3 comments about Favorite Swedish Recipes (Dover Cookbook Series).

1. I like this little book and hope to make some great dishes for my family.



2. International cooking is yet another way to indulge in armchair travel---so, sparked by the WALLANDER series on PBS, I thought it would be intriguing to try some Swedish recipes.
   Wifstrand's small cookbook is a useful look into Swedish cookery---I was a bit surprised to find that American interpretations of some of the dishes are rather amped up in the way of spices, because these recipes are hearty, but plain. The sweets recipes rise above those of the main courses, but I have enjpyed everything I have tried.



3. You'll find a wide range of Swedish recipes, some that are common with almost all Scandinavian cooking, in this older cookbook. Some of the recipes would probably appeal to an older generation of cooks. There are recipes too that would fit modern tastes.
   
   Overall, if you are starting to collect Swedish or Scandinavian cookbooks this cookbook would make an excellent choice.
   
   Recommend.

5 comments about Authentic Norwegian Cooking.

1. My husband is Norwegian and I am Irish and Italian. We were at Epcot Center and stopped in Norway and had some lunch. Well, we enjoyed it so much that we purchaed the cookbook. The food in this cookbook brings back memories of his childhood. I would recommend this to anyone.



2. This is a great book. My grandmother, who came from Norway says it is the best she's seen for authenticity!! Great Great.



3. This book contains many of the traditional recipres my grandmother made when I was young. When she died her cookbook disappeared-this is a very suitable replacement. I highly recommend this book looking to rediscover their Norwegian roots.



4. Finally, Norwegian recipes just like my mother's. Perhaps it's because the author is from Oslo and so is my mom but I was so thrilled to see the food we grew up with in this book. This weekend I made the yellow pea soup and, of all the recipes I found online, this was the only one calling for whole yellow peas, which is what we used in my house. We always had Lompa, not lefse. This book has lefse recipes AND a lompa recipe. Another, Sandkake. Everybody wants to grind almonds into the batter but not in my house nor in this book.
   
   We lost our dear mother a few months ago and now more than ever I regret not learning more from her and this book is the next best thing. Thank you!



5. This is a very good cookbook for anyone interested in Norwegian cooking. The author explains a number of key issues in making traditional dishes (including rommegrot), and provides truly authentic recipes.
   
   The food in the cookbook very good. The desserts are rich, and just about every major ethnic dish expected (Troll cream, lutefisk, rommegrot, etc). The book even has a detailed section on ways to fold napkins.
   
   I am a fairly adventuresome eater, and this may lead to one caution with this book. Many books have conservative portions for desserts. Not this one. It is better if you are not quite sure how rich a dessert is to follow the recommended portion sizes.....
   
   Scandinavian cooking is underrated as international cuisine goes. I have to give this cookbook five stars and recommend it to everyone.

5 comments about Scandinavian Cooking.

1. My favorites were the Swedish Meatballs and Finnish Egg Cheese. Have yet to try them all but have not found one that I didn't like.



2. After I was first married, I purchased the HP version of Scandinavian Cooking. Wore the cookbook out from almost daily use. Am so glad Scandinavian Cooking was reprinted, because all the recipes are keepers. Every cook should have a copy, especially if they are married to someone from Scandinavian descent.



3. It has a great look to it and the recipes look wonderful. It has Danish Kringle and I'm in the process of making that. I look forward to trying many more of the recipes soon. I'm going to order 2 more copies for my mother and friend.



4. A wonderful book that combines a little trivia, a little history, and a little understanding into a culture that is widely ignored yet offers some amazing flavors in the culinary experience. If you are going to purchase this book, buy it with the Scandinavian Baking companion, as the two go well together and will assist amazingly in the creation of your own smorgasbord! I have used the recipes as additions to traditional American favorites for the Christmas holiday season and have gotten rave reviews (from children AND adults!). If you are bold enough to try some interesting combinations (oranges and garlic, anyone?), you won't be disappointed.



5. This is a neat book with not only recipes but some history as well. I tried out some of the recipes for Christmas cooking, yummy.

5 comments about The Best of Finnish Cooking.

1. Hi Taimi! It's been 40 Years, since we arrived from Our Homeland "Finland" to this land of Opportunities. I never knew you could Cook. Congratulations to Your Book. (Old Room-Mate Jane) If you get this, E-Mail me: jtymon@4link.net



2. Hi Taimi! It's been 40 Years, since we arrived from Our Homeland "Finland" to this land of Opportunities. I never knew you could Cook. Congratulations to Your Book. (Old Room-Mate Jane) If you get this, E-Mail me: jtymon@4link.net



3. "New" E-Mail:jtymon@hotmail.com Love to hear from you.Your Book is Great! Jane T.



