The "bible" of Norwegian cuisine A masterpiece that will provide a lifetime of enjoyment and a lasting legacy for future generations. 352 pages, over 180 gorgeous color photographs, 600 recipes indexed by title and region. Deluxe mundeor padded binding, titles stamped with 22 kt gold. Dimensions: 11.5 x 8.5 x 1.5 inches. Over 600 recipes, including: Ja, selvfølgelig (yes, of course) 27 different recipes for lefse 3 different recipes for lutefisk Og i tillegg (and in addition) Recipes for healthy, hardy stews and soups Innovative, yet time-honored fish recipes Robust, hearty bread and pancake recipes Recipes for stately cakes and delicious pies Recipes for elegant fromages and divine puddings Covering the seven major geographical regions and the 19 fylker (districts) of Norway -- with contributions by Norway's leading chefs. Northern Norway (Finnmark, Tromsø, and Nordland) -- Einar Øverås Trøndelag (Nord-Trøndelag and Sør-Trøndelag) -- Lars Lian Vestlandet (Møre og Romsdal, Hordaland, and Sogn og Fjordane) -- Kristoffer Hovland Southeast Norway (Rogaland, Vest-Agder, and Aust-Agder) -- Charles Tjessheim Sørlandet (Telemark, Buskerud, and Vestfold) -- Morten Schakenda Oslo/Akershus (Akershus, Østfold, and Oslo) - Jørn Lie Østlandet (Hedmark and Oppland) -- Ikke mindre enn (None other than) Master Chef Arne Brimi, a popular NRK TV celebrity! Historical and cultural lore from each region. Commonplace humor, in addition to excerpts of fine poetry and prose The typical personalities of the Norwegian peoples The wild and varied Norwegian scenery -- beautiful mountains, clean lakes, and breathtaking fjords The customs and traditions of everyday life, as well as special occasions and holidays Historical morsels from 10,000 years of Norwegian history -- from the first Norwegians to the establishment of a full-fledged welfare state
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