Luscious berries, thin-skinned juicy fruit, fresh fish, pungent herbs, ancient grains, and game made into simple, healthy and seasonal food is what Scandinavian cooking is all about. The ingredients are the soul of cooking in the north. The quality is high because food from Scandinavia grows slowly during long, cool summer days and has the time to gather all the nutrients and taste it is so proud of. These ingredients inspire simple, seasonal cooking that brings out their natural flavors, cultivating in home-cooked food at its best.
This book will not teach you how to cook like a chef, but like a Scandinavian. Covering food from all over Sweden, Norway, Denmark, Finland and Iceland, this book contains 100 typically Nordic ingredients, from cloudberries and horseradish to halibut and reindeer, as well as 250 recipes, with US substitutions when necessary, for both everyday meals and festive occasions.
The book's recipes are organized under ingredient groups like Eggs & Dairy, Fresh Fish & Shellfish, Vegetables, Fruit and Breads & Grains. Including spring and summer food with lots of herbs and fresh greens like a Chervil Soup with Poached Eggs and Asparagus, instructions on salting your own fish and making a delicious Fried Salted Herring with Caramelized Onions, stews and hearty food for winter like a Perfect Roast Pork, pickling everything from plums to mushrooms to beets, and baking traditional Honey Cakes and Sweet Breads, this is an invaluable reference to Nordic cooking.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Camilla Plum lives on a farm called Fuglebjerggaard, north of Copenhagen. It is a diverse organic farm and gardens, with all the produce being sold through the farm shop. Camilla not only manages the kitchen, shop and gardens, she also writes cookbooks and articles for magazines and newspapers and has appeared on her own TV program in Denmark.Review:
The Scandinavian Kitchen, is the best on the subject, full of unexpected pleasures. (Diana Henry)
Denmark's 'best in the world' Noma restaurant produced a dazzling cookbook, but it wasn't exactly practical. Camilla Plum's pan-Scandinavian tome is much more approachable: Chapters on berries, vegetables, and mushrooms burst with life--and tempting recipes. (Cooking Light, June 2011)
This book takes an encyclopedic approach to the subject, with the author using Nordic ingredients as a way to organize her commentary. The new edition, a paperback version of an earlier hardcover, reflects the essentials, as one might expect from an organic farmer, which Plum is. Her farm ― Fuglebjerggard ― is 20 miles north of Copenhagen, from where she writes cookbooks and hosts a TV program. (Lee Svitak Dean Minneapolis Star Tribune)
Packed with large and small color photos throughout, The Scandinavian Kitchen explores the best of the country's traditions in a manner home cooks can easily appreciate. (Diane Donovan, Senior Reviewer California Bookwatch, March 2016)
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.