2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes. Scandinavia is a
2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist
Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes.
Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.
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Good intro book! 4.5 stars for this one. Surpassed my expectations! Clear, engaging recipes, with a nice variety. Extra points for a recipe that shows how to substitute shrimp for crayfish! Most of the ingredients are available in the US. The narrative text and photos are lovely, but I’m not sure they add much to my cooking experience. Nicely-bound book. A dust jacket would have been welcome.
Five Stars This is my heritage. I remember some of these recipes from grandmother’s kitchen. I especially find historical background interesting.
Nordic food without the doorstop size More accessible than Nilsson’s epic, with some nice salads and desserts. Beautiful photographs. Wish there was more on breakfasts/ light meals, but it’s still a great book.