she's seen for authenticity!! Great Great.
Wonderful.......2003-11-26
My husband is Norwegian and I am Irish and Italian. We were at Epcot Center and stopped in Norway and had some lunch. Well, we enjoyed it so much that we purchaed the cookbook. The food in this cookbook brings back memories of his childhood. I would recommend this to anyone.
Wonderful recipes showcasing Norway's culinary history.......2002-09-08
Dedicated to promoting and preserving Norwegian tradition and cultural heritage, Astrid Karlsen Scott is an emigrant from Oslo, Norway, and president of Nordic Adventures. In Authentic Norwegian Cooking, Astrid has compiled more than three hundred wonderful recipes showcasing Norway's culinary history. Enahanced with 16 pages of color photography, Authentic Norwegian Cooking also features a "Norwegian Table Prayer"; party suggestions, "Special Helps", and a "user friendly" recipe index. From Dyrestek med viltsaus (Reindeer Roast with Game Sauce); Norvegiafylte poteter (Norvegia Filled Potatoes); and Eggedosis (Traditional 17th of May Dessert); to Seterjentas rommebrod (The Dairymaid's Wafers); Gjetost dessertsaus (Goat Cheese Dessert Sauce); and Stekt gds (Roast Goose), Authentic Norwegian Cooking truly lives up to its title and would make a welcome addition to any kitchen multicultural and ethnic cookbook collection!
Like Norwegain Food? You'll Love This!.......2000-06-03
It's one of my favorite cookbooks. Being a norwegian descendent I love norwegian food. Astrid Karlsen Scott's "Authentic Norwegian Cookbook" made finding good food easy. The book contains lots of pictures so you can compare yours with hers. Her cookbook offers easy to follow recipes so anyone with cooking skills can follow. I thought this was the greatest cookbook for norwegian food I've come across so far!
Customer Reviews:
Nana's Recipes Made Better.......2007-09-09
I was another one who bought this on its first release, only my copy was lost to me during a move. While I regret the loss of the hardcover, I bought this paperback as soon as it was again available (only to give it away and buy it again - yes, it really is THAT good!)
Beatrice Ojakangas has never steared me wrong in a recipe - ever. While I've tweaked and changed, I have never landed a complete dud following her suggestions. She sticks to the real ingredients (that means butter - not margarine, etc)and her recipes are always clear to follow.
This book allowed my family to recreate the baking of my childhood and in most cases go a step better, and as a result of it all my older children learned an appreciation for fine Christmas Cookies where the recipe mattered more than the artificially colored "decoration cookies" so common to our modern culture. I can't thank the author enough!
Exceptional Baking Book.......2007-06-27
This cookbook was quite obviously a labor of love for Ojakangas. A lot of research and thought was put into this book which contains traditional Scandinavia recipies, some fairly simple and some more complex. The only thing that could be an improvement would be a section of color photos showing the final products -- but there is no way I would take away a star just for that reason (especially because the book does contain many drawings).
The Great Scandinavian Baking Book.......2007-01-19
I just love this book. Everything I have baked from this book has gotten rave reviews from my family.
A treasure for bakers!.......2006-11-10
I bought this book when I first moved to Minnesota, figuring I ought to learn how to bake like a Minnesotan. What I didn't anticipate was how much enjoyment I would get from this book - the delightful scents of cinnamon and cardamon, the pleasure of a warm coffee cake laced with almond paste and fragrant with vanilla, complementing my morning coffee.
Every recipe I have tried has turned out well (though my cakes don't look as beautiful as the pictures, but I'm no artist); I think so highly of this book, I recently bought copies to give as gifts to friends who love to bake. In fact, though I have lots of recipe books, this is the one I usually turn to when I want to bake something homey and delicious.
Great baking book.......2006-09-27
I just picked this book up a few weeks ago and have already made several of the recipes in it. I'm impressed with everything. Clearly written, and I haven't had any recipe problems at all. Like other reviewers, I also enjoy and appreciate the short background she provides with the recipes - it's so enjoyable to think of these baked goods in context.
