The New Nordic
The book is split into eight chapters, based on different food groups including ingredients found `from the forest', `from the sea', `from the land', and `in the larder', along with a basics chapter that demystifies the process of smoking food and other classic Scandinavian cooking techniques such as pickling. At the end of the book there is also a glossary explaining substitutes and hard-to-find ingredients. Recipes concentrate on modern, everyday dishes that use the freshest of ingredients and are simple to create. Indulge in Beetroot carpaccio with goat's cheese and minted pea relish or enjoy the simplicity of Fresh radishes with fennel butter and honey; move on to grander feasts such as Flaked salmon burgers with mayonnaise, pickled cucumber and fresh horseradish or Whole flounder with Nordic bread salad, Spiced beef with cauliflower steaks, honey parsnips and rocket; and not forgetting the classics such as Swedish meatballs, Danish smorrebrod, Gravlax cured with Juniper & mustard seeds, and gooey Cinnamon buns.
Matched with stunning Scandy-inspired photography throughout including imagery of landscapes, nature and produce shot on location, The New Nordic is a feast for all the senses.
|Publisher||Hardie Grant Books|
|Publication date||1 May 2015|
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