The Great Scandinavian Baking Book by Beatrice Ojakangas
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Reviews about Recipes in this Book
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Cardamom coffeebread
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Arctic Garden Studio
...this turns out an ever so slightly sweet, super soft loaf, with a cardamom scent that it present, but not overpowering... stick your nose right in (your slice) it after cutting and inhale deeply.
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- ISBN 10 0816634963
- ISBN 13 9780816634965
- Linked ISBNs
- 9780816691098 (United States) 12/1/1999
- 9780316633727 Hardcover (United States) 9/1/1988
- Published Sep 01 1999
- Format Paperback
- Language English
- Countries United States
- Publisher University of Minnesota Press
- Imprint University of Minnesota Press
Publishers Text
2005 James Beard KitchenAid Cookbook Hall of Fame!Recipes for savory and authentic morsels from the north country, now in paperback!
Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country--Denmark, Norway, Sweden, Finland, and Iceland--has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.
Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.
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