I love the organization of the book - breads, sweet roll/coffee breads, cookies, savory things (filled pockets and pies, etc). It's a long, full book, with lots of recipes - it feels like a basic and yet comprehensive survey. There must be huge numbers of recipes and variations for all of these things, but at the same time, you feel that she hasn't probably left out anything that's important or commonly eaten. At any rate, I'm thrilled with the things I've made so far and look forward to trying even more of them.
Amazon.com
In Scandinavia, where the land stretches far enough north that half the year can be bathed in constant light or constant darkness, the notion of a "kitchen of light" has special meaning. In the case of Kitchen of Light, the cookbook by Norway's best known food writer, Andreas Viestad, and companion book to the TV cooking show of the same name, it means the shedding of light on a long-overlooked cuisine and culinary tradition. There is more going on in the Land of the Midnight Sun than smorgasbord.
Fresh, local, and seasonal ingredients need not always be a notion married to temperate agriculture and culinary zones. The seasons of fecundity can be compressed; the nature of local can truly be wild. Such are the lessons in Kitchen of Light. There is an underlying joy throughout this book: the long winter has been beaten back and great food once again weighs down the table. Viestad takes the reader into the country and into the lives of the people who have made something of a celebration of food and cooking.
Duck Soup with Madeira ought to wake up the sleepiest palate. In centuries past, Maderia was bartered in Norway for dried salt cod. Porcini Consommé gives honor to the brief but glorious wild mushroom season. An entire chapter is given over to gravlaks, cured salmon you can do at home with spice and Aquavit. In a land where cod and potatoes are no joke, Viestad proves that a contemporary touch can be both relevant and exciting. Yellow and Red Cod with Pomegranate-Mango Salad, anyone? Feasting is well-represented, and seafood lies at its heart--salmon, halibut, mackerel, pollock, shellfish. And just when you are falling into step, Viestad turn the corner and presents the likes of Glazed Leg of Lamb with Roasted Root Vegetables.
In the end, after reading and admiring this beautifully photographed and designed book where travel meets food meets joy, you'll have a much better insight into the people of Scandinavia, and probably a deep and unresolved desire to travel and dine there. Kitchen of Light is not only enlightening, you can bring it home. --Schuyler Ingle
Book 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 flambÚ 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.
Customer Reviews:
Buy it if you can find it!.......2007-08-07
Friends of mine asked for this book, originally, and so I bought myself a copy out of curiosity, having also enjoyed the TV show the author hosted. I was definitely beyond pleasantly surprised, because he adds to his easygoing teaching style some history, personal memories and feelings, to really add flavor to the content. But you could get a lot from this book without reading a word, just from looking at the excellent presentation each dish is given, as well as glimpses of the environment that inspired them.
There are cookbooks that are just books of instructions. They can be complicated, even fussy, but that's what they are. Then there are books about cuisine, that give you example recipes, and the hunger to try them and create your own with the new flavors you have learned. This definitely is of the latter type. I not only want to cook these dishes, I want to visit the lands where they originated. It's a shame that this book has fallen out of print, because I have other friends I want to share it with. If you find a copy, treasure it.
What an unbelievably wonderful cookbook.......2006-06-04
If you like Scandinavian cooking, you'll love this. The recipes are easy to follow and produce results that will excite your taste buds. Not your usual cookbook fare. I highly recommend it for someone looking for something different. Excellent!
Disappointment.......2006-05-28
I bought this book from amazon just for curiositys sake. I was pretty sad as it did not hold much of bold scandinavian cooking. Best this book has to offer, at least for me was seared scallops with celeriac pyre and green cardemom flavoured red wine sauce. It was nice. Also the low temperature cooking of salmon is good thing.
But seriously these being the nice things is a little too little for me. Okay, I'm a professional chef so I might be a little picky. But I do think that I might have spent my money somehow different.
The Other Top Scandi Cookbook.......2006-02-24
I usually do not get this kind of book, you know, the glitzy companion to a PBS ("P" now stands for patrician) show. It is expensive; just not more so than the rival "Aquavit" celeb cookbook. I do not own that book because I do not want to spend even more for it, even though I have been eating there for well over a decade, maybe two. I have spent there easily twenty times the cost of the book, so this decision is irrational (in the spirit of disclosure). And I bought this book because of the show, even though watching him eat hanging over a cliff is enough to put me off lunch.
