Kitchen of Light
the new scandinavian cooking
- Paperback
304 pages
- Release Date
30 November 2007
Summary
This charming and personal exploration of Scandinavian food and culture from one of public television’s most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambe a pork tenderloin with Scandinavia’s favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.In…
Book Details
| ISBN-13: | 9781579653408 |
|---|---|
| ISBN-10: | 1579653405 |
| Author: | Andreas Viestad, Mette Randem |
| Publisher: | Workman Publishing |
| Imprint: | Artisan Books |
| Format: | Paperback |
| Number of Pages: | 304 |
| Release Date: | 30 November 2007 |
| Weight: | 1.08kg |
| Dimensions: | 252mm x 216mm x 20mm |
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What They're Saying
Critics Review
“Refreshingly un-chefy. An enjoyable, beautifully illustrated book.” –San Francisco Chronicle
“Exciting, modern cuisine from the land of midnight sun.”–Minneapolis Star-Tribune
About The Author
Andreas Viestad
Andreas Viestad is Norway s premier food columnist and writes a weekly column in Dagbladet. He is also the host of American Public Television s series New Scandinavian Cooking, now in its third season, which airs in more than sixty countries. When he isn t traveling, he and his family divide their time between Oslo, Norway, and Cape Town, South Africa. He is the author of Where Flavor Was Born.
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