Andreas Viestad

This charming and personal exploration of Scandinavian food and culture from one of public televisions most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambe a pork tenderloin with Scandinavias favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.In Kitchen of Light readers are transported to Viestads Norwayfishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.

Hay más historia en un plato de pasta que en el Coliseo.Un fascinante ejercicio de arqueología culinaria, un entretenido y sabroso viaje a través de la mesa y del tiempo.«Hay más historia en un plato

Hay más historia en un plato de pasta que en el Coliseo. Un fascinante ejercicio de arqueología culinaria, un entretenido y sabroso viaje a través de la mesa y del tiempo. «Hay más historia en un pl