Kitchen of Light: The New Scandinavian Cooking

Scandinavian Cooking
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I asked Meyer about the gap between traditional Scandinavian, or perhaps what a lot of people think of as Scandinavian-American cooking, and New Nordic cuisine. Unlearning stereotypes Much of the Scandinavian food served in the U. What you bring with you is not necessarily representative of the region or the country, and what survives of those things is also very few—so you have like two, three different selection processes.

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Greek Cookbook: Village Taverna Recipes. Shop Our Brands. Zeebra Books. December 14, And the interesting thing is that people seem to like my storytelling as well, plus the more than hundred recipes of everything from rustic classics like Lamb and Cabbage, to Aquavit Sorbet. Home About Help Search.

And lutefisk and potato sausage is at the very periphery of what I see. And while this cookbook author is not from Scandinavia, she lived there for a while and also gives an academic authority to her work.

Simple Salmon Mousse from Kitchen of Light: New Scandinavian Cooking by Andreas Viestad

Many branches, all inspired Ultimately, there are so many different ways to look at the food, from Scandinavian-American to the chef-driven New Nordic, and the modern Nordic cooking that reflects what people eat in those countries today. At the conference Viestad talked about the Italian dishes that he had created at his farm in Norway. Though they looked Italian and were inspired by his travels, they were created with ingredients from the area, making them a type of Italian you could get nowhere other than in Norway.

You can have a Nordic restaurant in Portland, much the same way you can have an Italian restaurant in Vancouver. But the most interesting way to be inspired is to look at the idea behind, which is an ongoing investigation of what your place tastes like. What is unique to the Pacific Northwest? Think globally, eat locally The focus on local flavors is perhaps that idea that has helped to propel Nordic cuisine onto the worldwide stage.

But it continues to inspire.

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Notes about Recipes in this book

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Last Name. Yes, I would like to receive emails from The Norwegian American. What is unique to the Pacific Northwest? Think globally, eat locally The focus on local flavors is perhaps that idea that has helped to propel Nordic cuisine onto the worldwide stage. But it continues to inspire. Find her on Facebook www. This article originally appeared in the Sept. October 15, December 14, September 30, Catching the Arctic Illness in Svalbard.

The American dream of Norway.

KITCHEN OF LIGHT

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