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Description - The Food and Cooking of Scandinavia by Anna Mosesson

This title features 150 authentic regional recipes shown in 700 stunning photographs. Discover the delights and distinctive flavours of Scandinavian cuisine in this beautiful book with more than 150 authentic recipes from Sweden, Norway and Denmark. It features an overview of the landscape, festivals and celebrations of each individual country, as well as an exploration of their unique cuisines and a guide to the classic ingredients of the region. It is illustrated with over 700 inspirational colour photographs, including images of each finished dish and helpful step-by-step sequences. It features cook's tips and variations, as well as complete nutritional information for all recipes. 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. An informative guide to the classic ingredients of the region covers everything from herring, salmon and elk to wild mushrooms, cloudberries and crispbread. The recipe section contains over 150 dishes, 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 recipes, such as fried salt herring with red onion compote, elk meatballs with lingon and rhubarb soup. This book is an irresistible volume for those wanting to discover the secrets of authentic Scandinavian cuisine.

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Book Details

ISBN: 9780754820635
ISBN-10: 0754820637
Format: Hardback
(297mm x 228mm x mm)
Pages: 256
Imprint: Lorenz Books
Publisher: Anness Publishing
Publish Date: 1-Jan-2011
Country of Publication: United Kingdom

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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.

Books By Anna Mosesson

Swedish Food and Cooking by Anna Mosesson
Hardback, October 2006
Scandinavian Cookbook by Anna Mosesson
Paperback, March 2014
Classic Recipes of Thailand by Anna Mosesson
Hardback, October 2013
Taste of Scandinavia by Anna Mosesson
Hardback, January 2013