Danish Food & Cooking
Traditions, Ingredients, Tastes, Techniques, 65 Classic RecipesUnknown - 2008
Traditional Danish food is based around the natural bounty of the land, with fresh fish from the seas and rivers, and delicious pork and dairy products from the animals that graze on its fertile pastures. This beautiful guide to the culinary delights of Denmark includes all the classic favourites, many of which have been cooked in Danish homes for centuries. The Danish love of good food is an essential component in the national concept of hygge, a warm 'coziness' which is connected with home and family. Many of the recipes reflect this love of comfort, with dishes such as Roast Pork and Hassleback Potatoes, Chicken Soup with Dumplings, and Layer Cake with Cream. Lighter recipes in the book include some of the tempting pickled and smoked fish recipes that are so popular, as well as desserts for the summer, such as Red Berry Soup and Applesauce Cake. After an introduction to the geography, culture and cuisine of Denmark and a description of the key regional ingredients (from cherries to pumpernickel) there are the recipes - with chapters on appetizers and side dishes, fish and shellfish, meat, poultry and game, desserts, pastries and baking, as well as an entire chapter devoted to the famous Danish open-face sandwich. Featuring over 60 mouthwatering recipes and with more than 300 beautiful and evocative photographs, this fascinating volume will delight all those wishing to explore the delights of Danish cooking.
Publisher: London : Aquamarine, c2008.
Branch Call Number: 641. 59489 DER
Characteristics: 128 p. : col. ill., col. map
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