Scandinavian Cookbook Hardcover – Illustrated, 5 Sep 2008
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"This book is full of delightful surprises, such as crayfish cooked in dark beer, the various yeast baked cakes and the helpful advice that, if you've never tried reindeer, `the taste is similar to moose'." --Conde Nast Traveller, 23rd October 2008
"Delve into modern takes on seasonal cooking from Denmark, Sweden & Norway."See all Product Description
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Top Customer Reviews
This book is just as much about lifestyle as it is about food, showing that small regions in the world have something large to offer. Accompanying each recipe is a brief introduction to the dish and a preface into its place in Scandinavian cuisine, whether foraged for in the tawny chestnut woods (René Redzepi style) or freshly caught mackerel and herring from the icy-shores of Denmark, each are lovingly described by Hahhemann and beautifully captured by Ranek.
There is obviously much to learn about Scandinavian cuisine and with Noma leading the charge as the best restaurant in the world under Copenhagen-born Redzepi, more and more foodies are reaching to Scandinavia to learn about the likes of smørrebrød, leverpostej and kartoffelkage. Personally, I'm more taken with Hahhemann's anise and pepper reindeer, perfect prior to some Danish butter cookies.
Trina, a leading Danish TV chef and food writer give us recipes which are a light modern version of Scandinavian home cooking, presented in a way that is simple and healthy.
As soon as I received the book I couldn't wait to flick through its pages. I'm passionate about all things Scandinavian, a seed that was planted within me ever since visiting Iceland and Sweden has found me exploring and researching everything from food to design.
I would love to see more dishes from northern latitudes being served in Britain and there really is no reason why Scandinavian food shouldn't become more popular.
Most people tend to think of Nordic ingredients consisting of mostly fish or dare I say it, slightly dodgy meatballs in IKEA. Make them yourself, they're so much better as page 84 demonstrates and if you're in the mood for something more spicy try the meatballs in curry sauce on page 194 - yes, the Scandinavians are partial to curry too.
There really is so much more to their cuisine, seafood in all its variants, fresh from the garden salads, hearty roasts and irresistible baking.
After spending a good hour salivating over the pages and marking potential recipes with post-it notes, I selected four to try.
The choice was difficult as I wanted to make everything, but with the help of Lars Ranek's gorgeous photography I decided on the ones where the pictures made my mouth water the most.Read more ›
Most Recent Customer Reviews
Interesting recipes, good writing but a lot of photographs. Atmospheric as they are, they get in the way of finding and using recipes.Published 19 months ago by susanna cromack
Follows traditional recipes but was slightly disappointed as didn't feel there were very interesting or varied choice. Still like it and use it but have found better. Read morePublished 22 months ago by Philip Wright
Love Trina Hahnemann's book and this is another classic. Not only great recipes but some interesting background to them too.Published on 6 Oct. 2013 by Abel
GOOD BOOK WELLPRESENTED WELL ILLISTRATIONS GOOD DEMONSTRATIONS EXCELLENT BOOK IN ALL WAYS I WOULD RECOMMEND THIS BOOK TO PEOPLE AS A MUSTPublished on 30 Mar. 2013 by Wendy Barrett
I think the book looks a bit basic in the pictures but it is really nicely finished, the style is clean, clear very Scandinavian! Read morePublished on 20 Dec. 2011 by AC
This book is bright and nicely written, with lovely pictures of the recipes and scenes in Sweden. The recipes are ones that are worth taking the trouble to try, just for the... Read morePublished on 10 Nov. 2011 by Demetrakis Demetriou