From the North
A Simple and Modern Approach to Authentic Nordic Cooking
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- 8,99 €
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- 8,99 €
Publisher Description
Contemporary Nordic Dishes Inspired by Tradition
In From the North, Katrín Björk celebrates the flavors of her childhood with fresh ingredients and unique twists. Her modern techniques make traditional Nordic cooking simple and approachable, no matter how far south your kitchen.
This versatile collection can be used for unique lunches, casual dinners or elegant holiday meals. The Rack of Lamb with Seaweed and Almond Crust combines the cozy comfort of Katrín’s familial kitchen with the standout taste of the Nordic Seas. Culinary adventurers won’t need a parka to experience Danish Crackling Pork with a side of Sugar- Glazed Potatoes. Try stunning fish and shellfish dishes like Pan-Fried Haddock, updated with tangy grilled rhubarb and rosemary, or Blue Mussels simmered in a Nordic white ale and brightened with fresh fennel. Celebrate the summer months with Icelandic Skyr Cake, made with traditional thick yogurt and scattered with fresh berries; and there’s nothing better than Whole Roasted Goose with Prunes, Apples and Cinnamon to bring a feeling of hygge to your holiday table.
With helpful tips on how to select the freshest fish, preserve ingredients safely and bake the rustic bread essential to any Nordic meal, it’s easy to make these dishes your own. Though Katrín isn’t afraid to break a few rules in the name of convenience and flavor, her recipes remain rooted in the connection to nature and family that is at the heart of Nordic life.
PUBLISHERS WEEKLY
Writer, photographer, and Modern Wifestyle food blogger Bjork's accessible cookbook is a love letter to the flavors she grew up with in her native Iceland and throughout her travels in Scandinavia. Seafood plays a prominent role in dishes like scallop ceviche with elderflower, gravlax with mustard sauce, and monkfish with beet dressing, but Bjork's meaty mains (Danish crackling pork with sugar-glazed potatoes, stuffed pork tenderloin with celery and hazelnuts) are just as flavorful and satisfying. Since her dishes rely on freshness and quality ingredients to impart the most flavor, sourcing and prep time is kept to a minimum (though it might be tough finding the ingredients for reindeer tartare with crowberries in, say, Florida). Her brief ingredient lists and precise directions go a long way to ensuring success. Bjork rounds out the book with solid sides such as crushed potatoes with horseradish and duck fat; pickled ramps; and brussels sprouts with smoked butter and sage. This cookbook with its solid, simple recipes serves as an excellent introduction to Nordic cuisine.