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Title details for Fire and Ice by Darra Goldstein - Available

Fire and Ice

Classic Nordic Cooking

by Darra Goldstein
ebook
1 of 1 copy available
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1 of 1 copy available
2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist
Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes.
 
Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.

  • Creators

  • Publisher

  • Release date

    October 13, 2015

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781607746119
      • File size: 210636 KB

    • EPUB ebook

      • ISBN: 9781607746119
      • File size: 210636 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      December 1, 2015

      The founding editor of James Beard Award-winning journal Gastronomica, Goldstein (The Georgian Feast) presents Scandinavian dishes inspired by her extensive travels in Denmark, Finland, Norway, and Sweden. Recipes--many featuring fish, shellfish, root vegetables, and rye flour--range from the austerely elegant (chilled blueberry soup, cured duck breast) to the exotic (shrimp salad with asparagus-dill terrine, crisp-fried salmon skin). Goldstein provides online sources for the book's few hard-to-find ingredients, such as elderflower concentrate, salted herring, fish roe, and wild mushrooms. VERDICT Accessible recipes paired with excellent travel writing and photography make this an ideal entry point for readers interested in Nordic cuisine but not quite ready for high-end, "new Nordic" restaurant cookbooks.

      Copyright 2015 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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