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Synopsis
Scandinavian cuisine has never been more hot and audiences everywhere are now keen to know more about their healthy lifestyle and diet composed of home-grown vegetables, berries, grains and fish.
In this beautiful and evocative book, leading Danish chef and food writer, Trine Hahnemann presents an insight into a food culture that is both deeply traditional and ultra-modern, with a collection of 100 delicious recipes representing the essence of Scandinavian cooking. Structured around the distinctive seasons, which have inevitably made their impact on cooking and dining, the book also gives a feel for life in Scandinavia with photographs and special features.
Divided by months, each chapter contains 10 recipes which highlight the very best seasonal recipes from January's Danish Pastries and Citrus Marinated Salmon, through to April's Rack of Lamb Stuffed with Mint and Dried Apricot, September's Swedish Meatballs with Cowberry Compote and all the December delights of Christmas with traditions and recipes from all three countries.
The recipes in the book all have an emphasis on simple, healthy ingredients which reflect today's desire to eat lighter food without sacrificing look or flavour.
"synopsis" may belong to another edition of this title.
About the Author
Trine Hahnemann has written five cookbooks in her native Denmark and also three in English, The Scandinavian Cookbook, The Nordic Diet and Scandinavian Christmas, all published by Quadrille. She writes for American website www.zesterdaily.com, and appears regularly in magazines and newspapers in America and Britain, as well as her native Denmark. Trine is based in Copenhagen with her husband, but travels the world constantly as an ambassador for Scandinavian food.
From the Back Cover
Scandinavian cuisine has never been more hot and audiences everywhere are now keen to know more about their healthy lifestyle and diet composed of home-grown vegetables, berries, grains and fish.
In this beautiful and evocative book, leading Danish chef and food writer, Trine Hahnemann presents an insight into a food culture that is both deeply traditional and ultra-modern, with a collection of 100 delicious recipes representing the essence of Scandinavian cooking. Structured around the distinctive seasons, which have inevitably made their impact on cooking and dining, the book also gives a feel for life in Scandinavia with photographs and special features.
Divided by months, each chapter contains 10 recipes which highlight the very best seasonal recipes from January's Danish Pastries and Citrus Marinated Salmon, through to April's Rack of Lamb Stuffed with Mint and Dried Apricot, September's Swedish Meatballs with Cowberry Compote and all the December delights of Christmas with traditions and recipes from all three countries.
The recipes in the book all have an emphasis on simple, healthy ingredients which reflect today's desire to eat lighter food without sacrificing look or flavour.
"About this title" may belong to another edition of this title.
- PublisherQuadrille Publishing Ltd
- Publication date2014
- ISBN 10 1849494886
- ISBN 13 9781849494885
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages224
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The Scandinavian Cookbook
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Quadrille Publishing Ltd, 2014
ISBN 10: 1849494886
ISBN 13: 9781849494885
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The Scandinavian Cookbook
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ISBN 10: 1849494886
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