Kitchen of light : new Scandinavian cooking with Andreas Viestad
(Book)

"Companion book to the public television series 'New Scandinavian Cooking'"--Cover.

Includes index.

Kitchen of Light marks the cookbook debut of one of public television's newest and most charismatic chefs. Andreas Viestad is a gifted cook, Norway's premier food columnist, 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 his philosophy of cooking 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 flambe a pork tenderloin with Scandinavia's favorite spirit -- aquavit. While explaining the new cooking of the north, Viestad also looks to Scandinavia's traditional cuisine and shares, in lyrical prose, his passion for classical dishes such as Mashed Rutabaga and Pork Rib Roast with Cloves, served each year at Christmas, or Summer Berries with Bay Leaf Custard, prepared just as wild strawberries come into season. This inspired companion cookbook to the public television series New Scandinavian Cooking with Andreas Viestad will transport home cooks and armchair travelers alike with its more than 100 recipes, 30 personal essays and food histories, and more than 150 dazzling color photographs.