Scandinavian Cooking by Beatrice Ojakangas

Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord!

Ojakangas offers us true Scandinavian home cooking that features the best of each season. Scandinavian Cooking provides traditional menus for different occasions and seasons-—from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smörgåsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a sumptuous Midsummer's Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg.

Beatrice Ojakangas has taught cooking and has written articles for Gourmet, Bon Apetit, Cuisine, Pleasures of Cooking, Cooking Light, Womans Day, and Redbook. Some of her other books include The Great Scandinavian Baking Book and Great Whole Grain Breads. She lives in Duluth, Minnesota.

Softcover, 296 pp.

Write a review

Your Name:


Your Review: Note: HTML is not translated!

Rating: Bad            Good

Enter the code in the box below: