This authoritative book explores the landscapes & climates that unite Swedish Norwegian & Danish food cultures as well as the individualities that make each of them unique An informative guide to the main ingredients of the region covers everything from herring salmon & elk to wild mushrooms cloudberries & crispbread The recipe section
Includes:: classics such as Gravlax with Mustard & Dill Sauce Stuffed Loin of Pork with Prunes & Hasselback Potatoes & Danish Pastries to more unusual recipes such as Fried Salt Herring with Red Onion Compote & Elk Meatballs with Lingon & Rhubarb Soup