4. I have tried for years to duplicate my Finnish grandmother's cooking. Asking for her recipes is hopeless...in her mind she just throws things in a pan and they come out that tasty. (She is constantly telling me it is not worth my time because her only secret is that Finnish cows, chickens, and fish are much happier and treated nicer than American animals, and therefore taste better.) This book is the first (and only, so far) Finnish recipe book I've found that carries many of our family's traditional recipes. It is easy to follow and I have had success with every recipe I have tried.



5. This is a good book with all the favorite meals thatFinnish Americans grew up with.

5 comments about The Swedish Table.

1. The Swedish Table demonstrates that not only are the French good cooks, but so are the Swedes!
   
   Helene Henderson was born and raised in Sweden. She learned cooking from her grandmother and worked in the family business. She owns a catering business in Los Angeles where she is known for utilizing organic food. She lives there with her husband and three children.
   
   This book has some lovely color photos. Henderson takes us on a journey with each recipe and makes me feel her enthusiasm and love of her heritage. Her recipes are easy-to-read and being she has been living in the United States, she understands what we don't know of her culture and does an excellent job at explaining the food and culture. Her recipes are so well written that this book is perfect for the novice or for the person curious of Swedich cuisine.
   
   The chapters included in this book are: Hot and Chilled Soups; Potatoes; Meat, Game and Chicken; Fish and Shellfish; Vegetables and Salads; Sandwiches; Eggs, Waffles and Pancakes; Desserts, Pastries and Bread; Beverages; and Wild Berry Preserves.
   
   Some wonderful recipes you will find in this book are: Gravlax and Nasturtium Sandwiches with Mustard-Dill sauce, Lentil Soup with Roasted Garlic and Baby New Potatoes, Roasted Baby Beet Salad, Sweet Rolls with Almond Paste.
   
   I would have never thought that I would be a fan of Swedish food, but now I am. This book has inspired me to research more about the country and desires to visit the country.



2. I got this book from the library, and I'm going to have to buy my own copy. My children love the Swedish Pancakes (and I love how easy they are), and my husband and I enjoyed the Lime Marinated Chicken Sandwiches. The Yellow Split Pea soup was fabulous (adding a few chopped tomatoes on top was interesting and yummy). I highly recommend this book; the explanatory notes taught me a lot about Sweden.



3. I like books like this one - with memories, family stories and home recipes. The sweet rolls I baked were perfect. I miss pictures - there are only a few. The book is worth to buy because it presents regional Swedish kitchen which is not very popular. We think about French or Italian kitchen, but the Swedish may be good as well and not boring. Healthy, light and colourfull.



4. I got to Swedish cooking in a bit of an unorthodox way: I was reading the books of Stieg Larsson, and he spends a lot of time describing what his characters are eating. The food sounded wonderful, and of all the books I got to explore Swedish cooking, this one is the most user-friendly, realistic, and covers the most ground. There are a number of fine books on Swedish cooking, mostly from Britain, but they seem to be written more from a "fine cuisine" standpoint, whatever the jacket says (lovely pictures, though). This is food you can make every day without loads of fuss. The author also discusses what is and is not available in the US, and what local substitutes to make. Through her anecdotes, she communicates the ethos behind Swedish food, the emphasis on fresh and local when possible, but also the role that preserved food, berries, pickles, cheese, smoked fish and game, plays in a country where a large part of it is above the Arctic Circle, and farming is a short and sweet rush. I highly recommend this for anyone wanting to learn about and cook a very underappreciated cuisine (in the US anyway) without spending half the day in the kitchen, or buying a ton of odd ingredients you'll only use for one dish.