This book has quality paper, lots of photos and stuff that you do not need, such as the purple introduction. But the guy does a good job. The recipes are bright and well formed. These are dishes you can make without exotic machines and mail order ingredients, but have exotic results. You do not need to be expert in cookery.
Lots of fish and dill, of course; but not designed to slog through heavy winter. Plenty of balancing acids and such. Some lamb, a bit of deer and some foul. I am surprised by how often I reach for this book for new ideas.
If you are traditionalist and/or Scandinavian, do not look for familiar old things here. Better get the the Time/Life as I did. But you need this one also because it is true to the culture but more exciting for today. His rhubarb strawberry soup is right from my old 'hood. And if you hate cabbage, here is a way to love it. There is some of his own, clearly having nothing to do with the north, like mango and pistachio, but he does not go to new age fusion yanni cum freak-show. Who knows, Sweden is now growing crops impossible twenty years ago due to warming.
Fine scandinavian cookbook.......2006-02-24
It has interesting ideas. I have enjoyed cooking some of them. I like that so many of them are fish related.
Average customer rating:
- Sample Wonderful Danish Recipes
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Dear Danish Recipes
Michelle Spencer
Manufacturer: Penfield Press
ProductGroup: Book
Binding: Spiral-bound
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Delectably Danish: Recipes and Reflections
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ASIN: 0941016536 |
Book Description
This "quick-flip" spiral bound recipe book is the same size as your recipe cards. Contains recipes, facts and cooking hints from contributors of Danish heritage. A great gift or "stocking stuffer" for Danish-American friends and relatives.
Customer Reviews:
Sample Wonderful Danish Recipes.......2000-11-20
Dear Danish Recipes, in the popular recipe-card file Stocking Stuffer format, is full of the best recipes and notes about Danish foods and culture. Compiled by Michelle Nagle Spencer, a Scandinavian American with a love a gourmet cooking. Dear Danish Recipes contains recipes, facts, and cooking hints from contributors of strong Danish heritage. The cover features calligraphy and traditional red hearts by Esther Feske.
In addition to wonderful recipes, Dear Danish Recipes also includes information on Danish American culture, Sites to See, such as The Danish Immigrant Museum in Elk Horn, Iowa, and Danish Table Prayers which gives a reader a true sense of Danish heritage. This book is a must for chefs and tourists alike
The recipes are wonderful individually or to create a full Danish meal! Included are a variety of soups such as Split Pea and Danish Soup Dumplings. Served with a homemade Rye Bread, this is a hearty meal for those cold days! The Appetizers and Snacks section has wonderful suggestions for your next get-together. Try a Cheese Buffet that serves up to twelve people, or a Salmon Log. For a main entrée, Shrimp au Gratin with Sugar Browned Potatoes and a Spinach Soufflé make for a wonderful meal. Top it off with Danish Tea Cakes for dessert!
Dear Danish Recipes is excellent for personal collections and as a memento of Danish American culture.
Product Description
They came by boat, some in 1825 in the smallest vessel ever to cross the Atlantic at the time. They came for a new life, a better future. They brought arts, culture, and foods the lies of which American had never seen before. "Norwegian Touches" tells the stories of Norwegian immigrants, their ancestors, and their descendants. It also includes tales of great Norwegians such as playwright Henrik Ibsen, artist Edvard Munch, composer Edvard Grieg, violinist Ole Bull, sculpture Jacob Fjelde, master novelist Ole Edvart Rolvaag, and Wisconsin woodcarvers Else Bigton and Philip Odden. Featureed tourist attractions include Vesterheim Norwegian-American Museum in Decorah, Iowa; The Chapel in the Hills, Rapid City, South Dakota; Moorhead, Minnesota's Heritage Hjemkomst Center; and Mount Horeb, Wisconsin, which bills itself as the troll capital of America. The book is beautifully designed and is illustrated with about 80 photographs, half of them in full color. About 100 classic recipes cover a range of Norwegian foods.
Book Description
Highlights of Danish-American culture, including recipes and information about cultural traditions. Reprinted in 2002
Customer Reviews:
more danish american.......2007-07-28
The book is very informative. But does not seem to have very many authentic Danish dishes. This is more of a Danish American recipe book. If your looking for authentic recipes, this is not the book you want.
