Norway is a fascinating and culturally-rich country--covered in snow for more than half the year, strewn with mountains that limit land cultivation, and populated with friendly, sincere people. And now you can enjoy all of Norway's finest traditional foods with Authentic Norwegian Cooking . With more than 300 recipes gathered from throughout Norway, this comprehensive cookbook is easy to use, boasts recipes for every occasion, provides the history of the dishes, and includes a complete index and recipe titles in English ...
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Norway is a fascinating and culturally-rich country--covered in snow for more than half the year, strewn with mountains that limit land cultivation, and populated with friendly, sincere people. And now you can enjoy all of Norway's finest traditional foods with Authentic Norwegian Cooking . With more than 300 recipes gathered from throughout Norway, this comprehensive cookbook is easy to use, boasts recipes for every occasion, provides the history of the dishes, and includes a complete index and recipe titles in English and Norwegian. Included among full-color photographs are the recipes for delectable dishes, such as: - Pickled mackerel - Marinated salmon - Stuffed cabbage leaves - Lamb roll - Bergen pretzels - Spinach pie - Rhubarb soup - Thick rice pancakes - Sweet cardamom bread - Marzipan cake - And more! Author Astrid Karlsen Scott also provides tips for throwing parties, a helpful guide to temperatures, weights, and conversions, and excellent resources for even more Norwegian cooking. Heralded as "magnificent" by Ingrid Hovig Espelid, Norway's Julia Childs, now you, too, can enjoy Nordic dining any day of the week! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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