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Norwegian Recipes: Old-Time Favorites

Norwegian-American cooks are known for their use of almond and dill for delicate and flavorful seasonings. This handy stocking-stuffer-sized book features a variety of tastes, including the old favorites of delicious cookies, light cakes, sweet breads, and lefse, and the traditional root vegetables. Try fruit juice glogg, cheese soup, strawberry nut bread, baked trout, potato balls, almond cake, caramel ice, and much more.

Spiral-bound: 170 pages

Publisher: Penfield Pr; Rev Exp edition (June 2002)

Language: English

ISBN-10: 1932043047

ISBN-13: 978-1932043044

Product Dimensions: 0.5 x 3.8 x 5.5 inches

Shipping Weight: 5.6 ounces (View shipping rates and policies)

Average Customer Review: 4.3 out of 5 stars  See all reviews (10 customer reviews)

Best Sellers Rank: #99,440 in Books (See Top 100 in Books) #15 in Books > Cookbooks, Food & Wine > Regional & International > European > Scandinavian

A few years back after a visit to Scandinavia I realized that the whole world didn't revolve around the Italian, Chinese and French kitchens, I found that the Scandinavian kitchen held wonderful secrets if only one evaluated the recipes in their proper context and not in comparison to the more colorful or spicey prospectives of other cultures. The food of Norway, for example, reflects the honosty and history of her people of which NORWEGIAN RECIPES: OLD TIME FAVORITES alludes to.---My interest in NORWEGIAN cooking came around rather recently when I became aquainted with Norwegians in my neighborhood and in time became a guest at their cultural events and found the myth of that culture not being food centerd being just that, A MYTH; my Norwegian friends were just as food centered and giving as other "ethnics," sometimes more-so.I really enjoy the above book in that though the recipes are from Norwegian-American notes they prove as true as the recipes collected in their friendly fair mother country. I've cooked in Italy, had an Italian catering service, been a culinary writer for an Italian-American journal (L'Italo-Americano), had an Italian restaurant, and have taught French cooking at the college level, I do know what is good and as of lately I've been "pushing" the Norwegian kitchen well knowing that the public here in the States has a surprize in store for them, "NORWEGIAN RECIPES" I find is a good introduction to Norway's culinary gifts. I have bought four copies of the book for holiday gifts.Yours,John (Gian) W.

This is a sweet book. Traditional Norwegian prayers and recipes, and a helpful chart in the front with metric equivalents. But it's tiny! It really is like 3x5 card size, with a spiral binding! I wish it was bigger.

liked the compactness of the book and the clear and easy recipes, but was very disappointed that some of the most basic recipes weren't included such as Lefse and Krumpkake.

To start with criticism, the cover image is too dark to really see the author's beautiful rosemaling. That aside, this little book is well laid-out, easy to read and quite comprehensive for a cookbook this size. The spiral binding at the top makes it easy to prop up on a shelf for reference during cooking. It contains recipes of most of the characteristic Norse specialties, including lefse, dravle, rømmegrøt, kransekake, potetballer, sandbakkels, and flatbrød, as well as more exotic fare, probably adopted by Norwegian immigrants to the US, like macaroni pudding and oyster souffle. I'm fond of the compact J. Salmon Favourite Recipe books, and this volume is a nice addition to my pocket cookbook collection. Though I can't yet attest to the quality of the recipes themselves, once I've tried some, I'll be back here with an update.

Recipes are nicely presented and not just the regular recipes. A little history is a nice touch too. A very nice gift too!

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