Fire and Ice: Classic Nordic Cooking [A Cookbook] - Couverture rigide

Goldstein, Darra

Couverture rigide

ISBN 10 : 1607746107 ISBN 13 : 9781607746102

Editeur : Ten Speed Press, 2015

Synopsis

2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist

Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes.
 
Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.

A propos du livre

À propos de l'auteur

Darra Goldstein has spent much of the last four decades falling in love with Scandinavia; its people, its landscape, and most of all, its food. She is the founding editor of the James Beard Award-winning journal Gastronomica and a professor of Russian at Williams College. Goldstein has authored or edited more than a dozen books, including The Georgian Feast, which won the 1994 IACP Julia Child Award. She lives in Williamstown Massachusetts.

À propos de la quatrième de couverture

A beautifully curated and approachable collection of over 100 recipes from Scandinavia, from the founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North.

Scandinavia is a region of extremes―where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer―and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char, to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.

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Muslinger med peberrod
Mussels
with Horseradish Cream
Serves 2 to 4
The horseradish plant in our garden is out of control—it’s easily two feet tall and three feet wide—but I love this fiery root that spreads mysteriously underground. The Scandinavians use horseradish creatively, in all sorts of ways. Here, in a Nordic riff on the classic French moules marinières, mussels are steamed in caraway-scented aquavit and finished off with a zesty dose of fresh horseradish.
2 tablespoons butter
1 large shallot, minced
11⁄4 cups aquavit
2 pounds mussels, cleaned
3 tablespoons heavy cream
2 to 3 tablespoons freshly grated horseradish, depending on
the pungency, plus shaved
horseradish for garnish
2 tablespoons minced fresh parsley
Freshly ground white pepper
Melt the butter in a large stockpot over medium-low heat, add the shallot, and sauté until soft but not brown, 2 to 3 minutes. Pour in the aquavit, then add the mussels. Cover the pot, bring to a boil over medium-high heat, and cook until the mussels open wide, 5 to 7 minutes, depending on their size. Turn off the heat and discard any mussels that didn’t open. With a slotted spoon, transfer the mussels to a large serving bowl.
Bring the cooking liquid in the pot to a boil over medium-high heat and cook until slightly reduced, about 2 minutes. Lower the heat, add the cream, horseradish, and parsley, and simmer until the flavors blend, about 2 minutes. Generously grind white pepper over the top just before you pour off the sauce.
Pour the sauce over the mussels in the serving bowl. Serve garnished with shaved horseradish.

Détails de l'édition

• Éditeur: Ten Speed Press
• Date d'édition: 2015
• Langue: anglais
• ISBN 10: 1607746107
• ISBN 13: 9781607746102
• Reliure: Relié
• Nombre de pages: 304
• Coordonnées du fabricant: non disponible
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