5. My mother was born in Sweden and has lived in the United States for 30+ years. Swedish specialties have always been important to us. As I have tried to master key Swedish recipes and delicacies myself over the years, I have struggled find cookbooks that were practical and meaningful to my life today. Many of the old Swedish cookbooks that I grew up with and have come across over the years seem to be from the 1950's or earlier and call for ingredients that are impossible to find in the United States and/or aren't palatable to most non-Swedes. Helene Henderson's Swedish Table is the first cookbook I have found that covers all of the Swedish classics like Gravlax, potato pancakes, pyttipanna, pea soup, swedish meatballs, kräftor, and Swedish potato salad, while using ingredients that are readily available today in the United States. The dishes themselves aren't modern, however, and she is careful to provide information about how the dish is classically created in Sweden, as well as the Swedish translation of the name of the dish, all of which I value greatly. She spends several pages in the book discussing Swedish traditions and holidays and provides guidance for preparing a Swedish Christmas feast, the traditional Smörgåsbord, a Midsommar celebration, and a kräftor (crayfish) party! She's spot on in her descriptions of classic Swedish traditions. Also, Helene's background is fascinating (as she describes in the book) and she is now a successful caterer/chef in L.A. (after having grown up in Northern Sweden), so she's a fantastic cook! These recipes are delicious.
   
   I can't say enough about this cookbook. If I could give it more stars I would. I wish Helene would give us some more books! I refer to this cookbook frequently and it is my go-to guide for authentic Swedish cooking. My mother even recommends it!

2 comments about Waffles, Flapjacks, Pancakes, Blintzes, Crepes, Frybread: From Scandinavia and Around the World Revised and Expanded.

1. Every Sunday for the last six months I have used a recipe in the cookbook for dinner. That is my most hectic day with church and family. Anyway, the recipes are great. We try a different country every week. My kids LOVE the Norwegian pancakes the best. The Finnish waffles are wonderful too. All of the recipes can be made in about thirty minutes--including cooking time. It is great. Most of the recipes are from northern and western Europe. But there are Chinese and Chilean recipes too. We try to find where an ancestor lived and try those recipes first.
   
   Pancake Day is fun too!



2. This book is TINY physically, which ends up being a good advantage. I gave it to my bro who bought some stupidly overpriced waffle maker, so I wanted to buy him 4 waffle books as a joke...well he took this book pretty seriously and thought this was an awesome gift and called me up about how awesome the recipes were from this book. There are tons of good recipes that fit in...wait for it... YOUR BACK POCKET.
   
   Imagine this scenario: You're in your mid twenties, a software engineer, and you're at another of those "mingling" parties with your work "friends", when suddenly one of them says "anybody want to see my waffle maker?" You immediately get to ONE UP everybody in the crowd (it's also at your own apartment party), so a wide grin spreads across your face. Whoever starts talking, you don't care, because as soon as they do....you pounce by starting on a loud wise-guy-accented drone: "Well look what we have here *pulls waffle booklet out of back pocket with two fingers, extra slyly*, could this be a RECIPE BOOKLET for that waffle maker? Step aside ladies, get me these ingredients, and let's get em waffles going!".
   
   My brother hasn't told me yet if this has happened, but I'm betting it will.
   
   Also the physical binding of the booklet is rather sturdy. My estimation for the lifespan of this book ranges between 50-150 years if maintained and oiled properly. The paper is of good quality stock with a smooth finish, indicating it has not been recycled and has a high alum content (so hippies beware), and the plastic cover is surely resistant to batter splatter, while still maintaining a great photo cover of pixellated text and foodstuffs.

5 comments about The Scandinavian Cookbook.

1. Cross-Posted from LibraryThing.
   
   Trina Hahnemann's cookbook is visually stunning and a very diverse introduction to Scandinavian cooking as a whole. The book is designed to be a seasonal cookbook, so recipes are presented in a monthly format with attention paid to the shifting weather and moods.
   
   When Trina says in the introduction, "I still strongly believe that you should try to buy as much local produce as you can..." there should have been stress placed on the quality of ingredients as well as seasonality. In cooking through a few of these recipes, one thing became abundantly clear - Scandinavian cooking relies heavily on the base flavor of the ingredients. Seasoning was minimal and relied heavily on salt and pepper and little else. If a dish called for a side condiment or pickled something, this was generally a well-called for spark of flavor.
   
   Of the recipes, we tried in the book:
   
   Caraway Seed Bread: Easily made in an evening with quick-rise yeast (this cuts rise time in half). The superfine sugar is easy to locate in grocery stores. The buttermilk base helped create a dense, sweet loaf and the caraway flavor was prevalent.
   
   Wienerschnitzel with braised potatoes: It's admitted upfront that although this dish originated in Vienna, it's become a classic throughout Europe. This version took no time at all to put together and cooked easily on a weeknight. The seasoning is incredibly light, but when you serve with anchovies, capers and lemons, the flavor comes together.
   
