Description - Food and Cooking of Scandinavia by Anna Mosesson
The region of Scandinavia, set at the far north of Europe, is made up of Sweden, Norway and Denmark, three countries united by geographical proximity, a mutually intelligible language and a shared cultural and culinary history. Classic Scandinavian cuisine is rooted in the traditions of living off the natural bounty of the land, with fresh fish caught from the seas and rivers; wild game, such as roe deer and hare; delicious meat and dairy products from the animals that graze on the fertile pastures; as well as the age-old tradition of pickling and preserving to cater for the long winters. This wonderful book explores the landscapes and climates that unite Swedish, Norwegian and Danish food cultures, as well as the important individualities that make each of them unique. It takes a look at the festivals and celebrations that are important in Scandinavia and the essential food and drink that accompanies them. An informative guide to the classic ingredients of the region follows, covering everything from herring, salmon and elk to wild mushrooms, cloudberries and crispbread. The wonderfully rich and diverse recipe section contains everything from world-famous Scandinavian classics, such as Gravlax with Mustard and Dill Sauce, Stuffed Loin of Pork with Prunes and Hasselback Potatoes and Danish Pastries, to more unusual local specialites, such as Fried Salt Herring with Red Onion Compote, Elk Meatballs with Lingon and Rhubarb Soup. Featuring over 150 mouth-watering recipes, and packed with more than 800 stunning photographs, this book is an irresistible volume for those wanting to discover the secrets of authentic Scandinavian cuisine.
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Publisher: Anness Publishing
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Book Reviews - Food and Cooking of Scandinavia by Anna Mosesson
Author Biography - Anna Mosesson
Anna Mosesson started her own catering business, 'The Swedish Chef' in London in 1982. Her restaurant Glas was voted 'favourite new restaurant in London' in the New York Times, and appeared in Time Out's top 50 best restaurants in London. Anna was a finalist in BBC TV's Masterchef at Large. In 1982, Janet Laurence set up a variety of residential training courses for adults and children in Somerset, called Mrs Laurence's Cookery Courses. In the mid-eighties she wrote a regular cookery column for The Daily Telegraph. This is her third cookery book. Judith Dern's articles have been published in US regional and national magazines, and she has ghost written several cookbooks. She is the co-author of The Sustainable Kitchen: Passionate Cooking Inspired by Ingredients from Farms, Forests and Oceans, and author of Sensational Smoke and Savory Flavors with Wood.