Scandinavian Feasts PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Scandinavian Feasts PDF full book. Access full book title Scandinavian Feasts by Beatrice Ojakangas. Download full books in PDF and EPUB format.
Author: Beatrice Ojakangas
Publisher: U of Minnesota Press
ISBN: 1452905118
Category : Cooking
Languages : en
Pages : 455
Get Book Here
Book Description
Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and breads. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance. During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.No matter what your level of expertise as a cook, the recipes are easy to use. The ingredients are commonly found in most grocery stores. Scandinavian Feasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere.Beatrice Ojakangas is the author of two dozen cookbooks, including The Great Scandinavian Baking Book (1999), also published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.
Author: Beatrice Ojakangas
Publisher: U of Minnesota Press
ISBN: 1452905118
Category : Cooking
Languages : en
Pages : 455
Get Book Here
Book Description
Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and breads. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance. During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.No matter what your level of expertise as a cook, the recipes are easy to use. The ingredients are commonly found in most grocery stores. Scandinavian Feasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere.Beatrice Ojakangas is the author of two dozen cookbooks, including The Great Scandinavian Baking Book (1999), also published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.
Author: Beatrice A. Ojakangas
Publisher: Stewart Tabori & Chang
ISBN: 9781556701795
Category : Cooking
Languages : en
Pages : 255
Get Book Here
Book Description
Presents both contemporary and traditional recipes from Denmark, Norway, Sweden, and Finland, including appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, and desserts
Author: Beatrice A. Ojakangas
Publisher: U of Minnesota Press
ISBN: 1452905495
Category : Cooking
Languages : en
Pages : 317
Get Book Here
Book Description
Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark in this cookbook of authentic Scandinavian cooking.
Author: Beatrice Ojakangas
Publisher: U of Minnesota Press
ISBN: 1452953155
Category : Biography & Autobiography
Languages : en
Pages : 286
Get Book Here
Book Description
Beatrice Ojakangas, the oldest of ten children, came by it naturally—the cooking but also the pluck and perseverance that she's served up with her renowned Scandinavian dishes over the years. In the wake of the Moose Lake fires and famine of 1918, Ojakangas tells us in this delightful memoir-cum-cookbook, her grandfather sent for a Finnish mail-order bride—and got one who’d trained as a chef. Ojakangas’s stories, are, unsurprisingly, steeped in food lore: tales of cardamom and rye, baking salt cake at the age of five on a wood-burning stove, growing up on venison, making egg rolls for Chun King, and sending off a Pillsbury Bake Off–winning recipe without ever making it. And from here, how those early roots flourished through hard work and dedication to a successful (but never easy) career in food writing and a much wider world, from working for pizza roll king Jeno Paulucci to researching food traditions in Finland and appearing with Julia Child and Martha Stewart—all without ever leaving behind the lessons learned on the farm. As she says, “first you have to start with good ingredients and a good idea.” Chock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of northern Minnesota as well as the wider culinary world, Homemade delivers the savory and the sweet in equal measures and casts a warm light on a rich slice of the country’s cooking heritage.
Author: Henry Notaker
Publisher: Bloomsbury Publishing USA
ISBN: 0313349231
Category : Social Science
Languages : en
Pages : 244
Get Book Here
Book Description
The food cultures of Scandinavian countries are similar in important ways but also have many different traditions because of variations in geography and climate and unique social, cultural and political history. Food Culture in Scandinavia covers Denmark, Norway, Sweden, and Iceland's unique and common foodways, all in the context of significant recent changes. This is the most exhaustive overview available in English with all the latest insight. Students writing country reports and food mavens get the up-to-date scoop from an insider on how Scandinavians eat and live. Readers see how everyday food habits are quickly changing in Scandinavia, mostly in urban areas and among the younger generation. The trends are shown to stem from Scandinavians travelling more, Americanization and globalization, new immigrants bringing their cuisines, classic national and regional products being revitalized, high-end restaurants for the new business elite springing up, and a growing interest in healthful and organic food. The Historical Overview chapter lays the groundwork to understand the evolution from the traditional Scandinavian fare—fish, porridge, bread, milk. A chapter on major foods and ingredients elaborates on these staples and more and updates their use. In the Cooking chapter, the new gender dynamics are discussed in terms of who is shopping and cooking and especially the impact of the supermarket. Typical Meals discusses the mainstays for daily fare and notes the biggest changes in the choices of pizza and fast food for youth. Eating out in Scandinavia is becoming more common, and Chapter 5 highlights the growing options for casual family meals out, business and school lunches, as well as take-out food and more. The Special Occasions chapter illuminates the major events in the calendar, especially the magical Christmas time plus the famous seasonal fests such as Midsummer in Sweden and life-cycle events such as weddings, where innovation is expected. A final chapter on diet and health emphasizes the familiar health concerns related to diets too high in fat and sugar and too low in vegetables and fruit. A timeline, selected bibliography, illustrations, and classic recipes complement the narrative.