   Captain's Stew: A comfort food that will become a staple. Best described as a mashed potatoes and chuck steak, this does have a healthy dose of black pepper, but is again, lightly seasoned. We served with pickled beets and found the flavor combination to be really good.
   
   Baked Trout with New Potatoes and Smoked-Cheese Cream: The vegetables and trout were perfect. The potatoes called for rygeost or smoked ricotta cheese - neither of which were available locally. We ended up improvising by taking cream cheese and mixing in a bit of liquid smoke after reading up on the consistency. We're not sure how close it was, but the side dish was really good and something we'll make again.
   
   Chicken Liver Pate with Aquavit: Aquavit was not available locally after checking at three different liquor stores. So for a week, I made my own Aquavit using vodka and a spice mixture. The chicken liver pate was still lightly seasoned, which did not work in this dish's favor. The homemade Aquavit flavor was there, but it mostly tasted of chilled chicken liver and a hint of sour cream.
   
   There are other recipes I'd like to try, which definitely holds favor with this book. I have two bits of criticism to offer. The first is that the glossary is incredibly light and concentrates on the wrong ingredients in many cases. While time is spent ingredients like Beer, Beets, Mustard and Salmon, ingredients like rygeost never make the list. The second is that the book is missing is a good substitute/how-to list - for ingredients that may be difficult to find outside of Scandinavia (homemade Aquavit is mentioned in the glossary but no recipe is offered). Substitutions are mentioned occasionally, but are rather hit-or-miss and sometimes make little sense. (Under Creme Fraiche, she says, "In the United States, reduced fat sour cream is used instead." - I found this rather odd since I can get Creme Fraiche in the same space as sour cream at any mega-mart nowadays.)



2. ths is culture speaking of food and the recipes are fresh though based on tradition. Wonderful



3. Basically Danish dishes with a modern touch. Some wellknown Swedish and Norwegian dishes thrown in as well. Do not expect the author to be totally true to tradition. Actually there is no Scandinavian tradition per se; each country has its own cuisine, albeit similarites.
   
   The book is of the coffee table kind with outstanding pictures. Around 2/3 of the book consist of scenery and food pictures. The book would be a great present to somebody who wants to know a little bit about food in Scandinavia.



4. At first glance, this is an utterly beautiful book, with full-color, glossy photos of food and Scandinavian landscapes--food and travel porn at its best. Trina Hahnemann divides her recipes into the four seasons, which is an increasingly popular style of organizing a cookbook. It doesn't always work, but I think in this case it does, as she is in part emphasizing the seasonality of food in Scandinavia--especially the foods that are fished or hunted. She also puts together menus for different holidays, which is appropriate considering most of her readers in the United States will not be familiar with the customs in Sweden and Norway (the two cuisines most often highlighted).
   
   All that being said, I have tried one recipe from this cookbook, and it was very nearly a disaster. I made the 'Rice Pudding with Warm Cherry Sauce,' a dessert traditionally eaten following Christmas dinner. The first pitfall was far too much salt in the rice pudding (and I used less than what was instructed), an error, I suspect, of translating from metric to English measurements. The second was too much sugar and corn starch in the cherry sauce, making it very closely resemble canned cherry pie filling. Not the result I wanted when I spent a small fortune on organic frozen cherries. I was also confused by her insistence that the pudding be eaten cold, as my second generation Swedish immigrant grandmother always served rice pudding warm. The resulting dessert was edible, but just barely.
   
   I am not willing to give up on this cookbook, however, as it has too many promising recipes to try, including ones to use up my significant other's vast quantities of venison in the freezer. I will come back to this review and rating once I have tried others, but for now I must say I was very disappointed.



5. Beautiful cookbook and well thought out. Great pictures and written well. This would be a perfect gift for someone.

5 comments about Finnish Cookbook (International Cookbook Series).

1. This book is an introduction to the Finnish kitchen. Ojakangas, a second generation Finnish-America, learned some traditional Finnish dishes from her grandmother. But when her husband was awarded a Fulbright grant in Finland for 1960-61, she was able to get make an intensive study of Finnish food culture. She discovered how some of the dishes she had learned to make as a child had roots deep in Finland, while others were presumably American creations. In this collection of recipes, Ojakangas focuses on the foods found on Finnish tables, although she does include some of the Finnish American traditions that have become standard in Finnish-American culture.
   
