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    RecipesManiac.com   >   National + Regional Cookbooks   >   Scandinavian

       
     

    How to Cook dishes from Scandinavia


    Scandinavia Scandinavia is the region consisting of Denmark, Sweden and Norway. Additionally, the region has strong cultural and culinary links with Finland (which was once part of Sweden), Greenland, Iceland and the Faroe Islands.

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    Scandinavian Cookbooks

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    Power Pressure Cooker XL Top 500 Recipes: The Complete Electric Pressure Cooker Cookbook

    By Jamie Stewart

    CreateSpace Independent Publishing Platform
    Paperback (274 pages)

    Power Pressure Cooker XL Top 500 Recipes: The Complete Electric Pressure Cooker Cookbook
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    Product Description:
    In this cookbook you will find 500 delicious recipes devided into the following categories: • Vegetables • Poultry • Pork • Beef • Fish & Seafood • Vegan • Fast Snacks • Desserts If you’re thinking about making the leap from good to great, consider trying the Power Pressure Cooker XL. This revolutionary kitchen gadget is a highly efficient, modern-day invention that performs various cooking functions such as steaming, rice cooking, slow cooking, sautéing, and so forth. The Power Pressure Cooker XL utilizes the pressure of super-heated steam to cook your favorite meals. The growing global awareness of healthy eating encourages manufacturers to produce more efficient kitchen devices. We are the generation that is constantly on the hunt for new ideas and intelligent solutions to improve our health, save time and energy. The secret lies in a simple approach – we should connect two major points: a healthy food and the right cooking method. In addition to providing an extremely tasty food, pressure cooking can greatly improve your health. So, grab your Power pressure cooker XL and get ready to explore the magnificent world of quick, easy and healthy cooking!

    Ultimate Mediterranean Diet Cookbook: 500 Everyday Recipes for Eating and Living

    By Jennifer Evans

    CreateSpace Independent Publishing Platform
    Paperback (276 pages)

    Ultimate Mediterranean Diet Cookbook: 500 Everyday Recipes for Eating and Living
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    Product Description:

    Make an important step and change your lifestyle. Live a healthier life by choosing a healthy diet: the Mediterranean one!

    You will be surprised to find out that this diet does not mean you should deprive yourself of eating tasty dishes! It only means eating healthy ones, full of amazing ingredients!

    The Mediterranean diet is such an amazing life option! It can make you a healthier person and you will be able to live a long and happy life!

    If you made the decision and if you have chosen this wonderful diet, then all you need is this amazing cookbook to help you get started.

    Inside we collected only the best 500 Mediterranean recipes. Check out some of them:

    • Rhubarb and Lentils Soup
    • Watermelon Gazpacho
    • Bean Breakfast
    • Braised Leeks and Thyme
    • Beet and Cheese Side Salad
    • Stuffed Baby Potatoes
    • Pork with Couscous
    • Grilled Lamb with Black Olives Puree
    • Salmon and Brussels Sprouts Delight
    • Strawberry Shortcakes
    • Blueberry and Rosemary Dessert

    Get your hands on this great recipe collection and start cooking the Mediterranean way!

    Have fun and enjoy the best meals of your life!

    Aska

    By Fredrik Berselius

    Phaidon Press
    Released: 2018-05-29
    Hardcover (240 pages)

    Aska
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    Product Description:

    Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant.

    He celebrates the heritage and tradition of his native Sweden, his land in upstate New York, and a deep appreciation for the restaurant's home in Brooklyn.

    Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing, and stunning photography.

    "Mr. Berselius is the rare chef who thinks like an artist and gets away with it." —Pete Wells, New York Times

    Complete Keto Diet Cookbook: 500 Ketogenic Recipes for Eating Healthy Everyday

    By Vincent Brian

    CreateSpace Independent Publishing Platform
    Paperback (272 pages)

    Complete Keto Diet Cookbook: 500 Ketogenic Recipes for Eating Healthy Everyday
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    Being on a Ketogenic diet will probably be the best decision you will ever take. Once you start this diet, you will soon feel and look amazing.

    The Ketogenic diet is the healthiest these days and more and more people opt for it each day. You should become one of the millions of people who chose this healthy lifestyle each day.

    Inside this cookbook we gathered the best Keto recipes for every occasion. You will discover different recipes for meat, poultry, seafood, vegetables, healthy snacks, and breakfasts.

    Have a look at some of the recipes you are about to discover:

    • Beef, Avocado, and Eggs
    • Bacon, Sausage and Ham Casserole
    • Leeks Breakfast Mix
    • Shrimp and Asparagus Salad
    • Celery and Mushrooms Mix
    • Chicken and Tomato Soup
    • Easy Mushrooms Mix
    • Brussels Sprouts Appetizer
    • Pineapple and Cucumber Appetizer Salad
    • Mussels and Tomatoes
    • Apricot and Pineapple Chicken

    Start a Ketogenic diet today and use our exceptional cooking guide to prepare the best Ketogenic meals ever!

    The Nordic Cookbook

    By Magnus Nilsson

    PHAIDON PRESS
    Hardcover (768 pages)

    The Nordic Cookbook
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    • PHAIDON PRESS
    Product Description:

    The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson.

