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Scandinavian CookingScandinavian Cooking by Beatrice Ojakangas, Minnesota-based cooking author."America's leading exponent of Scandinavian cookery." - Los Angeles Times Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occassions and seasons. Contents: Breakfasts and Brunches, Smørrebrød – Open Face Sandwiches, Lunches and Suppers, Holidays, Celebrations, Dinners and Buffets, Smörgåsbords... (Read more)
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Brand: U of M press
Back Cover:
“Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord!
Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occasions and seasons – from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smörgåsbord with Din-in-the-Kettle Soup and a Norwegian Cream Pudding, to a sumptuous Midsummer’s Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg.
A good Scandinavian cook has a flair for color, texture, shape, and simplicity in creating the food that these menus show off to perfection. Beatrice Ojakangas describes her experiences gathering recipes at the tables of friends on her visits to these countries and the beautifully crafted tools and tableware used to present Scandinavian meals that will help to make the dishes you prepare authentic.
About the Author: Beatrice Ojakangas is the autor of more than twenty cookbooks, including The Great Scandinavian Baking Book, Scandinavian Feasts, Quick Breads, Pot Pies, and The Great Holiday Baking Book – all available in paperback from the University of Minnesota Press. Her articles have been published in Bon Appetit, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.”
“Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord!
Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occasions and seasons – from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smörgåsbord with Din-in-the-Kettle Soup and a Norwegian Cream Pudding, to a sumptuous Midsummer’s Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg.
A good Scandinavian cook has a flair for color, texture, shape, and simplicity in creating the food that these menus show off to perfection. Beatrice Ojakangas describes her experiences gathering recipes at the tables of friends on her visits to these countries and the beautifully crafted tools and tableware used to present Scandinavian meals that will help to make the dishes you prepare authentic.
About the Author: Beatrice Ojakangas is the autor of more than twenty cookbooks, including The Great Scandinavian Baking Book, Scandinavian Feasts, Quick Breads, Pot Pies, and The Great Holiday Baking Book – all available in paperback from the University of Minnesota Press. Her articles have been published in Bon Appetit, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.”
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