With more than 100 "refreshingly un-chefy" recipes, Andreas Viestad transports readers to cultural and culinary Norway. He emphasizes fresh ingredients whose flavours create delicious and impressive dishes including Pepper-Grilled Scallops, Dill-and-Fennel Stewed Lamb, and Cumin-Baked Parsnips. Andreas shows readers the best way to cure gravlaks, make butter, prepare poached salmon for a midsummer feast, and how to flambe pork tenderloin with Scandinavia's favourite spirit-aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.
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Amazon.de
In Scandinavia, where the land stretches far enough north that half the year can be bathed in constant light or constant darkness, the notion of a "kitchen of light" has special meaning. In the case of Kitchen of Light, the cookbook by Norway's best known food writer, Andreas Viestad, and companion book to the TV cooking show of the same name, it means the shedding of light on a long-overlooked cuisine and culinary tradition. There is more going on in the Land of the Midnight Sun than smorgasbord.
Fresh, local, and seasonal ingredients need not always be a notion married to temperate agriculture and culinary zones. The seasons of fecundity can be compressed; the nature of local can truly be wild. Such are the lessons in Kitchen of Light. There is an underlying joy throughout this book: the long winter has been beaten back and great food once again weighs down the table. Viestad takes the reader into the country and into the lives of the people who have made something of a celebration of food and cooking.
Duck Soup with Madeira ought to wake up the sleepiest palate. In centuries past, Maderia was bartered in Norway for dried salt cod. Porcini Consommé gives honor to the brief but glorious wild mushroom season. An entire chapter is given over to gravlaks, cured salmon you can do at home with spice and Aquavit. In a land where cod and potatoes are no joke, Viestad proves that a contemporary touch can be both relevant and exciting. Yellow and Red Cod with Pomegranate-Mango Salad, anyone? Feasting is well-represented, and seafood lies at its heart--salmon, halibut, mackerel, pollock, shellfish. And just when you are falling into step, Viestad turn the corner and presents the likes of Glazed Leg of Lamb with Roasted Root Vegetables.
In the end, after reading and admiring this beautifully photographed and designed book where travel meets food meets joy, you'll have a much better insight into the people of Scandinavia, and probably a deep and unresolved desire to travel and dine there. Kitchen of Light is not only enlightening, you can bring it home. --Schuyler Ingle -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Pressestimmen
"Refreshingly un-chefy. An enjoyable, beautifully illustrated book."
--San Francisco Chronicle
--San Francisco Chronicle
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1 von 1 Kunden fanden die folgende Rezension hilfreich
Von Engelchen
Format:Taschenbuch
Die Rezepte sind einfach nachzukochen und gut durchdacht. Und sie sind super lecker.
Das Buch ist gefüllt mit wunderschönen Bilder aus Norwegen und Geschichten zu Land und Leuten.
Freude für den Geist, den Magen und die Sinne.
Das Buch ist gefüllt mit wunderschönen Bilder aus Norwegen und Geschichten zu Land und Leuten.
Freude für den Geist, den Magen und die Sinne.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com:
4.8 von 5 Sternen
25 Rezensionen
29 von 31 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen
A great book. Norwegian Heritage not required.
3. Januar 2004
Von A
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
This is a wonderful book. The author has cooked up a book of food and recipes from Norway that is very personal and beautiful. The recipes are a superb selection that vary from traditional fish recipes that are as old as Odin and the Norwegian Sea to recent introductions of culinary delights and the twists that trade has conjured in modern Norwegian kitchens. The book is not just a list of recipes, and this is what sets this book apart. The author has given background information about the recipes and includes quite a bit of history and personal stories that bring the reader right into Andreas Viestad's kitchen. The photography by Mette Randem is amazingly beautiful, giving the book an added experience to the reader/cook. To be short, this is the book you are looking for if you are reading this sentence.
31 von 34 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen
CLIMATE IS COLD BUT COOKING IS HOT!
3. Juli 2003
Von Gail Cooke
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Temperatures may plummet but the cooking is hot and delicious in this intriguing cookbook, a companion to Viestad's upcoming PBS series. He's young, adventurous, and has an appealing approach to food.
In his own words "Kitchen Of Light" "is a book that features food and recipes from Scandinavia, the northernmost part of Europe. Our culinary traditions are all about proximity to nature - an important part of our lives."
Those words take luscious life as we find Viestad on a beach in a mobile kitchen presiding over cod carpaccio, baked halibut, and arctic cloudberry cream. Honey coated leg of lamb with winter vegetables is served in an ancient Viking city, and the dauntless young chef even takes to the water on a fisherman's boat to prepare cod roe and cod with truffles.
Good food brings the holidays to mind and we find a fitting yuletide celebration with Christmas pork rib and rice pudding.
There is more, much, more, and all of it mouth watering. Where else will you find the best cheeseburger in the world made of grouse, venison, pork and fois gras topped with Norwegian cheese?
- Gail Cooke
24 von 26 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen
Especially commended and recommended for aspiring chefs
17. Juni 2003
Von Midwest Book Review
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Kitchen Of Light is the official companion book to the public television series "New Scandinavian Cooking with Andreas Viestad". Excellent color photographs, mouth-watering recipes, and vignettes of the lives and culture that embrace these taste-tested dishes abound. From Salt-Baked Salmon; to Mussels with Aquavit; Wild Blueberry Parfait; and Juniper-Spiced Venison, each individual, mouth-watering dish is wonderfully presented with painstaking attention to detail combined with easy-to-follow instructions. Especially commended and recommended for aspiring chefs and kitchen cooks interested in delving into Scandinavian cuisine (particularly the seafood dishes), Kitchen Of Light is an invaluable addition to any personal or professional cookbook collection!
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4.8 von 5 Sternen
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