Customer Reviews (1)

Great Regional Cook Book
Publisher: Anglo-nordic, 1990; Hard Cover.With 113 traditional recipes adapted by Renate Kissel and photographed exclusively for this book by Hans Joachim Dobbelin. ... Read more

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From the land of the rising sun, a superb collection of Scandinavian recipes includes culinary delights from Norway, Sweden, Finland, and Denmark. ... Read more

Customer Reviews (1)

Great, easy-to-follow recipes
This great cookbook has a wealth of Scandinavian recipes (113, if I counted correctly), organized into seven chapters: soups, appetizers and snacks, fish and shellfish, meat poultry and game, vegetable dishes and salads, desserts, and cakes cookies and breads. Each recipe has the flag of its country of origin, so you can even pick-and-choose among the nation of your choice, if you so wish.

The text is reasonably large, and the book is large enough to lay open without anything holding it open, which I liked. Wonderful pictures are scattered throughout, thought I could have wished for more. (That's a small complaint, though.)

So far, I have made the Potato Dumplings Stuffed with Bacon (p.56) and the Sour Cream Waffles (p. 96), and both were delicious! I am planning on making several other things, but I have no basis to comment on them, yet. Overall, I found this to be a very nice cookbook, one well worth having! ... Read more

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This Scandinavian cookbook gives you a comprehensive insight to the Scandinavian gourmet cooking, with hundreds of recipes! The recipes are for starters like Scandinavian canapes, tartlets, lefse and smorrebrod, a diversity of gourmet dinners and desserts, and confectionaries like chocolate and sorbet truffles and caramels. It is furthermore included recipes for some of the culinary dishes from the center of Scandinavian gourmet cooking, Copenhagen. To make this complete, there are also recipes for menus like in Scandinavian restaurants. With all this you can cook Scandinavian gourmet dishes quite easy! ... Read more

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ISBN: 060032513xFirst EditionLike new, no marks, very clean & tight. ... Read more

Customer Reviews (1)

A good cookbook introducing Scandinavian cooking
Just an FYI, I did not get this book from Amazon.

I recently became a fan of vintage and antique cookbooks, and while on another site, I happened to find this book at a reasonable price, so I bought it. This book has many recipes for traditional Scandinavian (Danish, Norwegian, and Swedish) cooking, and is an excellent addition to those who love cooking, collecting vintage cookbooks, or are interested in Scandinavian fare. Like many old cookbooks, this book doesn't have any pictures, but I don't care about that at all. This is an excellent book, and it is in fact hard to find, but if you do enjoy the cooking of different countries, and like antique cookbooks, this is definitely a great buy!

Just for comparison's sake, my book had 343 pages, plus 345-351 were index. ... Read more

Product Description
This book is written by a Scandinavian author that knows all the secrets of the Scandinavian cooking. The book contains all the receipts the Scandinavian use in their cooking. This includes a variety of delicious starters, dinners, desserts, cakes, breads and drinks. The book also contains special receipts for different seasons. This is for example receipts of fresh berries in summer. At the end of the book there is also included receipts for the traditional celebrations during the year.The receipts are used for everyday, weekends, trips, pickniks, special events and celebrations. They are popular among young people as well as older. Important for the cooking and the receipts are the potential of the ingredients. This makes the food tasty and healthy.The book also contains some additional receipts for worldfamous Scandinavian products. It is also included some history and additional information about Scandinavia.All this makes this book to be the complete Scandinavian cooking book. ... Read more

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Scandinavian cookbook ... Read more

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Cookbooks tell stories. They open up the worlds in which the people who wrote and read them once lived. In the hands of a good historian, cookbooks can be shown to contain the markings of political, social, and ideological changes that we conventionally locate outside the kitchen. Cookbooks allow us to trace the course of empires, of social roles, and of new nations over time. Danish Cookbooks: Domesticity and National Identity, 1616-1901 draws from three hundred years of Danish cookbooks to trace the growth of a bourgeois consciousness, the development of domesticity and gendered spheres, and the evolution of nationalism and a specific Danish identity from the early seventeenth to the beginning of the twentieth century.Like all prescriptive literature, cookbooks do not merely reflect the changes of the day but also constitute them. Historian Carol Gold reads recipes and cooking instructions for what they can tell us about literacy levels, division of labor in the kitchen and in society, and changes in the gendered aspects of publishing and using cookbooks. Gold explores the authors' instructions for economic and hygienic housekeeping and their sentiments about Danish identity as spelled out in dishes and spices. Just as the Danish nation would manage the body politic, so women were exhorted to manage the house and ensure the family's physical and moral health. Through the pages of cookbooks - in recipes, menus, and table settings - we can chart the growth of a nationalist Denmark and track the development of what it means to be a Dane.Written with the ease of a veteran historian and in an accessible and engaging style, Danish Cookbooks will appeal to scholars in Scandinavian studies as well as in gender and women's studies.It will also appeal to nonacademic readers interested in historical aspects of Danish nationalism and identity, women's social history, and cookbooks and cooking. ... Read more

Customer Reviews (1)

