Free Downloads Fire And Ice: Classic Nordic Cooking
2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalistBringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes. Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.
Hardcover: 304 pages
Publisher: Ten Speed Press (October 13, 2015)
Language: English
ISBN-10: 1607746107
ISBN-13: 978-1607746102
Product Dimensions: 8.3 x 1.2 x 10.3 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review: 4.7 out of 5 stars See all reviews (12 customer reviews)
Best Sellers Rank: #34,718 in Books (See Top 100 in Books) #4 in Books > Travel > Europe > Finland #5 in Books > Travel > Europe > Sweden > General #7 in Books > Cookbooks, Food & Wine > Regional & International > European > Scandinavian
The photos in this beautiful book are what will grab hold of you, shake you up, and make you yearn for a trip to Denmark, Sweden, Norway or Finland. The simpler, homey recipes will lure you in more subtly.The recipes here are not fancy, and not from the latest and greatest restaurants that are popping up in those countries. These recipes are the “traditional” kind, and (seem to) provide a good representation of traditional Nordic dishes. (I am not an expert on this area by any stretch of the imagination—and I feel I should admit that up front. I downloaded this book because I was interested and intrigued.)There are no deeply involved, intricate instructions, no unusual or surprising ingredients (from the POV of what’s available in that part of the world). But they are intriguing recipes and combinations of ingredients for someone who is not familiar with Nordic foods. Just the beauty and freshness of the ingredients are enticing and seem to lend an air of the exotic. For instance, I want to go out and find cracked rye and create a porridge. And I am eagerly awaiting fresh horseradish to appear in the produce section of my favorite grocery store, so that I can cook a simple fresh, cod fillet in butter and oil, that is topped with warmed grated horseradish.I did make a few of the recipes: Roasted Apples and Onions with Lemon and Elderflower (liqueur), the Butter-Steamed New Potatoes (using a technique that steams and bakes at the same time), and an interesting Whipped Berry Pudding, made with cranberry juice and farina. I also tried an Aland Pancake, also made with farina, which was quite good.Being a fan of red glogg in the winter months, I am really looking forward to trying the White Glogg that I found in this book.
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