Danish Food & Cooking: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes

Danish Food & Cooking Traditions, ingredients, tastes and techniques in over 70 classic recipes John Nielsen and Judith H. Dern • “Prepare for culinary heaven.... From the first mouthwatering photo to the final recipe for the finest rye bread in the world I guarantee even the novice chef will be hooked.” – Sandi Toksvig • The delectable recipes include Roast Duck with Prunes and Apples, Pork Loin Stuffed with Apples and Prunes, Rice Pudding with Hot Cherry Sauce, and Sugar and Spice Cookies • Includes a chapter on Denmark’s famous open sandwiches, and a feature on their renowned pastries • Every recipe has easy-to-follow step-by-step instructions and complete nutritional information • With over 300 inspirational colour photographs This beautiful guide to the culinary delights of Denmark includes all the classic favourites, many of which have been cooked in Danish homes for centuries. After an introduction to the geography, culture and cuisine of Denmark and a description of the key ingredients there are the recipes – with chapters on appetizers and side dishes, fish and shellfish, meat, poultry and game, desserts, pastries and baking, as well as an entire chapter devoted to the open-face sandwich. Featuring over 70 mouthwatering recipes and with more than 300 beautiful and evocative photographs, this fascinating volume will delight all those wishing to explore the delights of Danish cooking. About the Authors John Nielsen graduated from the Danish Technical Institute in Copenhagen as a master pastry chef, where he received a rare bronze medal. He went on to work in some of the city's best hotels. In 1964, he emigrated to America to join a fellow Dane in his Seattle bakery and then opened his own speciality Danish pastry shop in 1965. Still in business, Nielsen's Danish Pastries has introduced generations to the very best, authentic Danish confectionary and pastries. Judith H. Dern has published articles in US regional and national magazines, and she has written cookbooks on a variety of subjects. She is the co-author of The Sustainable Kitchen: Passionate Cooking Inspired by Ingredients from Farms, Forests and Oceans, and author of Sensational Smoke, and Savory Flavors with Wood. Read more