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.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!