The Scandinavian Kitchen: 100 Essential Ingredients with 200 Authentic Recipes

Plum, a leading Danish food writer, broadcaster, and cookbook author, extols the virtues of Scandinavian cuisine in this beautiful and fascinating collection. More of a guide to Scandinavian agriculture and its bounty than a full-fledged cookbook, this work showcases the diverse ingredients that make up the Scandinavian diet, including the wide array of both fresh and preserved fish, meat, and vegetables. Recipes are numerous but feel almost secondary. For most Americans, this will be their first introduction to the elderflower, gl%C3%B8gg, and garfish. Plum shows that there is much to appreciate about this often overlooked cuisine. From gorgeous mahogany-colored sun eggs and oven-baked whole fish to chicken and asparagus stew and raspberry pastry squares, she honors cultural traditions and celebrates simple and flavorful dishes with mass appeal. Caramelized white cabbage, salted breast of veal with caper sauce, liver paste with duck fat and anchovies, and pears in elderberry syrup show her wide range. She also provides notable sections on mushrooms, herbs, poultry, game, and offal. Complete with stunningly gorgeous full-color photos throughout, this worthy collection will educate, tantalize, and inspire Americans to experiment with these unusual flavors and visit this scenic country. (May)