Scandinavian Classic Baking
-
- 37,99 zł
-
- 37,99 zł
Publisher Description
"Pat's recipes take you to Scandinavia with ease and without a plane ticket. Simple and elegant yet sophisticated."--George Geary, author of The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies
"I can imagine Scandinavian Classic Baking as a parent's gift to a daughter or son, and passed down along the generations. I'm impressed with the level of detail provided."--Kim Ode, author of Baking with the St. Paul Bread Club
Distinguished by hints of cardamom, cinnamon, nutmeg, and orange peel, these sweet yeast breads, berry-studded tarts, and nutty pastries offer the most memorable flavors of Scandinavian cuisine. Gorgeously photographed, the authentic recipes range from hearty and wholesome Scandinavian Rye Bread, Swedish Lucia Buns, and Mini Princess Cakes to the traditional and venturesome Danish Aebleskiver, Norwegian Fattigmann, and Sandbakkels.
The book, organized by type of dish, includes information about each of the countries that make up Scandinavia along with anecdotes and notes about traditions, holidays, and baking tips and tricks. Featuring photographs from around the region and information on where to find the equipment for specialty baking endeavors, this cookbook invites bakers of all levels to experience Northern Europe's best coffee breads, cakes, cookies, and tarts.
PUBLISHERS WEEKLY
Bakers longing for a slice of Swedish Limpa or Norwegian Toscakake to transport them across the pond will find plenty of recipes in veteran baker Sinclair's compilation of Scandinavian favorites. Sweet-lovers with a soft spot for almonds, cardamom, and allspice will have a field day, as these pronounced flavors make frequent appearances in this collection of over 40 treats for all times of the day. Those expecting spritz cookies, pancakes with ligonberries, and the iconic Danish pastry will find them alongside desserts like a must-try Strawberry Cream Cake, a layered confection with cream cheese frosting and a rich custard filling, and the craveable Norwegian Tosakake, a tender almond-flavored sponge cake drenched in a buttery caramel topping studded with slivered almonds. Though some may find yeast-based items like Cardamom Breakfast Buns or the saffron-laced St. Lucia Buns challenging, Sinclair provides recipes for all skill levels along with explanations of cultural significance of dishes, ingredients, or trivia, such as the proper way to serve a smorgasbord. Generously served with eye-catching pictures of the dishes and region, this collection will hold the greatest appeal for Scandinavian expats and descendents.
