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Kitchen of Light: New Scandinavian Cooking with Andreas Viestadby Andreas Viestad
Synopses & Reviews
Andreas Viestad is Norway's premier food columnist, a gifted cook, and a charming ambassador from the "Land of the Midnight Sun." In Kitchen of Light he introduces us to his Norway — taking us fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries; offering recipes that emphasize simple, fresh, and natural ingredients, whose flavors need little embellishment to create elegant and impressive dishes.
Through a variety of personal anecdotes and flavorful recipes, Viestad shares this philosophy of nature as he shows us the best way to cure gravlaks, make our own butter, prepare a midsummer night's feast of poached salmon, even how to flambé a pork tenderloin with Scandinavia's favorite spirit — Aquavit.
This inspired cookbook companion to the public television series New Scandinavian Cooking with Andreas Viestad will transport home cooks and armchair travelers alike.
"[A] perfect marriage of fresh recipes, most of which aren't too difficult, and clean layout and design. Author Viestad finds a nice balance between seriousness and fun in his brief texts..." Publishers Weekly
With more than 100 recipes, 30 personal essays, food histories and 200 colour photographs, this title on modern Scandinavian cooking emphasizes simple, fresh, natural ingredients, whose flavours need little embellishment to create elegant and impressive dishes.
This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.
In Kitchen of Light readers are transported to Viestad's Norway--fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.
About the Author
Andreas Viestad is one of Norway's best-known food writers. He has a weekly food column in Norway's Dagbladet newspaper and is the host of the American public television series New Scandinavian Cooking with Andreas Viestad (airing in April 2003). He lives in Boston, Massachusetts, and Oslo, Norway. This is his first cookbook to be published in the United States.
Table of Contents
On the Wings of Fortune: 15
The Best Cure: 37
How We Survived: Cod and Potatoes: 53
A Midsummer Night’s Feast: 83
Talking Fish: 97
In the Land of the Midnight Sun: 113
Out on a Limb: 127
Sheep in Black Tie and Stockings: 155
The First Vanguard: 169
Christmas: Same Procedure Every Year: 187
The High Life: 203
A Secret Place: 219
Bring Me Berries: 245
Mail-Order Sources: 294
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