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The Scandinavian Cookbook (Anglais) Relié – Illustré, 27 février 2014


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Revue de presse

'This book is full of delightful surprises, such as crayfish cooked in dark beer, the various yeast baked cakes and the helpful advice that, if you've never tried reindeer, `the taste is similar to moose'.' --Conde Nast Traveller, 23rd October 2008

'Thought Scandinavian food was just about meatballs? Think again. Red's new kitchen essential from Trine Hahnemann is packed fill of tasty recipes worthy of any smorgasbord. Well-known for her TV appearances and restaurant and cafe in Denmark's House of Parliament, it's the gorgeous photography, homemade Danish pastries and more fishy ideas than you can shake an Ikea flatpack at, that's getting us cooking our favourite recipes inspired by Scandinavian traditions.' --Red Online, February 2014

'Thought Scandinavian food was just about meatballs? Think again. Red's new kitchen essential from Trine Hahnemann is packed fill of tasty recipes worthy of any smorgasbord. Well-known for her TV appearances and restaurant and cafe in Denmark's House of Parliament, it's the gorgeous photography, homemade Danish pastries and more fishy ideas than you can shake an Ikea flatpack at, that's getting us cooking our favourite recipes inspired by Scandinavian traditions.' --Red Online, February 2014

'Park cookbook, part travelogue, this book by the food writer Trine Hahnemann is full of seductive photographs of Scandinavian living - long summer days and cold, dark winter nights. The 100 recipes are arranged by month and reflect this dichotomy of northern life: light versus dark. So now spring is in sight, what will the hungry Scandinavian be looking forward to? Shellfish, kartoffelkage (a concoction of choux pastry, marzipan, cream and cocoa), and cod's roe on rye, one of the most delicious breakfasts you will ever come by.' --Book of the Week, The Daily Telegraph, 1st March 2014

'This compact and attractively priced hardback version of The Scandinavian Cookbook features 100 recipes from Denmark, Norway and Sweden divided into months, each chapter showcasing Lars Ranek's stunning and evocative photography of both the food and the stark and icy Scandinavian landscapes. Robust and warming dishes for this month include spinach soup, lamb stew with rosemary mash, and cardamom buns with hot chocolate, but we're already looking forward to October's reindeer with anise and pepper, potato-celeriac gratin and Brussels sprouts, not to mention November's moose tournedos with kale salad and cowberry compote.' --Crumbs, March 2014

'It's an excellent introduction. This is interesting cooking, essentially quite simple, with clean tastes (beef burgers are cut through with pickled beetroot and capers), a fondness for berries and a fine tradition of pastries and biscuits. Oh, and recipes for reindeer and moose. Rudolph with gratin.' --The Spectator, 21st June 2014

'This compact and attractively priced hardback version of The Scandinavian Cookbook features 100 recipes from Denmark, Norway and Sweden divided into months, each chapter showcasing Lars Ranek's stunning and evocative photography of both the food and the stark and icy Scandinavian landscapes. Robust and warming dishes for this month include spinach soup, lamb stew with rosemary mash, and cardamom buns with hot chocolate, but we're already looking forward to October's reindeer with anise and pepper, potato-celeriac gratin and Brussels sprouts, not to mention November's moose tournedos with kale salad and cowberry compote.' --Crumbs, March 2014

Présentation de l'éditeur

Scandinavian cuisine has never been more hot and audiences everywhere are now keen to know more about their healthy lifestyle and diet composed of home-grown vegetables, berries, grains and fish.

In this beautiful and evocative book, leading Danish chef and food writer, Trine Hahnemann presents an insight into a food culture that is both deeply traditional and ultra-modern, with a collection of 100 delicious recipes representing the essence of Scandinavian cooking. Structured around the distinctive seasons, which have inevitably made their impact on cooking and dining, the book also gives a feel for life in Scandinavia with photographs and special features.

Divided by months, each chapter contains 10 recipes which highlight the very best seasonal recipes from January's Danish Pastries and Citrus Marinated Salmon, through to April's Rack of Lamb Stuffed with Mint and Dried Apricot, September's Swedish Meatballs with Cowberry Compote and all the December delights of Christmas with traditions and recipes from all three countries.

The recipes in the book all have an emphasis on simple, healthy ingredients which reflect today's desire to eat lighter food without sacrificing look or flavour.

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