   The book makes fascinating reading, for Ojakangas provides not only the common recipes, but she also includes with each recipe a brief description of how the dish fits into the context of the daily diet. Rather than following the standard American cookbook organization of appetizers and soups, main dishes, sides dishes, and desserts, Ojakangas pay close attention to which types of foods are most important for Finns and how they are used together. With this in mind, the book begins with breads, moves on to the coffee table (mainly cookies and cakes), pastries (both sweet and savory), soups, fish, meat dishes (heavy on the liver, pork, and sausage, and very little chicken), vegetables and salads (mostly roots, very little greenery), desserts (fruit soups and porridges), dairy and eggs, beverages, sauces, and sandwiches (open-faced). At the end of the book is a chapter with suggested menus for special occasions and a selected reading list and bibliography.
   
   This is the best and most authentic Finnish cookbook that I've come across in English. I've tried out a few Finnish American cookbooks, and although their recipes may be tasty, they often are distinctly American in flavor, with many more ingredients like green vegetables than one would ever find in Finland. In this book, we find recipes for all the Finnish standards, for everything from kalakukko to maksalaatikko, from mämmi to sima. Ojakangas provides both the Finnish and English names for each dish; although the Finnish is generally quite accurate, there are a few typos. (I stared at "valdemariisi" for quite some time before I realized it should have been written "vadelmariisi", or raspberry rice.)
   
   The culinary descriptions make this book great reading for anyone contemplating visiting or living in Finland for an extended period. I sure wish I had read it before heading off to study in Finland as an exchange student. The first week I arrived in the country, my host-mother showed me around the kitchen and told me to make myself at home. Then she went off to work in Helsinki for the week, and I was left to fend for myself along with her teenage daughters. By the end of the week, I was starving, having consumed all the food that was familiar to me in the first few days. When my host-mother returned from Helsinki and heard that I had reported there was no food in the house, she became very upset, and showed me a large sack of potatoes and other mysterious food stores. At the time, although I was an decent pasta cook and could make some passable stir-fried vegetables, I had never cooked a potato in my life-nor did I know what to do with any of the other foods in the kitchen. I didn't know what Finns ate or when they ate it, so I was completely at a loss when left to feed myself in a Finnish kitchen. A thorough reading of this book before leaving home would have provided a great preparation for what I would find in Finland. I would not have been so surprised by the dark chewy breads, the early meal times, and the importance of lunch and coffee-hour rather than dinner and dessert.



2. This book is really a keepsake for the newest Finnish generations. I didn't have a recipe book from my grandparents or aunts, but there are so many things my grandmother made and she was also from Northern Minnesota. The only thing I wish it had more of was pictures, but the author is so knowledgeable, that this book is a must for the 3rd and 4th generation Finns.



3. My first husband was a Finn, bred, born and raised, and often longed for the food of his youth. This book was invaluable; it had all the recipes for dishes that he missed, with instructions that let me turn out perfect pulla (a wonderful bread), kalakukko (rye bread stuffed with fish and bacon) and piirakka (rice or potato pasties) in record time. Some of the cultural information is a bit dated in my edition (I have the old 60s version), but it was still an interesting read. My daughters still make piirakka every Christmas Eve.
   
   My edition has a typo that I hope has been corrected in the newer one. The recipe for lutefisk starts with "Take a large fried codfish..." It should, of course, be a large dried codfish.



4. This is an excellent Finnish cookbook. My wife, who is of Finnish decent, has been thrilled with her copy. She says she has found many recipes that her mother and grandmother both used and it is especially fun to read the titles in the Finnish words she has known . We use a great deal of Finnish food in our daily diet, but there are a great many in this book that are yet to be tried. Beatrice Ojakangas deserves 5 stars for putting forth such a great book, and for mixing in a little of Finnish culture as a bonus.



5. I love this book. When I married a Finn, (in 1980) his sister gave me this book. I've had it for years and use it whenever I need a Finnish recipe. According to my in-laws, the recipes are very authentic. I eventually bought both of my daughters the book for their cookbook collections. Make the Pulla (coffee bread) it's the best!

5 comments about Aquavit: And the New Scandinavian Cuisine.

1. This book is a delight to read, and the photographs are marvelous. The recipes are excellent and have provided inspiration for exploring my cultural heritage in a delicious and healthy way. I particularly appreciate the emphasis on fish and seafood.



2. Impressive Marcus Samuelson book. Gorgeous pix of inventive dishes. My used copy is in great condition and arrived quickly.



