This wonderful 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 classic ingredients of the region covers everything from herring, salmon and elk to wild mushrooms, cloudberries and crispbread. The recipe section contains over 150 dishes, from world-famous Scandinavian 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. Packed with over 800 step-by-step photographs, this book is an irresistible volume for those wanting to discover the secrets of authentic Sandinavian cuisine. The Food and Cooking of Scandinavia: Sweden, Norway & Denmark 150 authentic regional recipes shown in 800 stunning photographs Anna Mosesson, Janet Laurence and Judith H Dern - Discover the delights and distinctive flavours of Scandinavian cuisine in this beautiful book with more than 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 colour photographs, including images of each finished dish and helpful step-by-step sequences Features cook s tips and variations, as well as complete nutritional information for all recipes CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Anna Mosesson started her own catering business, The Swedish Chef in London in 1982. Her restaurant, Glas, was voted favourite new restaurant in London in the New York Times, and appeared in Time Out s top 50 best restaurants in London. In 2009, she was invited by Jamie Oliver s production company, Fresh One, to be consultant, location finder, and to participate in the film of Channel Four Jamie Does Stockholm. In 1982, Janet Laurence set up a variety of residential training courses for adults and children in Somerset, called Mrs Laurence s Cookery Courses. In the mid-eighties she wrote a regular cookery column for The Daily Telegraph. This is her third cookery book. Judith H Dern s articles have been published in US regional and national magazines, and she has ghost written several cookbooks. She is the author of Sensational Smoke and Savory Flavors with Wood.