Ebook Download , by Andreas Viestad
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, by Andreas Viestad
Ebook Download , by Andreas Viestad
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Product details
File Size: 38985 KB
Print Length: 304 pages
Publisher: Artisan (September 4, 2007)
Publication Date: September 4, 2007
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00EG09XWG
Text-to-Speech:
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Amazon Best Sellers Rank:
#465,718 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I thoroughly enjoy New Scandinavian Cooking on UNC-EX here in Piedmont NC. The cookbook reflects the tenor and style of the show. Andreas Viestad is an excellent host and writer and I'm looking forward to using many recipes as I'm a big proponent of Scandinavian cooking. People should watch the TV show simply for the beauty of the various locations used in the show. The photography is stunning. I also have one other favorite Scandinavian cookbook and that is Time-Life Foods of the World Cooking of Scandinavia which came out in the late 1960's. I'm also going through Magnus Nilsson's Nordic Cooking and haven't reached a verdict on it. It is encyclopedic, but visually unappealing. I really find the photographs quite bleak. I haven't cooked from it yet.
The book itself is beautiful - the pictures and background information are a joy to read. The food is simple yet elegant and I've enjoyed all of the recipes I've tried so far. Some of the ingredients are hard for me to come by (e.g. anything goose or duck related) but there is still plenty to make. I also like that the author has included suggestions on which recipes to serve together. I tend to prefer spicy food, but this has turned out to be a way to enliven dishes that are more subtly seasoned.
I bought this because of Andreas's cooking show, played on PBS. The show is entertaining and inspiring. This book has so many dishes that add a modern take on traditional Nordic Cuisine.Thankfully, the author/chef's skill is such that these modern additions do not cover up or steal the show from the traditional dish, they just add a little accent that makes the experience, cooking and eating, that much more enjoyable. The historical tidbits throughout the book really makes you appreciate and connect with the dish you are making. My favorite dish is the Ginger Soy Salmon, one of the easiest and flavorful meals I've made.
This book was on my wish list for years but I was concerned that I would only make one or two recipes from it. I borrowed the book from my local library and fell in love with it. Yes, some of the dishes use ingredients that might be impossible to source in the U.S. but the overwhelming majority of them can be made here.
My introduction to charming Chef Viestad was in a Contemporary Norwegian Cooking class he taught in Seattle during the Nordic Cuisine Conference in the spring. Everything he cooked and we enjoyed eating was from the Kitchen of Light cookbook. I was glad to find this cookbook on Amazon - it is apparently out of print. I look forward to trying the recipes on my own.
This cookbook does not contain any of my grandmother's traditional Scandinavian recipes, and thank goodness! Like the best of cookbooks, it contains beautiful photographs and amazing stories about people, culture, and food. It's a modern twist on Scandinavian cooking, with soy and vanilla and vodka and chili powder, but still stays true to the region through the main ingredients. I did a modern version of a Smörgåsbord for Thanksgiving out of this book!I cant wait to get his book on the Spice Trail.
Would be 5 stars, but almost every recipe contains an obscure ingredient that I end up having to substitute for (at least in the United States)
My 85 year old Norwegian mother told me about this chef. I bought the book searching for a non-seafood idea for an appetizer and found inspiration here, though the book is heavy on seafood (for obvious Norwegian reasons). I am an admitted cookbook junkie, but it's rare that I find one that I feel will keep my attention over time. this one will.
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