The Best of Croatian Cooking (Expanded Edition) by Liliana
& Gordana Pirker-Mosher (Hippocrene Books, Inc.)
, a beautiful and geographically diverse country on
, offers a sunny Adriatic coastline and breathtaking scenery, as well as a
distinctive culinary tradition that combines central European,
, and Near Eastern influences.
The more than 200 recipes featured in
The Best of Croatian Cooking, by Liliana Pavicic, an elementary school
teacher, and Gordana Pirker-Mosher, a native of Croatia who emigrated to Canada,
include classic dishes like Turkey with Pasta Tatters, Strudel with Sautéed
Cabbage, and Black Risotto, which is prepared with cuttlefish ink. Also included
are over 50 dessert recipes for fine tortes, cookies, and all variety of
strudels (poppy seed, carob, apple, apricot, cheese, walnut and more). The
authors’ introduction to
and its cuisine provides insight into the development of the culinary tradition
through the centuries, as well as the specialties of the various regions in
. The addition of a chapter to this expanded edition on Croatian wines completes
the culinary tour offered through the pages of this book.
The Best of Croatian Cooking also includes time-saving tips and ideas
for lightening the recipes to accommodate modern tastes and healthy lifestyles.
The recipes are in a step-by-step format, and all are adapted for the North
Kitchen of Light: New Scandinavian Cooking With Andreas
by Andreas Viestad, Mette Randem (Photographer)
(Artisan) Andreas Viestad is
's premier food columnist, a
gifted cook, and an ambassador from the "Land of the Midnight Sun." In
Kitchen of Light he introduces us to his
– 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, both serious and fun, and flavorful
recipes, Viestad shares this philosophy of nature as he shows us how to cure
gravlaks, to make butter, to prepare a midsummer night's feast of poached
salmon, even to flambé a pork tenderloin with
's favorite spirit – Aquavit. There is
an entire chapter on cod and potatoes, stapes of the Norwegian diet.
Modern Scandinavian cooking seems ideally suited to the way we eat now, with a
healthy dose of fish and respect for ingredients that lets their flavors shine.
In fact, about half of the book is dedicated to fish dishes.
Kitchen of Light
contains more than 100 recipes, 30 personal essays and food
histories, and more than 150 color photographs. An
inspired cookbook, with its clear layout and design, companion to
the American public television series New Scandinavian Cooking with Andreas Viestad, transports home cooks
and armchair travelers alike.
Mashed Rutabaga and Pork Rib Roast with Cloves
Sweet Chili Glaze and Charred Sage, and Thyme-and-Garlic Steamed Mussels
with a Hint of Cinnamon
Truffled Cod with Garlic-Veal Glace and rustic Potatoes with Goose Fat and
Lamb Chops with Mushrooms, Zucchini, and Yogurt-Mint Sauce
Onion Pie with Jarlsberg and Thyme
Summer Berries with Bay Leaf Custard
The Devil's Rhubarb
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