This authoritative book explores the landscapes and climates that unite Swedish, Norwegian and Danish food cultures, as well as the individualities that make each of them unique. An informative guide to the main ingredients of the region covers everything from herring, salmon and elk to wild mushrooms, cloudberries and crispbread. The recipe section includes classics such as Gravlax with Mustard and Dill Sauce, Stuffed Loin of Pork with Prunes and Hasselback Potatoes, and Danish Pastries, to more unusual recipes, such as Fried Salt Herring with Red Onion Compote and Elk Meatballs with Lingon and Rhubarb Soup.
Anna Mosesson is a Swedish chef living in London. Her restaurant, Glas, is widely regarded for its authentic Swedish cuisine. Janet Laurence is an experienced food writer specializing in Scandinavian cooking. Judith H. Dern is the author of Sensational Smoke and Savory Flavors with Wood.
150 Recipes from Scandinavia by Mosesson Anna
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