The Food & Cooking of Finland: Traditions, Ingredients, Tastes and Techniques in over 60 Classic Recipes - Couverture rigide

Hill, Anja

Couverture rigide

ISBN 10 : 1903141443 ISBN 13 : 9781903141441

Editeur : Aquamarine, 2007

Synopsis

Traditions. ingredients. tastes. techniques. over 60 classic recipes

A propos du livre

Présentation de l'éditeur :

Discover the earthy flavours and unexpected delights of Finland's healthy, hearty cuisine, which historically has combined its traditional methods and ingredients with flavours and techniques from eastern European and Scandinavian neighbours Explore the wide range of fresh, seasonal ingredients in 60 delicious recipes, which range from classic dishes such as Baltic Herrings with Caper Butter and Cloudberry Mousse to fusion recipes that reveal diverse influences, such as Reindeer Pot au Feu and Russian-inspired Easter Bread Features an informative introduction to the geography, climate and history of this fascinating country, as well as providing an insight into the culinary customs and the traditional ingredients that form the basis of this exciting cuisine Recipes, ingredients and the colourful culinary history are brought to life with more than 300 specially commissioned photographs Each easy-to-make recipe is complete with step-by-step instructions, cook's tips, variations and full nutritional analyses The spellbinding landscape of Finland - illuminated in its northern parts by the summertime phenomenon of the midnight sun - is dominated by more than 187,000 lakes and 179,000 islands, and is largely covered with vast expanses of unspoilt boreal forests. Wild meat, seasonal berries, indigenous vegetables and freshwater fish abound and, combined with traditional cooking methods such as baking, casseroling and pickling, have resulted in a healthy, hearty and seasonal cuisine. A fascinating introduction provides an insight into the people, landscape, history and culinary customs of this magical land, and includes an informative reference guide to some of the most common ingredients as well as a typical menu of the dishes that would be included in the classic coffee table spread. More than 60 delicious recipes offer a tantalizing taste of both historical and contemporary Finnish cuisine, melding authentic ingredients and techniques with intriguing influences from France and the Mediterranean as well as neighbouring Russia, Sweden and, to a lesser degree, Norway. Five distinctive chapters contain irresistible recipes for appetizers and side dishes; fish and shellfish; meat; desserts and baking. Highlights of the recipe collection include age-old classic favourites such as Crayfish Soup, Baltic Herrings with Caper Butter and Cloudberry Mousse, as well as more recent adaptations such as Reindeer Pot au Feu, Estonian-influenced Salmon Soup and Russian-inspired Easter Bread. Packed with more than 300 specially commissioned, inspirational pictures and delicious, easy-to-follow recipes, as well as cookÆs tips, variations and nutritional information, this unique new book is a must for anyone interested in learning more about this ancient, exciting and adaptible cuisine. Discover the earthy flavours and unexpected delights of Finland's healthy, hearty cuisine, which historically has combined its traditional methods and ingredients with flavours and techniques from eastern European and Scandinavian neighbours Explore the wide range of fresh, seasonal ingredients in 60 delicious recipes, which range from classic dishes such as Baltic Herrings with Caper Butter and Cloudberry Mousse to fusion recipes that reveal diverse influences, such as Reindeer Pot au Feu and Russian-inspired Easter Bread Features an informative introduction to the geography, climate and history of this fascinating country, as well as providing an insight into the culinary customs and the traditional ingredients that form the basis of this exciting cuisine Recipes, ingredients and the colourful culinary history are brought to life with more than 300 specially commissioned photographs Each easy-to-make recipe is complete with step-by-step instructions, cookÆs tips, variations and full nutritional analyses

Biographie de l'auteur :

Anja Hill (nee Toivonen) was born in Helsinki in 1946 and was brought up largely on her parents' farm near Lahti in southern Finland. She is married to chef Shaun Hill and now lives in Worcester. They have three children and five grandchildren. For 10 years Anja shared the cooking with her husband at their Michelin starred restaurant in Ludlow, The Merchant House. The first broadsheet review for the restaurant announced that the place was worth a detour for Anja's bread rolls alone. Prior to this Anja worked at at her and Shaun's first restaurant, Hill's in Stratford upon Avon, and at Gidleigh Park hotel.

À propos de cette édition

• Éditeur: Aquamarine
• Date d'édition: 2007
• ISBN 10: 1903141443
• ISBN 13: 9781903141441
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 128