Kitchen of Light by Andreas Viestad
The New Scandinavian Cooking

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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 flambé 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 Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.


About Andreas Viestad

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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. Mette Randem is a feature photographer in Norway. Her work appears regularly in Dagbladet and in various magazines and books. She has won national prizes for her work both as a feature photographer and as a food photographer.
Published May 6, 2003 by Artisan. 304 pages
Genres: Cooking, Crafts, Hobbies & Home. Non-fiction

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This compendium of modern Scandinavian recipes is a perfect marriage of fresh recipes, most of which aren't too difficult, and clean layout and design.

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