Fire and Ice: Classic Nordic Cooking by Darra Goldstein
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Shrimp toast (Toast skagen) (page 17)
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Beet tartare (Tartare på rödbeta) (page 19)
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Cured duck breast (Riimiankanrintaa) (page 20)
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Västerbotten cheese pie (Västerbottenpaj) (page 22)
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Dill-marinated herring (Inlagd sill) (page 26)
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Chopped herring spread (Sillikaviaari) (page 28)
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Liver pâté (Leverpostei) (page 29)
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Whitefish tartare (Siikatartari) (page 30)
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Potato flatbreads (Potetlefse) (page 40)
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Barley rolls (Rundstykker med bygg og rugmel) (page 41)
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Beer and rye cracker (Flatbrød av øl og rug) (page 42)
from Fire + Ice: Classic Nordic Cooking Fire + Ice by Darra Goldstein
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Rye crispbread (Knäckebröd) (page 44)
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Oatcakes (Havrekjeks) (page 45)
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Karelian pies (Karjalanpiirakkat) (page 47)
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Malt bread (Saaristoleipä) (page 52)
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Saffron buns (Lussebullar) (page 55)
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Cardamom braid (Pulla) (page 58)
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Cardamom braid French toast (page 59)
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Swedish almond wreath (Mandelkrans) (page 61)
from Fire + Ice: Classic Nordic Cooking Fire + Ice by Darra Goldstein
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Chanterelle soup (Kanttarellikeitto) (page 80)
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Notes about this book
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- ISBN 10 1607746115
- ISBN 13 9781607746119
- Published Oct 13 2015
- Format eBook
- Page Count 296
- Language English
- Countries United States
- Publisher Ten Speed Press
Publishers Text
Bringing 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.
From smoked Arctic char, meatball stew and savory puffed pancakes to Swedish almond wreaths, cardamom braids and whipped berry pudding, recipes in Fire and Ice illustrate the glorious and diverse flavors of classic Nordic cooking, and have been tailored for home cooks of all abilities. Author Darra Goldstein, the foremost American authority on this region, offers readers an opportunity to discover the history, lore, and rich culinary traditions of Denmark, Finland, Norway, and Sweden with deeply personal essays about each country, as well as information on the history of foraging, the iconic ingredients of the north, and regional cooking techniques. More than just a usable cookbook, Fire and Ice is a travelogue and love letter to Scandinavia, inviting readers and cooks alike on a guided exploration of this unique region, its people, and its culture.
Other cookbooks by this author
- Baking Boot Camp: Five Days of Basic Training at The Culinary Institute of America
- Beyond the North Wind: Russia in Recipes and Lore
- Fire + Ice: Classic Nordic Cooking
- The Gastronomica Reader
- The Georgian Feast: The Vibrant Culture and Savory Food of The Republic of Georgia
- The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
- The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
- The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
- The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
- The Kingdom of Rye: A Brief History of Russian Food (California Studies in Food and Culture Book 77)
- A la Russe: A Cookbook of Russian Hospitality
- The Oxford Companion to Sugar and Sweets
- Preserved Volume 1: Condiments
- Preserved Volume 2: Fruit
- A Taste of Russia: A Cookbook Of Russian Hospitality
- A Taste of Russia
- A Taste of Russia: A Cookbook of Russian Hospitality
- A Taste of Russia: A Cookbook of Russia Hospitality
- A Taste of Russia: A Cookbook of Russia Hospitality
- A Taste of Russia: A Cookbook of Russia Hospitality
- A Taste of Russia: A Cookbook of Russia Hospitality
- A Taste of Russia - 30th Anniversary Edtion
- A Taste of Russia (A Jill Norman Book)
- The Vegetarian Hearth: Recipes and Reflections for the Cold Season
- The Winter Vegetarian: Recipes and Reflections for the Cold Season