Kitchen of Light : The New Scandinavian Cooking

Overview: 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. Andreas Viestad is Norway's premier food columnist, a gifted cook, and a charming ambassador from the "Land of the Midnight Sun." In KITCHEN OF LIGHT he introduces us to his Norway-taking us ?shing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries; offering recipes that emphasize simple, fresh, and natural ingredients, whose flavors need little embellishment to create elegant and impressive dishes.

Through a variety of personal anecdotes and flavorful recipes, Viestad shares this philosophy of nature as he shows us the best way to cure gravlaks, make our own butter, prepare a midsummer night's feast of poached salmon, even how to flambé a pork tenderloin with Scandinavia's favorite spirit-Aquavit.

This inspired cookbook companion to the public television series "New Scandinavian Cooking with Andreas Viestad" will transport home cooks and armchair travelers alike.

About the Author:
Andreas Viestad is one of Norway's best-known food writers. He has a weekly food column in Norway's Dagbladet newspaper and is the host of the American public television series New Scandinavian Cooking with Andreas Viestad (airing in April 2003). He lives in Boston, Massachusetts, and Oslo, Norway. This is his ?rst cookbook to be published in the United States.

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.

"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 flambe 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."-- Provided by publisher 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. Kitchen of Light marks the cookbook debut of one of public television's newest and most charismatic chefs. Andreas Viestad is a gifted cook, Norway's premier food columnist, and a charming ambassador from the "Land of the Midnight Sun." In Kitchen of Light he introduces us to his Norway -- taking us fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries; offering recipes that emphasize simple, fresh, and natural ingredients, whose flavors need little embellishment to create elegant and impressive dishes. Through a variety of personal anecdotes and flavorful recipes, Viestad shares his philosophy of cooking as he shows us the best way to cure gravlaks, make our own butter, prepare a midsummer night's feast of poached salmon, even how to flambe a pork tenderloin with Scandinavia's favorite spirit -- aquavit While explaining the new cooking of the north, Viestad also looks to Scandinavia's traditional cuisine and shares, in lyrical prose, his passion for classical dishes such as Mashed Rutabaga and Pork Rib Roast with Cloves, served each year at Christmas, or Summer Berries with Bay Leaf Custard, prepared just as wild strawberries come into season. This inspired companion cookbook to the public television series New Scandinavian Cooking with Andreas Viestad will transport home cooks and armchair travelers alike with its more than 100 recipes, 30 personal essays and food histories, and more than 150 dazzling color photographs With more than 100 recipes, this work transports readers to cultural and culinary Norway. It emphasizes fresh ingredients whose flavours create delicious and impressive dishes including Pepper-Grilled Scallops, Dill-and-Fennel Stewed Lamb, and Cumin-Baked Parsnips. With more than 100 recipes, 30 personal essays, food histories and 200 colour photographs, this title on modern Scandinavian cooking emphasizes simple, fresh, natural ingredients, whose flavours need little embellishment to create elegant and impressive dishes. Introduces more than one hundred authentic Scandinavian recipes, all of which emphasize simple, fresh, and natural ingredients.