The Food and Cooking of Norway : Traditions, Ingredients, Tastes, Techniques and Over 60 Classic Recipes Hardback
The pearly clarity of the northern light of Norway - also called the land of the midnight sun - is reflected in its pure and wholesome national cuisine.
Norwegian eating habits are rooted in the traditions of living off the land, with produce based on fishing, livestock and grain farming, as well as pickling and preserving.
In a modern context, this substantial and nutritious diet continues to emphasize the use of locally farmed products, as well as the importance of eating quality seasonal produce.
In this beautiful new book, first learn about the history and dietary traditions of Norway along with a fascinating overview of the Norwegian way of life, including a detailed section on food and cooking at festival time.
There is an expert guide to all the authentic ingredients, how to source them (and use suitable alternatives) and how to prepare and cook them.
Over 60 delicious recipes then offer an authentic taste of Norway. Choose from cold table dishes such as Crab Salad with Coriander, or Herb Cured Fillet of Elk; soups that include Apple and Juniper, or Lobster and Tomato; and fish dishes that feature Steamed Mountain Trout with Mint Sauce and Crisp Fried Herring with Lingonberry.
Then come the meat dishes that feature delicacies such as Norwegian Braised Chicken with Mashed Swede, and Pinnikjott (salted and dried lamb ribs), and game dishes that feature Roast Saddle of Reindeer and Quail in Cream Sauce.
Last come desserts and baking with tempting delights ranging from Baked Apples with Ginger and Honey to classic Lefse (thin potato bread), and Vanilla Christmas Biscuits.
From traditional recipes for meatballs or marinated herrings to unexpected combinations and local regional favourites, this unique new book unearths the mysteries of the magical cuisine of Norway.
- Format: Hardback
- Pages: 128 pages, 350+ colour photos
- Publisher: Anness Publishing
- Publication Date: 19/06/2007
- Category: National & regional cuisine
- ISBN: 9781903141472