This authoritative book explores the landscapes and climates that unite Swedish, Norwegian and Danish food cultures, as well as the individualities that make each of them unique. An informative guide to the main ingredients of the region covers everything from herring, salmon and elk to wild mushrooms, cloudberries and crispbread. The recipe section includes classics such as Gravlax with Mustard and Dill Sauce, Stuffed Loin of Pork with Prunes and Hasselback Potatoes, and Danish Pastries, to more unusual recipes, such as Fried Salt Herring with Red Onion Compote and Elk Meatballs with Lingon and Rhubarb Soup. Discover the delights and distinctive tastes of Scandinavian cuisine in this beautiful book of 150 authentic recipes from Sweden, Norway and Denmark. Features an overview of the landscape, festivals and celebrations of each country, as well as an exploration of their unique cuisines and a guide to the classic ingredients of the region. Illustrated with over 800 inspirational photographs, including images of each finished dish and helpful stepby- step sequences.