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Comment: Library Sticker on the front cover.This book has hardback covers. Ex-library, With usual stamps and markings, In good all round condition. Dust Jacket in good condition.
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Scandinavian Feasts Hardcover – 25 Jun 1992


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Product details

  • Hardcover: 256 pages
  • Publisher: Stewart, Tabori & Chang Inc (25 Jun. 1992)
  • Language: English
  • ISBN-10: 1556701799
  • ISBN-13: 978-1556701795
  • Product Dimensions: 21 x 2.5 x 28.5 cm
  • Amazon Bestsellers Rank: 5,772,450 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 6 reviews
3 of 3 people found the following review helpful
A Wonderful Book 10 Nov. 2001
By Nancy M. Swanson - Published on Amazon.com
Format: Hardcover
This is a wonderful cookbook. I received it as a wedding shower gift and initially thought it to be a great coffee table book. It has become one of my favorite cookbooks. The recipes are easy to follow and I have never been dissapointed with any of my results. The illustrations are beautiful and I thoroughly enjoy the commentary of Ms. Ojakangas. This is a must have book for all cooks, Scandinavian and otherwise!
1 of 1 people found the following review helpful
Lovely to look at and the recipes are lovely to eat 29 Aug. 2011
By Amazon Customer - Published on Amazon.com
Format: Hardcover Verified Purchase
Beatrice Ojakangas is a gifted author and cook as almost every recipe she's written is superb.

This cookbook showcases her many talents through the writing, lovely photographs and recipes. Reading and cooking from this book is pure pleasure. In fact, I love this book so much I've purchased extra copies for my daughters to use when they move away from home.

I highly recommend this cookbook for Scandinavian cooks or anyone one wanting to eat well. You'll be surprised by the delights offered through Scandinavian cuisine.

Highly recommend.
1 of 1 people found the following review helpful
A Real Scandanavian Feast 19 April 2010
By Nik - Published on Amazon.com
Format: Hardcover Verified Purchase
After renting this book from my library and owning several of Beatrice Ojakangas' books I added this to my collection for its superb walkthrough of every dish and drink. I've tried several of the recipes and like those from her other books, I was not disappointed. This will definately be a part of my 'round the world cookery shelf and part of dinner parties for years to come. Enjoy.
2 of 3 people found the following review helpful
The Finest Fine Art 27 Feb. 2008
By Giordano Bruno - Published on Amazon.com
Format: Hardcover
I should have been a chef. My friends say much nicer things about my cooking than my singing, that's for sure. Mostly I cook in my own franco-italo-thai style, but once in a while I suffer an irrational craving for the kind of food my grandmothers made. Hey, even vikings crave comfort food now and then! So, although I have shelves of exotic cookbooks, mostly gifts from relatives who have stayed home, this book of artful recipes and photos of Scandinavian Feasts is the book I rely on to transubstantiate nostalgia into food. And yes, Virginia, there is a Santa Claus, who lives on lingon and laks.
Here's my grandmother's recipe for Swedish meatballs, which is exactly like Beatrice Ojakangas's in this cookbook:
6 tablespoons of butter
1 small minced onion
2/3 cup of bread crumbs
1 cup of water
3/4 pound of ground veal
1/4 pound of ground pork
1 teaspoon of salt
1 teaspoon of ground allspice
1/2 teaspoon of ground white pepper
1/2 teaspoon of sugar

Saute the onion in one tablespoon of the butter until soft. In a very large mixing bowl, mix the onions, bread crumbs, and water. Let them stand a while. Add all the other ingredients, and beat them together until very smooth and fluffy, using an old-fashioned egg-beater for the exercise. (The book recommends an electric mixer.) Using two spoons that you've frozen in the snow (the book suggests using ice-cubes), shape the meat mixture into tiny meatballs (köttbullar) no bigger than kumquats. Use the remaining butter to fry the meatballs, shaking the pan constantly so that they brown evenly on all sides. Drain them and keep them warm on a platter. Use flour and good beef broth to make a gravy. Pour the gravy on the meatballs and serve hot, with Swedish mashed potatoes (potatismos) and lingonberries. Härlig!
Four Stars 22 Dec. 2014
By K. Robert - Published on Amazon.com
Format: Hardcover Verified Purchase
Beautiful photos and excellent ideas for Scandinavian-themed celebrations.
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