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Try Melted Onion Tart with Parmigiano-Reggiano, Mexican Vegetable Tortilla Soup, Tandoori Salmon with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cocoa Cake with Easy Buttercream Frosting, among so many imaginative and easy dishes. \u003cp\u003e\u003c\/p\u003eYou will learn: \u003cp\u003e\u003c\/p\u003e *How to cook a whole meal in your oven-from meat to side dishes to dessert-all at the same time \u003cp\u003e\u003c\/p\u003e *How to cook multiple batches of cookies, cakes, and pies on three or even four oven shelves \u003cp\u003e\u003c\/p\u003e *How to roast and bake in a third less time than in a conventional oven while achieving even better results \u003cp\u003e\u003c\/p\u003e *How to calculate the correct temperature and timing for convection cooking if you are using a standard recipe \u003cp\u003e\u003c\/p\u003e By circulating hot air around food, convection ovens cook and brown food much more quickly and at a lower temperature than conventional ovens, while retaining food's natural juiciness and flavor. 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Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and breads. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance.       During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.    No matter what your level of expertise as a cook, the recipes are easy to use. The ingredients are commonly found in most grocery stores. Scandinavian Feasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere.    Beatrice Ojakangas is the author of two dozen cookbooks, including The Great Scandinavian Baking Book (1999), also published by the University of Minnesota Press. Her articles have been published in Bon AppÉtit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. 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Each country—Denmark, Norway, Sweden, Finland, and Iceland—has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.The Great Scandinavian Baking Book will warm your heart and fill your stomach.Beatrice Ojakangas is the author of more than a dozen cookbooks, including Great Whole Grain Breads (1993) and The Finnish Cookbook (1989). 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She takes you from spring to winter with recipes like heart-shaped coffee cake for Valentine’s Day, Austrian carnival doughnuts or spicy rabbit cookies for Easter, and cinnamon-walnut kamish bread or challah for Rosh Hashanah. For Christmas, the biggest baking season of the year, Ojakangas offers enticing recipes for thirty-eight classic and fancy cookies, eighteen yeast breads, thirteen quick breads, nine cakes, ten bar cookies and brownies, and many more. With these recipes, every holiday is sure to be memorable.  In addition to its array of delectable foods, The Great Holiday Baking Book is brimming with holiday lore from cultures around the world. Ojakangas also provides helpful tips and practical information about hosting a cookie-swap party, organizing your bustling holiday kitchen, involving the kids in baking fun, and more. With its variety of specialties and treats for almost every gala occasion, The Great Holiday Baking Book is sure to become an indispensable part of your feasts and celebrations.   Beatrice Ojakangas is the author of more than a dozen cookbooks, including The Great Scandinavian Baking Book (1999) and Scandinavian Feasts (2001), both published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. 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Celebrated as a reliable and inventive recipe writer by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine. \u003cp\u003e\u003c\/p\u003eBeatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appetit, Redbook, and other magazines. Her many books include the James Beard Award--winning Light and Easy Baking. 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This broad collection of soups, broths, bisques, and chowders ranges from summer coolers and hearty, warming stews to smooth, creamy soups and fiery broths. Marked by their straightforward preparation, accessible ingredients, and original pairings, Ojakangas's collection not only taps into her Scandinavian heritage but into flavorful soups from around the world-there's Swedish Pea, Morroccan Vegetable, Borscht, and Chicken and Dumplings to Feijoida, French Onion, Italian Meatball, and Asian Lemon Ginger. \u003cp\u003e\u003c\/p\u003eThe bread recipes alone could fill a cookbook. Loaves, buns, sticks, and flatbreads are here, along with pretzels, pitas, toasts and focaccias. 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Whether you favor a grain-rich loaf or a handy quick bread, or a sweet treat like Cardamom Coffee Braid or an elaborate Danish pastry, these recipes will satisfy your morning palate. For more leisurely breakfasts (or for dinner when it’s kids’ choice), there are pancakes and mouth-watering cream waffles to warm the heart. 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Her recipe for Swedish Meatballs includes sauces adaptable for Asian-, Indian-, Italian-, and Russian-style meals, while her moist and sumptuous Chocolate-Applesauce Cake is a distinctive Dutch favorite, and her original Country-Style Ice Cream is a traditional treat all will love. Each recipe has been tested and reworked to make it easy to prepare with today’s ingredients and a joy to share with friends and family.   “A delightful hit parade of native classics.” —Publishers Weekly   Beatrice Ojakangas is the author of more than twenty cookbooks, including The Great Scandinavian Baking Book and Scandinavian Feasts, both published by Minnesota. 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Ojakangas’s stories, are, unsurprisingly, steeped in food lore: tales of cardamom and rye, baking salt cake at the age of five on a wood-burning stove, growing up on venison, making egg rolls for Chun King, and sending off a Pillsbury Bake Off–winning recipe without ever making it. And from here, how those early roots flourished through hard work and dedication to a successful (but never easy) career in food writing and a much wider world, from working for pizza roll king Jeno Paulucci to researching food traditions in Finland and appearing with Julia Child and Martha Stewart—all without ever leaving behind the lessons learned on the farm. 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Beatrice Ojakangas describes her experiences gathering recipes at the tables of friends on her visits to Scandinavia and the beautifully crafted tools and tableware that will help to make the Scandinavian dishes you prepare authentic.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":50657459110161,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":50657459208465,"sku":"GOR009008781","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":52398826193169,"sku":"CIN0895862301G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":53027907535121,"sku":"CIN0895862301VG","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0895862301.jpg?v=1750786690"},{"product_id":"soup-and-bread-cookbook-book-beatrice-ojakangas-9781517910419","title":"The Soup and Bread Cookbook","description":"More than one hundred delectable and satisfying soup and bread pairings from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas   When eating out, Beatrice Ojakangas’s mother told her, you could never go wrong ordering soup. 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Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread—or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, The Soup and Bread Cookbook will, as The Splendid Table suggests, “banish the Campbell’s from your cupboard forever.” Pull up a chair. Open the book. 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