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Wild rice, one of the most versatile, nutritious and flavorful
grains, has been an important food source for people and wildlife
for hundreds of years. The warm, nutty taste and rich texture of
wild rice makes any dish a special one. This varied collection of
recipes by Beatrice Ojakangas includes basic "how to" instructions,
soups, salads, side and main dishes, breads and even desserts. With
more than 80 tempting recipes, this is an essential addition to any
cookbook collection.
Recipes for savory and authentic morsels from the north country,
now in paperback!Food is the heart of a Scandinavian home:
scrumptious pies, delicate pastries, millions of cookies, and, of
course, savory breads. Each country-Denmark, Norway, Sweden,
Finland, and Iceland-has its specialty and no one goes hungry. In
this mouthwatering collection, Beatrice Ojakangas calls on her own
Scandinavian heritage and wide-ranging knowledge of baking to
produce the definitive cookbook for this rich cultural
heritage.Because Ojakangas stresses ease of preparation, even
novice bakers will be able to make filled Danish pastries,
Christmas buttermilk rye bread, or a few dozen pepparkakor, better
known as gingersnaps. This handy reference highlights Scandinavian
traditions too. There are recipes for sweet breads to be served
with morning, afternoon, and evening coffee; for trays upon trays
of cookies to serve as holiday or everyday treats; and for savory
meat-and-vegetable pies.The Great Scandinavian Baking Book will
warm your heart and fill your stomach.Beatrice Ojakangas is the
author of more than a dozen cookbooks, including Great Whole Grain
Breads (1993) and The Finnish Cookbook (1989). Her articles have
appeared in Bon Appetit, Gourmet, Cooking Light, Cuisine, and
Redbook, and she has appeared on television's Baking with Julia
Child. She lives in Duluth, Minnesota.
More than one hundred delectable and satisfying soup and bread
pairings from beloved James Beard Cookbook Hall of Famer Beatrice
Ojakangas When eating out, Beatrice Ojakangas's mother told her,
you could never go wrong ordering soup. And then, of course, there
should be bread to go with it. Beatrice has been sampling soup ever
since, and in The Soup and Bread Cookbook the James Beard Cookbook
Hall of Famer takes us along on her "soup travels," giving us
delicious tastes from throughout the world and teaching us how to
make them at home. International yet rooted in the rhythm of the
Minnesota seasons-ranging from the cool, refreshing soups of summer
to hearty winter fare-these soups, stews, and chowders take their
inspiration from farmers' markets and local organic grocery stores:
real ingredients, always, and irresistible flavors. Whether it's a
basic broth or stock or a long-simmering vegetable-filled stew,
there is a bread to go along-enough to fill a cookbook on their
own, in fact. Here we have new potato spring pea soup together with
chive-dill batter bread, or spicy mango melon soup with lemon poppy
seed muffins, or super-simple salmon chowder with sour rye buns, or
good old chicken and dumpling soup with Dutch raisin bread-or
perhaps your craving is satisfied with Asian lemon-ginger soup with
sesame sunflower breadsticks, or Avgolemono soup with pita bread,
or Polish Easter soup with sourdough rye, or Brie and apple soup
with fougasse. Whatever your palate desires, The Soup and Bread
Cookbook will, as The Splendid Table suggests, "banish the
Campbell's from your cupboard forever." Pull up a chair. Open the
book. Soup's on!
Time-tested recipes for delectable breakfasts from around the
world, especially Scandinavia Breakfast may be, as some say, the
most important meal-but not unless it's the best tasting. With the
help of James Beard Cookbook Hall of Famer Beatrice Ojakangas, that
is precisely what breakfast will be. With recipes drawn from her
storied career and honed in her home kitchen, Breakfast with
Beatrice prepares the cook-seasoned veteran or novice-to make
breakfast the perfect start to every day. Sweet or savory, classic
or surprising, fancy or short order, these are breakfasts for every
occasion, with simple ingredients, straightforward instructions,
and the occasional anecdote (Veterinarian's Breakfast, anyone?).