The Unique Sources of Food History
Food history has a unique set of documents - cookbooks and recipes - but no canon or methodology by which they can be interpreted. A number of recent books, however, have attempted to redress this deficit. Danish Cookbooks is an account of the emergence of a Danish national cuisine. Gold does not think Danish national cuisine somehow bubbled up from the people, but rather it was imposed by nationalist elites of the early 19th century, the same class as issued the first dictionaries and began to identify national themes of folklore. The key chapter here is a brilliant account of how potatoes - a new world crop--came to become the lynchpin of a Danish national cuisine and enshrined national identity. In her analysis of cookbooks, Gold detects a shift, documented by other food historians too, in the mid-19th century from descriptive recipes aimed at chefs of the aristocracy to prescriptive reifies aimed at women. Prescriptive cookbooks, both standardized recipes and made it possible for anyone to cook. recipes document the literacy of ordinary women. Then as urban women learned to cook from books, technological innovations increased their capacity to cook at home. The enclosed stove of the late 19th--century, for example. made it possible both to bake at home and to increase the scope of roasting. This book is innovative and enjoyable, which addresses food history at its sources.

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Product Description
This book includes complete menus for celebrations of all sizes and seasons, featuring traditional and contemporary recipes from Denmark, Finland, Norway and Sweden. In these lands of the midnight sun, the short days of winter are cheered with slow-cooked comfort foods and the long summer days are celebrated with light, fresh fair. This book carries on the Scandinavian tradition with a bounty of appetizers, drinks, smorasbord, meats, fish soups, vegetables, desserts and baked goods. From Finland comes a karelian country buffet featuring rye-crusted pasteries and a three-meat ragout. In a traditional Swedish menu, pancakes, complement pea soup and rye bread. A Norwegian feast of dill-stuffed whole salmon is finished off with kransekake, a ring cake of ground almonds. Tiny shrimp, beef tartare and a poor man's beef tartare of capers, horseradish and onion are among the 12 varieties of Danish open-faced sandwiches that come together in a creative smoorebrod. ... Read more

Customer Reviews (3)

A Real Scandanavian Feast
After renting this book from my library and owning several of Beatrice Ojakangas' books I added this to my collection for its superb walkthrough of every dish and drink. I've tried several of the recipes and like those from her other books, I was not disappointed. This will definately be a part of my 'round the world cookery shelf and part of dinner parties for years to come. Enjoy.

The Finest Fine Art
I should have been a chef. My friends say much nicer things about my cooking than my singing, that's for sure. Mostly I cook in my own franco-italo-thai style, but once in a while I suffer an irrational craving for the kind of food my grandmothers made. Hey, even vikings crave comfort food now and then! So, although I have shelves of exotic cookbooks, mostly gifts from relatives who have stayed home, this book of artful recipes and photos of Scandinavian Feasts is the book I rely on to transubstantiate nostalgia into food. And yes, Virginia, there is a Santa Claus, who lives on lingon and laks.
Here's my grandmother's recipe for Swedish meatballs, which is exactly like Beatrice Ojakangas's in this cookbook:
6 tablespoons of butter
1 small minced onion
2/3 cup of bread crumbs
1 cup of water
3/4 pound of ground veal
1/4 pound of ground pork
1 teaspoon of salt
1 teaspoon of ground allspice
1/2 teaspoon of ground white pepper
1/2 teaspoon of sugar

Saute the onion in one tablespoon of the butter until soft. In a very large mixing bowl, mix the onions, bread crumbs, and water. Let them stand a while. Add all the other ingredients, and beat them together until very smooth and fluffy, using an old-fashioned egg-beater for the exercise. (The book recommends an electric mixer.) Using two spoons that you've frozen in the snow (the book suggests using ice-cubes), shape the meat mixture into tiny meatballs (köttbullar) no bigger than kumquats. Use the remaining butter to fry the meatballs, shaking the pan constantly so that they brown evenly on all sides. Drain them and keep them warm on a platter. Use flour and good beef broth to make a gravy. Pour the gravy on the meatballs and serve hot, with Swedish mashed potatoes (potatismos) and lingonberries. Härlig!

A Wonderful Book
This is a wonderful cookbook.I received it as a wedding shower gift and initially thought it to be a great coffee table book.It has become one of my favorite cookbooks.The recipes are easy to follow and I have never been dissapointed with any of my results.The illustrations are beautiful and I thoroughly enjoy the commentary of Ms. Ojakangas. This is a must have book for all cooks, Scandinavian and otherwise! ... Read more

Customer Reviews (1)

Don't judge a book by it's cover...
...in fact, don't judge a book by it's contents! I purchased this book to use the recipes, and my family says I produced the best pea soup they've ever had.
Nowas far as cookbooks go, THAT'S what you should judge a book by: the results. In a word, "Yum"! ... Read more

Product Description
Discover the delights of a distinctive Scandinavian cuisine in a beautiful new book on the delicious cooking of Norway, with more than 60 stunning recipes. ... Read more

Customer Reviews (1)

authentic recipes
There are many recipes for great Norwegian traditional foods.They don't always use the names that I'm familiar with so some of the recipes I had to find by thumbing through the book but that was fun to find other recipes that I want to try too.Now I know where to look for what I want. ... Read more