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Norwegian Recipes: Old-Time Favorites | 
 enlarge | Creator: Norma Wangsness
Publisher: Penfield Pr
Buy New: $6.95
Rating:  1 reviews
Media: Spiral-bound
Edition: Rev Exp
Pages: 170
Shipping Weight (lbs): 0.4
Dimensions (in): 5.5 x 3.8 x 0.6
ISBN: 1932043047
Dewey Decimal Number: 641
EAN: 9781932043044
ASIN: 1932043047
Shipping: Eligible for Super Saver Shipping
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Product Description
Norwegian-American cooks are known for their use of almond and dill for delicate and flavorful seasonings. This handy stocking-stuffer-sized book features a variety of tastes, including the old favorites of delicious cookies, light cakes, sweet breads, and lefse, and the traditional root vegetables. Try fruit juice glogg, cheese soup, strawberry nut bread, baked trout, potato balls, almond cake, caramel ice, and much more.
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| Customer Reviews:
Norwegian cooking from an Italian cook September 10, 2007
John William Banchero (Berkeley, CA USA)
A few years back after a visit to Scandinavia I realized that the whole world didn't revolve around the Italian, Chinese and French kitchens, I found that the Scandinavian kitchen held wonderful secrets if only one evaluated the recipes in their proper context and not in comparison to the more colorful or spicey prospectives of other cultures. The food of Norway, for example, reflects the honosty and history of her people of which NORWEGIAN RECIPES: OLD TIME FAVORITES alludes to.---My interest in NORWEGIAN cooking came around rather recently when I became aquainted with Norwegians in my neighborhood and in time became a guest at their cultural events and found the myth of that culture not being food centerd being just that, A MYTH; my Norwegian friends were just as food centered and giving as other "ethnics," sometimes more-so.
I really enjoy the above book in that though the recipes are from Norwegian-American notes they prove as true as the recipes collected in their friendly fair mother country. I've cooked in Italy, had an Italian catering service, been a culinary writer for an Italian-American journal (L'Italo-Americano), had an Italian restaurant, and have taught French cooking at the college level, I do know what is good and as of lately I've been "pushing" the Norwegian kitchen well knowing that the public here in the States has a surprize in store for them, "NORWEGIAN RECIPES" I find is a good introduction to Norway's culinary gifts. I have bought four copies of the book for holiday gifts.
Yours,
John (Gian) W. Banchero
gianbanchero@sbcglobal.net
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