Food and Cooking of Norway by Janet Laurence
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Food and Cooking of Norway
By Janet Laurence

The Food and Cooking of Norway

Traditions, Ingredients, Tastes, Techniques and Over 60 Classic Recipes

By (author) See other recent books by Janet Laurence
Format: Hardback

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Food and Cooking of Norway by Janet Laurence

Book Description

The pearly clarity of the northern light of Norway - also called the land of the midnight sun - is reflected in its pure and wholesome national cuisine. Norwegian eating habits are rooted in the traditions of living off the land, with produce based on fishing, livestock and grain farming, as well as pickling and preserving. In a modern context, this substantial and nutritious diet continues to emphasize the use of locally farmed products, as well as the importance of eating quality seasonal produce. In this beautiful new book, first learn about the history and dietary traditions of Norway along with a fascinating overview of the Norwegian way of life, including a detailed section on food and cooking at festival time. There is an expert guide to all the authentic ingredients, how to source them (and use suitable alternatives) and how to prepare and cook them. Over 60 delicious recipes then offer an authentic taste of Norway. Choose from cold table dishes such as Crab Salad with Coriander, or Herb Cured Fillet of Elk; soups that include Apple and Juniper, or Lobster and Tomato; and fish dishes that feature Steamed Mountain Trout with Mint Sauce and Crisp Fried Herring with Lingonberry. Then come the meat dishes that feature delicacies such as Norwegian Braised Chicken with Mashed Swede, and Pinnikjott (salted and dried lamb ribs), and game dishes that feature Roast Saddle of Reindeer and Quail in Cream Sauce. Last come desserts and baking with tempting delights ranging from Baked Apples with Ginger and Honey to classic Lefse (thin potato bread), and Vanilla Christmas Biscuits. From traditional recipes for meatballs or marinated herrings to unexpected combinations and local regional favourites, this unique new book unearths the mysteries of the magical cuisine of Norway.

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Book Details

ISBN: 9781903141472
ISBN-10: 1903141478
Format: Hardback
(279mm x 228mm x 17mm)
Pages: 128
Imprint: Aquamarine
Publisher: Anness Publishing
Publish Date: 19-Jun-2007
Country of Publication: United Kingdom

Books By Author Janet Laurence

Classic Recipes of Norway by Janet Laurence Classic Recipes of Norway, Hardback (December 2014)

A little book on Norwegian food and cooking that includes traditional dishes such as Norwegian Fish Mousse and Beef Patties with Gravy, as well as regional specialities that include Bird's Nest Salad, Roe Deer Medallions with Redcurrants, and Tosca Cake.

Scandinavian Cookbook by Janet Laurence Scandinavian Cookbook, Paperback (March 2014)

Includes 150 recipes from Sweden, Norway and Denmark. This title features an overview of the landscapes, festivals and celebrations of each individual country, as well as an exploration of their cuisines and a comprehensive guide to the famous ingredients of the region, including game, cured fish, almonds, cloudberries and dill.

Taste of Scandinavia by Janet Laurence Taste of Scandinavia, Hardback (January 2013)

Classic Scandinavian cuisine is rooted in the natural bounty of the land, with fresh fish from the seas, wild game from the forests, and delicious dairy from the animals that graze on the fertile pastures. This collection encapsulates the cooking of Sweden, Norway and Denmark. It brings the authentic tastes and traditions of Scandinavia to life.

» View all books by Janet Laurence


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Author Biography - Janet Laurence

Janet Laurence's extensive knowledge of Scandinavian cuisine began as a child through her strong family connections with Norway, Sweden and Denmark. In 1982, Janet set up and ran a variety of residential training courses for both adults and children, as well as regularly running cookery demonstrations. In the mid-1980s, she wrote a regular cookery column for The Daily Telegraph. As well as several cookery books, she has written a series of mystery novels featuring a cordon bleu cook, Darina Lisle, as the protagonist. This is her third cookery book.

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