The Scandinavian Cookbook

Description

In 2009 the University of Copenhagen announced research proving that the Scandinavian diet is as healthy as the renowned Mediterranean diet. Top chefs voted a Danish restaurant to be the third best in the world. 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, Trina 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.

Trina Hahnemann is a well-known chef and food writer who appears regularly on television, has a monthly magazine column and has published several cookery books in her native Denmark. She created and owns a company that runs the restaurant and cafe in Denmark's House of Parliament as well as several large company canteens. Her new book, The Nordic Diet, is also published by Quadrille. Author Location: Copenhagen, Denmark