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Kitchen of light new Scandinavian cooking with Andreas Viestad

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 flamb'' 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.

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alternateName

http://schema.org/alternateName

  • "New Scandinavian cooking with Andreas Viestad"
  • "Ny norsk mat med Andreas Viestad"
  • "New Scandinavian cooking with Andreas Viestad"@en

contributor

creator

description

http://schema.org/description

  • "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."
  • "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 flamb'' 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."@en

genre

http://schema.org/genre

  • "Cookbooks"@en
  • "Cookbooks"
  • "Electronic books"@en

name

http://schema.org/name

  • "Kitchen of light"
  • "Kitchen of light : new Scandinavian cooking with Andreas Viestad"
  • "Nord for Eden : ny norsk mat med Andreas Viestad"
  • "Nord for Eden : ny norsk mat"
  • "Kitchen of light new Scandinavian cooking with Andreas Viestad"@en
  • "Kitchen of light : new Scandinavian cooking"

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