The Cooking of Scandinavia (Foods of the World) by Dale Brown and Time-Life Books

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    • Categories: Canapés / hors d'oeuvre; Small plates - tapas, meze; Swedish
    • Ingredients: crabmeat; sherry; white pepper; dill; egg yolks; light cream; bread
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    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Appetizers / starters; Danish
    • Ingredients: milk; heavy cream; pork livers; pork fat; onions; anchovies; white pepper; ground allspice; ground cloves
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    • Categories: Sandwiches & burgers; Main course; Canapés / hors d'oeuvre; Swedish
    • Ingredients: bread; anchovies; eggs; dill; store-cupboard ingredients
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    • Categories: Lunch; Suppers; Swedish
    • Ingredients: matjes herring; sour cream; cucumbers; pickled beets; parsley
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    • Categories: Egg dishes; Appetizers / starters; Breakfast / brunch; Suppers; Danish
    • Ingredients: bacon; eggs; chives; store-cupboard ingredients
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    • Categories: Appetizers / starters; Suppers; Swedish
    • Ingredients: anchovies; onions; capers; pickled beets; parsley; egg yolks
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: distilled vinegar; salt herring; horseradish; carrots; onions; fresh ginger; allspice berries; yellow mustard seeds; bay leaves
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    • Categories: Soups; Norwegian
    • Ingredients: spinach; chicken stock; white pepper; nutmeg; store-cupboard ingredients
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    • Categories: Soups; Dessert; Swedish
    • Ingredients: dried apricots; prunes; cinnamon sticks; lemons; tapioca; raisins; dried currants; apples
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    • Categories: Soups; Swedish
    • Ingredients: yellow split peas; onions; whole cloves; salt pork; marjoram; thyme
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    • Ingredients: carrots; peas; cauliflower; potatoes; green beans; radishes; spinach; milk; egg yolks; heavy cream; white pepper; parsley
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    • Categories: Soups; Norwegian
    • Ingredients: parsnips; carrots; yellow onions; potatoes; black peppercorns; parsley; bay leaves; celery; fish bones and trimmings; halibut; leeks; egg yolks
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    • Categories: Salads; Main course; Danish
    • Ingredients: cucumbers; elbow macaroni pasta; pickled herring; mushrooms; white pepper; mayonnaise; sour cream; curry powder
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    • Categories: Salads; Side dish; Finnish; Vegetarian
    • Ingredients: mushrooms; heavy cream; white pepper; lettuce; store-cupboard ingredients
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    • Categories: Salads; Main course; Norwegian
    • Ingredients: halibut; horseradish; sour cream; white pepper; dill; Boston lettuce; tomatoes
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    • Categories: Salads; Main course; Swedish
    • Ingredients: herring; tongue; potatoes; beets; apples; dill pickles; dill; sour cream
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    • Categories: Stews & one-pot meals; Main course; Swedish
    • Ingredients: potatoes; onions; matjes herring; breadcrumbs; light cream
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    • Categories: Stews & one-pot meals; Main course; Swedish
    • Ingredients: potatoes; yellow onions; anchovies; breadcrumbs; white pepper; heavy cream
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    • Categories: Appetizers / starters; Finnish
    • Ingredients: dill seeds; dill; crayfish; bread
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    • Categories: Main course; Norwegian
    • Ingredients: trout; sour cream; parsley; store-cupboard ingredients
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    • Categories: Main course; Danish
    • Ingredients: flounder fillets; breadcrumbs; butter; shrimp; lemons
    • Accompaniments: Parsley sauce (Persillesovs)
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    • Categories: Main course; Norwegian
    • Ingredients: breadcrumbs; cod; light cream; store-cupboard ingredients
    • Accompaniments: Shrimp sauce (Rekesaus)
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  • ISBN 10 0809400316
  • ISBN 13 9780809400317
  • Linked ISBNs
  • Published Jun 01 1968
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.



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