Scandinavian Cooking
Год: 2003
Автор: Beatrice Ojakangas
Издательство: University of Minnesota Press
ISBN: 0-8166-3867-5
Язык: Английский
Формат: PDF
Качество: Распознанный текст без ошибок (OCR)
Интерактивное оглавление: Да
Количество страниц: 317
Описание:
Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smorrebrod (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smorgasbord!
Традиционные блюда скандинавской кухни, а также рецепты финские и карельские.
Оглавление
Contents
❁
Acknowledgments — vii
Introduction: Scandinavian Cooking — ix
Scandinavian Equipment and Ingredients — xv
Breakfasts and Brunches
Farmhouse Brunch — 3
Summertime Garden Breakfast — 8
Smørrebrød—Open-Face Sandwiches
Smørrebrød Sampler — 17
Smørrebrød to Honor Danish Arts — 30
Lunches and Suppers
Winter Fun Party — 43
Supper at Grandma’s Farm — 51
Holidays
Easter Festival — 61
Christmas Eve Supper — 70
Old-Fashioned Christmas Smörgåsbord — 77
Celebrations
May Day Brunch Buffet — 95
Norwegian Independence Day Buffet — 101
Nameday Dinner — 111
Dinners and Buffets
Danish Roast Beef Buffet — 123
January Fish Platter — 133
Scandinavian Game Buffet — 141
Midsummer’s Day Buffet — 149
Karelian Country- Style Dinner — 160
Dinner in Finnish Lake Country — 169
Smörgåsbords
Cooperative Smörgåsbord — 177
New Year’s Eve Smörgåsbord — 189
Parent’s Day Smörgåsbord — 204
Specialty Baking — 221
Scandinavian Yeast Breads — 229
Danish Pastry — 251
Coffeetable Celebrations — 265
Scandinavian Cookies — 267
Index — 285
