Kitchen of Light

by Viestad, Andreas

• ISBN13: 9781579653408
• ISBN10: 1579653405
• Format: Paperback
• Copyright: 2007-09-04
• Publisher: Artisan

Summary

With more than 100 "refreshingly un-chefy" (San Francisco Chronicle) recipes, Andreas Viestad transports readers to cultural and culinary Norway. He emphasizes fresh ingredients whose flavors create delicious and impressive dishes including Pepper-Grilled Scallops, Dill-and-Fennel Stewed Lamb, and Cumin-Baked Parsnips. Andreas shows readers the best way to cure gravlaks, make butter, prepare poached salmon for a midsummer feast, and how to flambé pork tenderloin with Scandinavia's favorite spirit-aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries. Paperback version of the popular hardcover, and a companion to the PBS series.

Author Biography

Andreas Viestad is Norway’s premier food columnist and writes a weekly column in Dagbladet. He is also the host of American Public Television’s series New Scandinavian Cooking, now in its third season, which airs in more than sixty countries. When he isn’t traveling, he and his family divide their time between Oslo, Norway, and Cape Town, South Africa. He is the author of Where Flavor Was Born.

Table of Contents

Introduction	p. 9
On the Wings of Fortune	p. 15
The Best Cure	p. 37
How We Survived: Cod and Potatoes	p. 53
A Midsummer Night's Feast	p. 83
Talking Fish	p. 97
In the Land of the Midnight Sun	p. 113
Out on a Limb	p. 127
Sheep in Black Tie and Stockings	p. 155
The First Vanguard	p. 169
Christmas: Same Procedure Every Year	p. 187
The High Life	p. 203
A Secret Place	p. 219
Bring Me Berries	p. 245
Skaring;l!	p. 283
Mail-Order Sources	p. 294
Acknowledgments	p. 294
Index	p. 295
Table of Contents provided by Publisher. All Rights Reserved.