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Scandinavian cooking / Beatrice Ojakangas.

by Ojakangas, Beatrice, 1934-

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Minneapolis : University of Minnesota Press, 2003.

Cooking, Scandinavian.

9780816638673 (paperback)

xviii, 296 pages ; 23 cm

First University of Minnesota Press edition.

Breakfasts and brunches -- Smørrebrød -- open-face sandwiches -- Lunches and suppers -- Holidays -- Celebrations -- Dinners and buffets -- Smörgåsbords.

"Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smorrebrod (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smorgasbord!" "Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occasions and seasons - from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smorgasbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a sumptuous Midsummer's Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glogg."--BOOK JACKET.

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