Author: Barbara Sheen
Publisher: Greenhaven Publishing LLC
ISBN: 0737748141
Category : Juvenile Nonfiction
Languages : en
Pages : 66
Get Book Here
Book Description
One of the most enjoyable ways to learn about other cultures is through their food. This book takes us to the five nations of Scandinavia: Denmark, Finland, Iceland, Norway, and Sweden. There the daily fare includes gravalax (cured salmon), smorrebrod (thick open-faced sandwiches), pea soup, pancakes, and appelkaka (apple cake). Traditional Christmas foods are discussed, as well as the tradition of the fika (or "going out for coffee") and the well-known, huge buffets called smorgasbords. Simple, delicious recipes are provided for oat porridge with strawberry preserves, a roast beef smorrebrod, pea soup, and strawberry cream cake.
Author: Mary Seehafer Sears
Publisher: Hearst
ISBN:
Category : Architecture
Languages : en
Pages : 184
Get Book Here
Book Description
This first in a new series of "Country Living" titles on unique architectural and design styles focuses on arts and crafts Scandinavia and offers a wealth of ideas. The book actually details in depth the creation of an exquisitely crafted Wisconsin family compound in the style of Sweden's great colorist and artist, Carl Larsson. Over 200 color photos throughout.
Author: Editors of Martha Stewart Living
Publisher: Clarkson Potter
ISBN: 0307954722
Category : Cooking
Languages : en
Pages : 320
Get Book Here
Book Description
A must-have for every baker, with 130 recipes featuring bold new flavors and ingredients. Here is the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours, and other better-for-you—and delicious—ingredients. The editors at Martha Stewart Living have explored the distinctive flavors and alluring textures of these healthful foods, and this book shares their very best results. A New Way to Bake has 130 foolproof recipes that showcase the many ways these newly accessible ingredients can transform traditional cookies, pies, cakes, breads, and more. Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil. Superfoods are right at home in these baked goods; granola has a dose of crunchy chia seeds, and gluten-free brownies have an extra chocolaty punch from cocoa nibs. With a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, and more than 150 photographs, including step-by-step how-to images, A New Way to Bake is the next-generation home-baking bible.
Author: Amanda Schulman
Publisher: Simon and Schuster
ISBN: 163450111X
Category : Cooking
Languages : en
Pages : 160
Get Book Here
Book Description
Each summer, three sisters and their families meet at their summer cottage by the coast of Sweden. There ensue glorious, lazy days of relaxation by the water and cooking light, rustic meals to eat by the light of the fading sun. There’s something special about Swedish summers: the late evenings, the vast empty beaches, and the need to enjoy every minute because the darkest nights are right around the corner. Food is naturally one of the highlights of the summer vacation, and in Swedish Summer Feasts, the sisters and their families share their favorite recipes and moments. Picnics by the beach, long barbecues in the evening, brunches that last all day, baking in the rain, parties, drinks, and snacks. Swedish Summer Feasts serves up recipes and inspiration for all the days of the summer. Whether you’re at the beach house or dreaming to be, the flavors of the seasonal ingredients, the atmospheric photos, and the times you’ll have enjoying these dishes will make this a summer to remember forever. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author: Beatrice A. Ojakangas
Publisher: U of Minnesota Press
ISBN: 9780816638673
Category : Cooking
Languages : en
Pages : 296
Get Book Here
Book Description
Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark in this cookbook of authentic Scandinavian cooking.
