The Nordic Kitchen
One year of family cooking
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4.0 • 2 Ratings
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- $2.99
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- $2.99
Publisher Description
Discover fresh, Nordic family cooking with this book from Noma co-founder Claus Meyer. With its focus on good, seasonal ingredients and lightness of touch, Nordic cuisine is perfect family food.
In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavours in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries.
With recipes including Creamy Root Vegetable Soup with Crispy Bacon, Braised Pork Cheeks with Beer and Plum Vinegar, Pan-fried Mullet with Cucumber and Peas in Dill Butter and Rhubarb Cake you can bring the delicious flavours of the Nordic countries into your own kitchen.
PUBLISHERS WEEKLY
Meyer, a Danish restaurateur (Noma) and part of the new Nordic cuisine movement, presents a recipe collection for home cooks that reflects his pure and fresh "culinary manifesto." To "restore the link between cooking and nature," recipes feature traditional dishes combined with the organic, nutritional, and sustainable principles characteristic of the new Scandinavian cuisine. There are four seasonal takes on soups and appetizers, meats, fish, light dishes, vegetables, and baked goods. Lists of seasonal produce, both wild and cultivated, inspire new culinary twists such as autumnal pan-roasted herrings with beets and cider vinaigrette, a winter dish of roasted duck stuffed with prunes and apples, and a spicy fishcake accented with lime and ginger. Seasonal salads and plentiful salmon dishes are featured along with essays on foraging for regional berries, mushrooms, and greens. Photos pluck bright, colorful images right from the cold and crisp landscape. With family in mind and a mission to "change the food culture of country," Meyer updates his Danish culinary heritage as a gift to the next generation.