Whip up a smoothie on the go. Chill a parfait overnight for a
readymade morning treat. Dress up good, old-fashioned porridge for
a hot and hearty start to the day. Make a meal of the smorrebrod, a
breakfast sandwich favored in Denmark, with anything from cheese
and fruit to smoked fish and meat piled on a slice of crusty bread.
Whether you favor a grain-rich loaf or a handy quick bread, or a
sweet treat like Cardamom Coffee Braid or an elaborate Danish
pastry, these recipes will satisfy your morning palate. For more
leisurely breakfasts (or for dinner when it's kids' choice), there
are pancakes and mouth-watering cream waffles to warm the heart.
From quiches and casseroles to waffles with berries, Breakfast with
Beatrice is a treasury of recipes worth waking up for.
500 casseroles for every occasion-sweet and savory, hearty and
light, homey and festive-from beloved James Beard Cookbook Hall of
Famer Beatrice Ojakangas A good cook once said that a casserole is
a blend of inspiration and what's on hand. Add to that a generous
helping of know-how, and you've got The Best Casserole Cookbook
Ever. Call it a hotdish, covered dish, or casserole-in these pages,
you'll find one-dish meals for every season and any occasion, put
together with James Beard Cookbook Hall of Famer Beatrice
Ojakangas's customary common sense and uncommon culinary flair. For
breakfast, there are make-ahead strata and quiches or last-minute
offerings like baked omelets and Eggs Florentine; for lunches and
brunches, light fare or full-on midday meals; and for dinner a
dizzying array of dishes, meaty or vegetarian, made with fresh
ingredients or pantry staples-from Pork Chops with Apple Stuffing
to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew.
Leave room for dessert, because Ojakangas includes sweet casseroles
like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for
appetizers and snacks there are dips, spreads, and slathers; mini
quiches and omelet squares; and mushrooms au gratin, curried, or
stuffed. You'll even find bread here in casserole form, from sweet
Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender
Sally Lunn. With an ever-reliable and inspired sense of how to
create a delicious meal, Ojakangas has advice for both expert and
novice about ingredients, equipment, and meals. Combine that with
whatever you have in the pantry and fridge, and this cookbook is
the perfect guide to everything that a casserole might be.
Beatrice Ojakangas, the oldest of ten children, came by it
naturally-the cooking but also the pluck and perseverance that
she's served up with her renowned Scandinavian dishes over the
years. In the wake of the Moose Lake fires and famine of 1918,
Ojakangas tells us in this delightful memoir-cum-cookbook, her
grandfather sent for a Finnish mail-order bride-and got one who'd
trained as a chef. Ojakangas's stories, are, unsurprisingly,
steeped in food lore: tales of cardamom and rye, baking salt cake
at the age of five on a wood-burning stove, growing up on venison,
making egg rolls for Chun King, and sending off a Pillsbury Bake
Off-winning recipe without ever making it. And from here, how those
early roots flourished through hard work and dedication to a
successful (but never easy) career in food writing and a much wider
world, from working for pizza roll king Jeno Paulucci to
researching food traditions in Finland and appearing with Julia
Child and Martha Stewart-all without ever leaving behind the
lessons learned on the farm. As she says, "first you have to start
with good ingredients and a good idea." Chock-full of recipes,
anecdotes, and a kind humor that bring to vivid life the Finnish
culture of northern Minnesota as well as the wider culinary world,
Homemade delivers the savory and the sweet in equal measures and
casts a warm light on a rich slice of the country's cooking
heritage.
Traditional Scandinavian home cooking now in paperback Beatrice
Ojakangas brings to life the cuisines and customs of Norway,
Sweden, Finland, and Denmark, countries that share borders and
bounty. Danes lead with smorrebrod (an open-faced sand-wich), 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 smorgabord 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--the Farmhouse Brunch with Buttered Potato
Soup, an Old-Fashioned Christmas Smorgasbord with Dip-in-the-Kettle
Soup and Norwegian Cream Pudding, and a sumptuous Midsummer's Day
Buffet with Salmon-in-a-Crust and Fruit-Juice Glogg. 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 Scandinavia and
the beautifully crafted tools and tableware that will help to make
the Scandinavian dishes you prepare authentic.
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