    The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

    Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

    With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones. The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

    Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

    The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

    Breakfast with Beatrice: 250 Recipes from Sweet Cream Waffles to Swedish Farmer's Omelets

    By Beatrice Ojakangas

    Univ Of Minnesota Press
    Released: 2018-05-01
    Paperback (200 pages)

    Breakfast with Beatrice: 250 Recipes from Sweet Cream Waffles to Swedish Farmer s Omelets
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    Time-tested recipes for delectable breakfasts from around the world, especially Scandinavia

    Breakfast may be, as some say, the most important meal—but not unless it’s the best tasting. With the help of James Beard Cookbook Hall of Famer Beatrice Ojakangas, that is precisely what breakfast will be. With recipes drawn from her storied career and honed in her home kitchen, Breakfast with Beatrice prepares the cook—seasoned veteran or novice—to make breakfast the perfect start to every day.

    Sweet or savory, classic or surprising, fancy or short order, these are breakfasts for every occasion, with simple ingredients, straightforward instructions, and the occasional anecdote (Veterinarian’s Breakfast, anyone?). Whip up a smoothie on the go. Chill a parfait overnight for a readymade morning treat. Dress up good, old-fashioned porridge for a hot and hearty start to the day. Make a meal of the smorrebrod, a breakfast sandwich favored in Denmark, with anything from cheese and fruit to smoked fish and meat piled on a slice of crusty bread. Whether you favor a grain-rich loaf or a handy quick bread, or a sweet treat like Cardamom Coffee Braid or an elaborate Danish pastry, these recipes will satisfy your morning palate. For more leisurely breakfasts (or for dinner when it’s kids’ choice), there are pancakes and mouth-watering cream waffles to warm the heart. From quiches and casseroles to waffles with berries, Breakfast with Beatrice is a treasury of recipes worth waking up for.

    Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers

    By Jereme Zimmerman

    Chelsea Green
    Paperback (240 pages)

    Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers
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    A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews

    Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. 

    Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore:

    •    The importance of local and unpasteurized honey for both flavor and health benefits;
    •    Why modern homebrewing practices, materials, and chemicals work but aren’t necessary;
    •    How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines;
    •    Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; 
    •    The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well;
    •    Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! 

    Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past―and its focus on the use of unnatural chemicals―or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.

    Savory Sweet: Simple Preserves from a Northern Kitchen

    By Beth Dooley

    MINNESOTA
    Hardcover (200 pages)

    Savory Sweet: Simple Preserves from a Northern Kitchen
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    • MINNESOTA
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    “Let’s dispense with the usual old notions of preserving,” Beth Dooley suggests, leading us into Mette Nielsen’s kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen’s Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike, how to make the most of a short growing season. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each season’s produce into a bounty of condiments. 

    From corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to “Fit for a Queen Jam”—these recipes bring the best of the sweet and the savory to every menu. Low tech, simple, and fast, they eschew hot-water-bath methods in favor of chilling and freezing, keeping flavors and colors bold and bright; and they ease up on sugar to make way for the true savory sweetness of nature’s finest food.

    Savory Sweet is not your grandmother’s canning cookbook—but it is likely to be your grandchildren’s. 

    Cook Yourself Happy: The Danish Way

    By Caroline Fleming

    Jacqui Small
    Released: 2017-09-21
    Hardcover (256 pages)

    Cook Yourself Happy: The Danish Way
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    Product Description:
    Add some hygge to your life and learn to cook Danish style with this beautifully illustrated cookbook containing over 100 delicious Danish recipes.
    Promoting the very best of Danish cuisine, this is a mouth-watering selection of authentic, traditional Danish recipes, which have been handed down through the generations.
    This wealth of recipes covers every meal and occasion – whether a light lunch of Warm Smoked Salmon with Pickled Cucumber, the heartier national dish of Stegt Flaesk (fried pork belly) or Pheasant Ragout, a delightful dessert of Baked Apples with Marzipan and Raisins, the most traditional of Danish pastries, or a wonderful Hot Chocolate with Orange Syrup, Cook Yourself Happy is filled with enriching food that your friends and family will adore.
    The concept of ‘hygge’, which plays a big part in Danish cuisine, is embedded in this cookbook in recipes that will boost your sense of wellbeing both inside and out.

    Food, family and Denmark are Caroline’s first loves, and this is echoed in the book with photographs of Caroline cooking at home, interspersed with gorgeous photographs of her family home in Denmark. 
    â??Drawing on traditional age-old family recipes, this beautifully illustrated cookbook focuses on the most delicious and nourishing traditional Danish recipes that will boost your sense of wellbeing both inside and out.

    Noma: Time and Place in Nordic Cuisine

    By René Redzepi

    Brand: Phaidon Press Inc.
    Hardcover (368 pages)

    Noma: Time and Place in Nordic Cuisine
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    "

    "Noma is the most important cookbook of the year." – The Wall Street Journal

    René Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after receiving the "Chef’s Choice" award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth‐century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as Newly‐Ploughed Potato Field or The Snowman from Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse‐mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 37, Redzepi is one of the most influential chefs in the world.

    Noma: Time and Place in Nordic Cuisine offers an exclusive insight into the food, philosophy and creativity of René Redzepi. It reveals the first behind the scenes look at the restaurant, Noma, and features over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers. The book includes 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It also includes a foreword by the artist Olafur Eliasson.

    "

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