A highly affordable introduction to Danish culinary culture, filled with easy- to-follow recipes.......2006-06-06
Delectably Danish: Recipes And Reflections is a flat-spined cookbook of uniquely Danish delicacies, from Danish Liver Loaf to Rum Soup, Irene's Danish Kringle, Tivoli Salad and so much more. Black-and-white and color photographs offer a visual peek into Danish culture, and the text gives an ultra-condensed rundown of Danish history and holidays, as well as famous Danes. A highly affordable introduction to Danish culinary culture, filled with easy- to-follow recipes.
Recipes and Reflections.......2000-11-20
This book contains more than 100 recipes-from Racine's famous Danish kringles to the famous open-faced sandwiches. There are great fruit soups and the well-known frikadeller (Danish meat-ball) recipes.
Julie Jensen McDonald is noted for her novels about Danish immigrants in America, published by Iowa State University Press. This is her first cookbook.
The cover of this book shows a young woman in Solvang, California in Danish costume. Solvang is a major tourist attraction in America, first settled by the Danes from Iowa. The back cover depicts two charming children in Danish costumes holding a kringle at the O&H Danish Bakery in Racine, Wisconsin. Racine is America's largest Danish community with over 40,000 people of Danish heritage living there.
Recipes come from fabulous Danish cooks in Iowa, California, Wisconsin, Minnesota and Nebraska, all states with Danish populations. Special coverage is given to Dana College in Blair, Nebraska and to Grand View College in Des Moines, Iowa.
The 16 page color section of the book contains photographs of Danish foods, the street scenes and people of Solvang and works by Danish artists such as Christian Petersen at Iowa State University, Ames, and the Mount Rushmore sculpture by Gutzon Borglum.
Average customer rating:
- Desserts Galore
- ýCooking the naturally delicious wayý
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Splendid Swedish Recipes
Kerstin O. Van Guilder , and
Kerstin Olsson Van Gilder
Manufacturer: Penfield Press
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Binding: Spiral-bound
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Similar Items:
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ASIN: 0941016528 |
Book Description
This inexpensive, index card size spiral-bound recipe book features over 100 Swedish recipes. Makes a great gift or "stocking stuffer" for friends and relatives. The author came to America from Sweden in 1961.
Customer Reviews:
Desserts Galore.......2001-12-22
I got this cookbook as a Christmas give for my Swedish wife. She loves the dessert recipies, especially the Cocoa Balls and the Coffee Bread. If you combine this book with "Good Food from Sweden" by Inga Norberg, you'll never lack for recipies to remind you of your Swedish roots.
ýCooking the naturally delicious wayý.......2000-11-20
Splendid Swedish Recipes, in the popular recipe-card file size Stocking Stuffer format, is chock-full of the best recipes and notes on Swedish cuisine. Compiled by Kerstin Olsson Van Gilder, who came to America from Sweden in 1961, and refers to Swedish foods as "cooking the naturally delicious way." The Swedish diet consists mainly of fish (herring) and potatoes, making the food lighter than traditional American cuisine. This cookbook is inspired by the Swedish love of wholesome, natural foods. The cover shows a little girl in a Swedish folk-style outfit.
In addition to recipes, Splendid Swedish Recipes contains information on The Smorgasbord (a long table buffet Scandinavian tradition), Foods for Special Holidays and Seasons, Notable Sites and Events as well as historical information on the Swedish-American Experience. The book offers you plenty to choose from to make a Swedish feast for family and friends. Try the Swedish Kale Soup or the Swedish Meatballs. Stuffed Cabbage and Rye Bread will suit almost any table! And desserts are the Swedish specialty! Try the Coffee Bread or the Cocoa Balls to end the perfect meal! This is just a sampling of what is offered!
This book is excellent for personal collections and as a gift for anyone interested in Swedish cooking and heritage.
Customer Reviews:
Lovely Book.......2006-11-10
As a collector of books about Sweden, particularly cookbooks, I was delighted with this one. This book is not just a cookbook, but also a memoir and beautifully photographed. All of the traditional recipes are covered as well as the seasons and holidays most Swedes are apt to make them. Nice enough to be a coffee table book, however I don't plan on it leaving the kitchen anytime soon.
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