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Kitchen of light : new Scandinavian cooking with Andreas Viestad

Author: Andreas Viestad; Mette Randem
Publisher: New York : Artisan, ©2003.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
Kitchen of Light marks the cookbook debut of one of public television's newest and most charismatic chefs. Andreas Viestad is a gifted cook, Norway's premier food columnist, and a charming ambassador from the "Land of the Midnight Sun." In Kitchen of Light he introduces us to his Norway -- taking us fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries; offering recipes that
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Details

Genre/Form: Cookbooks
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Andreas Viestad; Mette Randem
ISBN: 1579652166 9781579652166 1579653405 9781579653408
OCLC Number: 51022741
Notes: Includes index.
Description: 303 pages : color illustrations ; 27 cm
Contents: 1 On the Wings of Fortune 15 --
2 The Best Cure 37 --
3 How We Survived: Cod and Potatoes 53 --
4 A Midsummer Night's Feast 83 --
5 Talking Fish 97 --
6 In the Land of the Midnight Sun 113 --
7 Out on a Limb 127 --
8 Sheep in Black Tie and Stockings 155 --
9 The First Vanguard 169 --
10 Christmas: Same Procedure Every Year 187 --
11 The High Life 203 --
12 A Secret Place 219 --
13 Bring Me Berries 245 --
14 Skal! 283.
Other Titles: New Scandinavian cooking with Andreas Viestad
Responsibility: photographs by Mette Randem.
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Abstract:

With more than 100 recipes, this work transports readers to cultural and culinary Norway. It emphasizes fresh ingredients whose flavours create delicious and impressive dishes including  Read more...

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Exciting, modern cuisine from the land of midnight sun. "Minneapolis Star-Tribune""

 
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   schema:description "Kitchen of Light marks the cookbook debut of one of public television's newest and most charismatic chefs. Andreas Viestad is a gifted cook, Norway's premier food columnist, and a charming ambassador from the "Land of the Midnight Sun." In Kitchen of Light he introduces us to his Norway -- taking us fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries; offering recipes that emphasize simple, fresh, and natural ingredients, whose flavors need little embellishment to create elegant and impressive dishes. Through a variety of personal anecdotes and flavorful recipes, Viestad shares his philosophy of cooking as he shows us the best way to cure gravlaks, make our own butter, prepare a midsummer night's feast of poached salmon, even how to flambe a pork tenderloin with Scandinavia's favorite spirit -- aquavit."@en ;
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