Scandinavian Feasts

by Beatrice Ojakangas

Book Overview

This book includes complete menus for celebrations of all sizes and seasons, featuring traditional and contemporary recipes from Denmark, Finland, Norway and Sweden. The recipes include traditional Scandinavian fare of appetizers, drinks, meats, soups, vegetables, desserts and baked goods.

• Format: Hardcover
• Language: English
• ISBN: 1556701799
• ISBN13: 9781556701795
• Release Date: January 1992
• Publisher: Stewart, Tabori, & Chang
• Length: 255 Pages
• Weight: 3.50 lbs.
• Dimensions: 1.0" x 8.8" x 11.2"

Customer Reviews

A Real Scandanavian Feast

After renting this book from my library and owning several of Beatrice Ojakangas' books I added this to my collection for its superb walkthrough of every dish and drink. I've tried several of the recipes and like those from her other books, I was not disappointed. This will definately be a part of my 'round the world cookery shelf and part of dinner parties for years to come. Enjoy.

The better artist ...

I should have been a chef. My friends say much nicer things about my cooking than my singing, that's for sure. Mostly I cook in my own franco-italo-thai style, but once in a while I suffer an irrational craving for the kind of food my grandmothers made. Hey, even vikings crave comfort food now and then! So, although I have shelves of exotic cookbooks, mostly gifts from relatives who have stayed home, this book of artful recipes and photos of Scandinavian Feasts is the book I rely on to transubstantiate nostalgia into food. And yes, Virginia, there is a Santa Claus, who lives on lingon and laks. Here's my grandmother's recipe for Swedish meatballs, which is exactly like Beatrice Ojakangas's in this cookbook: 6 tablespoons of butter 1 small minced onion 2/3 cup of bread crumbs 1 cup of water 3/4 pound of ground veal 1/4 pound of ground pork 1 teaspoon of salt 1 teaspoon of ground allspice 1/2 teaspoon of ground white pepper 1/2 teaspoon of sugar Saute the onion in one tablespoon of the butter until soft. In a very large mixing bowl, mix the onions, bread crumbs, and water. Let them stand a while. Add all the other ingredients, and beat them together until very smooth and fluffy, using an old-fashioned egg-beater for the exercise. (The book recommends an electric mixer.) Using two spoons that you've frozen in the snow (the book suggests using ice-cubes), shape the meat mixture into tiny meatballs (köttbullar) no bigger than kumquats. Use the remaining butter to fry the meatballs, shaking the pan constantly so that they brown evenly on all sides. Drain them and keep them warm on a platter. Use flour and good beef broth to make a gravy. Pour the gravy on the meatballs and serve hot, with Swedish mashed potatoes (potatismos) and lingonberries. Härlig! And good Yule to one and all!

A Great Resource for Culinary Culture of Scandinavia

This book is filled with great recipes. One of our favorites is the spice rye bread recipe that takes rye bread and infuses it with essence of orange and molasses. The book is not laid out traditionally with one section for beverages, one for appetizers, one for main dishes etc. That means if you are seeking inspiration for what dessert to bring to a gathering you need to have an idea of what you are looking for and consult the index. If you are interested in learning more about the cooking in Scandinavia as part of their culture and celebrations this is a great resource. For each season there are several menus revolving around specific celebrations. Most of the menus include drinks, appetizers, main dishes, and dessert. So far we have enjoyed every recipe we've made!

As always the best!

Beatrice Ojakangas proves again why she is the foremost expert on Scandinavian cooking. A great find and a good buy!

A Wonderful Book

This is a wonderful cookbook. I received it as a wedding shower gift and initially thought it to be a great coffee table book. It has become one of my favorite cookbooks. The recipes are easy to follow and I have never been dissapointed with any of my results. The illustrations are beautiful and I thoroughly enjoy the commentary of Ms. Ojakangas. This is a must have book for all cooks, Scandinavian and otherwise!