Scandinavian Cookbook

Trine Hahnemann

ISBN 10: 1844008355 / ISBN 13: 9781844008353

Editore: Quadrille Publishing Ltd, United Kingdom, London, 2010

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In 2009 the University of Copenhagen announced research proving that the Scandinavian diet is as healthy as the renowned Mediterranean diet. Top chefs voted a Danish restaurant to be the third best in the world. Scandinavian cuisine has never been more hot and audiences everywhere are now keen to know more about their healthy lifestyle and diet composed of home-grown vegetables, berries, grains and fish. In this beautiful and evocative book, leading Danish chef and food writer, Trina Hahnemann presents an insight into a food culture that is both deeply traditional and ultra-modern, with a collection of 100 delicious recipes representing the essence of Scandinavian cooking. Structured around the distinctive seasons, which have inevitably made their impact on cooking and dining, the book also gives a feel for life in Scandinavia with photographs and special features. Divided by months, each chapter contains 10 recipes which highlight the very best seasonal recipes from January's Danish Pastries and Citrus Marinated Salmon, through to April's Rack of Lamb Stuffed with Mint and Dried Apricot, September's Swedish Meatballs with Cowberry Compote and all the December delights of Christmas with traditions and recipes from all three countries. The recipes in the book all have an emphasis on simple, healthy ingredients which reflect today's desire to eat lighter food without sacrificing look or flavour. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Codice articolo GOR005862940

Dati bibliografici

Titolo: Scandinavian Cookbook

Casa editrice: Quadrille Publishing Ltd, United Kingdom, London

Data di pubblicazione: 2010

Legatura: Paperback

Condizione: Very Good

Descrizione articolo

Riassunto:

In 2009 the University of Copenhagen announced research proving that the Scandinavian diet is as healthy as the renowned Mediterranean diet. Top chefs voted a Danish restaurant to be the third best in the world. Scandinavian cuisine has never been more hot and audiences everywhere are now keen to know more about their healthy lifestyle and diet composed of home-grown vegetables, berries, grains and fish. In this beautiful and evocative book, leading Danish chef and food writer, Trina Hahnemann presents an insight into a food culture that is both deeply traditional and ultra-modern, with a collection of 100 delicious recipes representing the essence of Scandinavian cooking. Structured around the distinctive seasons, which have inevitably made their impact on cooking and dining, the book also gives a feel for life in Scandinavia with photographs and special features. Divided by months, each chapter contains 10 recipes which highlight the very best seasonal recipes from January's Danish Pastries and Citrus Marinated Salmon, through to April's Rack of Lamb Stuffed with Mint and Dried Apricot, September's Swedish Meatballs with Cowberry Compote and all the December delights of Christmas with traditions and recipes from all three countries. The recipes in the book all have an emphasis on simple, healthy ingredients which reflect today's desire to eat lighter food without sacrificing look or flavour.

Recensione:

"This book is full of delightful surprises, such as crayfish cooked in dark beer, the various yeast baked cakes and the helpful advice that, if you've never tried reindeer, `the taste is similar to moose'." --Conde Nast Traveller, 23rd October 2008

"This book is full of delightful surprises, such as crayfish cooked in dark beer, the various yeast baked cakes and the helpful advice that, if you've never tried reindeer, `the taste is similar to moose'." --Conde Nast Traveller, 23rd October 2008

"This book is full of delightful surprises, such as crayfish cooked in dark beer, the various yeast baked cakes and the helpful advice that, if you've never tried reindeer, `the taste is similar to moose'." --Conde Nast Traveller, 23rd October 2008