Food and Cooking of Scandinavia

The region of Scandinavia, set at the far north of Europe, is made up of Sweden, Norway and Denmark, three countries united by geographical proximity, a mutually intelligible language and a shared cultural and culinary history. Classic Scandinavian cuisine is rooted in the traditions of living off the natural bounty of the land, with fresh fish caught from the seas and rivers; wild game, such as roe deer and hare; delicious meat and dairy products from the animals that graze on the fertile pastures; as well as the age-old tradition of pickling and preserving to cater for the long winters. This wonderful book explores the landscapes and climates that unite Swedish, Norwegian and Danish food cultures, as well as the important individualities that make each of them unique. It takes a look at the festivals and celebrations that are important in Scandinavia and the essential food and drink that accompanies them. An informative guide to the classic ingredients of the region follows, covering everything from herring, salmon and elk to wild mushrooms, cloudberries and crispbread. The wonderfully rich and diverse recipe section contains everything from world-famous Scandinavian classics, such as Gravlax with Mustard and Dill Sauce, Stuffed Loin of Pork with Prunes and Hasselback Potatoes and Danish Pastries, to more unusual local specialites, such as Fried Salt Herring with Red Onion Compote, Elk Meatballs with Lingon and Rhubarb Soup. Featuring over 150 mouth-watering recipes, and packed with more than 800 stunning photographs, this book is an irresistible volume for those wanting to discover the secrets of authentic Scandinavian cuisine.