The New Nordic : Recipes from a Scandinavian Kitchen
by Simon Bajada
Editor: HARDIE GRANT BOOKS
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New Nordic celebrates contemporary Scandinavian cuisine, with an emphasis on local recipes that can be easily replicated at homeFilled with typical dishes of food from this vast geographical area, this book draws its influence from the traditional ingredients that can be found from Sweden from Finland and Denmark to Norway, and transforms them into modern everyday recipes that are very popular throughout Nordic homesThe book is divided into eight chapters, based on different food groups, including the ingredients “forest”, “sea”, “land” and “larder”, with a chapter the basics that demystifies the process of smoking food and other classic Scandinavian cooking techniques such as picklingAt the end of the book, there is also a glossary explaining the substitutes for hard-to-find ingredientsRecipes focus on modern, everyday dishes that use fresh ingredients and are simple to createindulge in carpaccio of goat beetroot with goat cheese and pea frappées, relish or enjoy the simplicity of Radish Fresh with fennel butter and honey, great parties like the Salmon Burger Flakes with mayonnaise, marinated cucumber and fresh horseradish or the whole tail flounder with Nordic bread, salad, beef Spicy with cauliflower, steaks, honey and rocket parsnips; and don’t forget theMatched with superb Scandy inspired photography as a whole including images of landscapes, nature and producing shots on location, The New Nordic is a treat for all senses.
Simon Bajada – The New Nordic : Recipes from a Scandinavian Kitchen – Free
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