Product Description

The pearly clarity of the northern light of Norway - also called the land of the midnight sun - is reflected in its pure and wholesome national cuisine. Norwegian eating habits are rooted in the traditions of living off the land, with produce based on fishing, livestock and grain farming, as well as pickling and preserving. In a modern context, this substantial and nutritious diet continues to emphasize the use of locally farmed products, as well as the importance of eating quality seasonal produce. In this beautiful new book, first learn about the history and dietary traditions of Norway along with a fascinating overview of the Norwegian way of life, including a detailed section on food and cooking at festival time. There is an expert guide to all the authentic ingredients, how to source them (and use suitable alternatives) and how to prepare and cook them. Over 60 delicious recipes then offer an authentic taste of Norway. Choose from cold table dishes such as Crab Salad with Coriander, or Herb Cured Fillet of Elk; soups that include Apple and Juniper, or Lobster and Tomato; and fish dishes that feature Steamed Mountain Trout with Mint Sauce and Crisp Fried Herring with Lingonberry. Then come the meat dishes that feature delicacies such as Norwegian Braised Chicken with Mashed Swede, and Pinnikjott (salted and dried lamb ribs), and game dishes that feature Roast Saddle of Reindeer and Quail in Cream Sauce. Last come desserts and baking with tempting delights ranging from Baked Apples with Ginger and Honey to classic Lefse (thin potato bread), and Vanilla Christmas Biscuits. From traditional recipes for meatballs or marinated herrings to unexpected combinations and local regional favourites, this unique new book unearths the mysteries of the magical cuisine of Norway.

Product Details

• Amazon Sales Rank: #114505 in Books
• Published on: 2007-06-29
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 128 pages

About the Author
Janet Laurence's extensive knowledge of Scandinavian cuisine began as a child through her strong family connections with Norway, Sweden and Denmark. In 1982, Janet set up and ran a variety of residential training courses for both adults and children, as well as regularly running cookery demonstrations. In the mid-1980s, she wrote a regular cookery column for The Daily Telegraph. As well as several cookery books, she has written a series of mystery novels featuring a cordon bleu cook, Darina Lisle, as the protagonist. This is her third cookery book.

Customer Reviews

Great flavours, fresh ingredients
The thing I like most about this book, apart from the fact that the recipes work, is that the ingredients and flavours are all so fresh and clear.

Apart from the some of the recipes in the chapter on game nearly all the ingredients used in the recipes are easy to source in the UK, where I live.

I also very much like that there is a great variety in the ingredients and that recipes are usually described complete with vegetable accompaniments. None of the recipes are over-complicated although most of them are characterized by elegance.

Each recipe is shown with at least one photograph, and there are often additional photographs showing some of the steps in the cooking process. The title is given in English and Norwegian. A short description of the dish is followed by number steps to completion and there is a list of ingredients, headed by the number of people that the dish is intended to serve.

Simple starters like wild mushroom soup, pickled beetroot and baked ham omelette are followed by lovely combinations like salmon rolls with asparagus and butter sauce, creamed shellfish in a spinach ring, lamb fricassee, roast pork loin wit red cabbage, roe deer medallions with redcurrant (which I did with beef), and quail in cream sauce. Desserts and baked items include honey and ginger baked apples, cream and fruit layer cake and Christmas cake.

Not a good one for those watching their weight - double cream is used in a lot of the recipes.

There is a brief history of Norway in the introduction, a description of festivals and celebrations, an overview of Norwegian cuisine and a useful description of traditional foodstuffs.

At the end there is a list of suppliers in Norway, the UK and the US, including some which are available online. Only two are located in the US but one of the Norwegian suppliers offers mail order overseas.

The pages are glossy and the overall quality is absolutely excellent.