3. Ethiopian chef Marcus Samuelsson first made a splash when he founded Aquavit,a Scandinavian restaurant. He reinvigorated Scandinavian cuisine from its usual drab Northern flavors. After all,let's remember that in "Babette's Feast",the heroine prepares a fancy French feast--not a Scandinavian one(!!!)
   
   "Aquavit" has numerous delicious and easy recipes. There's a mango chutney,a "grandmother's chicken soup" (with plenty of African flavors),Salmon in Orange-Fennel Broth,and Juniper-Apple Soup. Samuelsson is an expert in blending spices and flavors.
   
   There are some drawbacks--not all of the recipes are practical,and the pictures show the dishes to be a bit too frou-frou for the everyday. It's more of a coffee table book than everyday use.
   
   "Aquavit" marked Samuelsson's cookbook debut. His "Discovery of a Continent",however,is an excellent follow-up. When he explores African cuisine,he's at the top of his game. He may have reinvigorated Scandinavian cuisine-but he introduced African cooking to the world!



4. Ever since my husband found out he was part Danish, he's really embraced his Scandinavian background (case in point, we went to Denmark for our honeymoon). We're big fans of Chef Samuelsson and have dined at his meat/seafood restaurant in Chicago and made our first visit to Aquavit earlier this year.
   
   I've been hesitant to buy this book only b/c I expected the recipes to be way too complicated for home cooks. We love to cook, but I tend to stay away from overly fussy recipes. I finally bought it a couple months ago b/c Samuelsson was going to be at a food and wine event in Chicago and we wanted to have an autographed book, and I thought this would be the most appropriate one to have him sign.
   
   Well I'm happy to say that after trying a few recipes, this isn't just a pretty coffee table book, but an actual cookbook I can see us using fairly often with recipes that are actually quite easy to execute.
   
   So far we've tried the Swedish Roast Chicken w/ Spiced Apple Rice (loved the spice combination and even used it as inspiration for our Thanksgiving turkey), the Lamb Sausage Wraps w/ Spicy Sauerkraut and Garlic Mashed Potatoes, as well as the brine and Glogg Sauce from the Crispy Duck recipe (he just used the breasts, but we roasted a whole duck following methods from a combination of recipes).
   
   There are definitely a lot more recipes left to try, but so far we haven't been disappointed by these. I also like the additional suggestions and commentary that he includes with each recipe.
   
   Overall I'd say this is a great book if you want to explore a more modern style of Scandinavian cooking...and don't be intimidated by all the glossy pictures of fancy food! I'm not sure if I'd consider this a book for beginning cooks, but it does have a mix of easy-moderate-more advanced recipes that aren't as advanced as you might expect and turn out to be quite tasty.



5. Not the same as eating at the restaurant, but pretty close. A wonderful variety. Easy to follow instructions. Delightful "liner" notes accompany many of the recipes.

5 comments about Kitchen of Light: The New Scandinavian Cooking.

1. a grate lamb and cabbage stew even better left over the next day wonderfull thats all i can say



2. I've been cooking through this book for the past two months, and have yet to find a recipe that disappoints. What I love is that it uses simple ingredients, but combines them in ways I hadn't thought of before. His broccoli dish with capers and anchovies is a new standard preparation for broccoli in our household now, and the seared fish with carmelized onions is spectacular, as is his roast chicken with leeks recipe.
   
   What I particularly love is that almost all of his dishes can be thought of as week-day dinner meals, but their flavor and visual appeal make me feel like a much better cook than I really am!
   
   Plus, the abundance of fish recipes has been terrific, since we've been trying to incorporate more of that into our daily meals of late. All around a terrific book!



3. You just have to get this book to appreciate all the wonderful recipes it contains. Wonderful pictures of the countryside makes me wish I can visit one day. You won't be disappointed.



4. My wife and I enjoy Andreas Viestad whenever he is cooking on the pbs channel. We love the TV show and we are equally happy to have this book and it's recipies.
   I bought a used paperback copy of Kitchen of Light. It is just like new, and a great bargain. It is perfect in every respect, but one. The printing of light text on a low contrasting background of light blue is difficult to read, especially with the glare of light on the glossy paper. I don't know if this is the case with the hard cover edition. Anyway, we are happy, but suggest that future books or printings are easier on the eye.



5. This book has some very interesting stories and information besides the recipes. I really enjoyed reading it. If you like Andreas on the show, you'll likely enjoy the book.