Camilla Plum Livres

NATIONAL & REGIONAL CUISINE. With sections on vegetables, spices, herbs, berries, fruit, meat, fish, seafood, eggs and baking, this is the ultimate guide to Scandinavian cooking. It includes 100 essential ingredients and 200 recipes selected by Camilla Plum, an authority on the distinctive produce of Scandinavia, that celebrate the varied cooking methods and techniques of keeping meat and fish fresh still being used today. From crayfish to lingonberries, by way of venison and rye bread, the information and recipes in this book give you a fascinating insight into the Scandinavian kitchen.

With sections on vegetables, spices, herbs, berries, fruit, meat, fish, seafood, eggs and seasonal baking, this is the ultimate guide to Scandinavian cooking. It includes 100 essential ingredients and 300recipes selected by Camilla Plum, an authority on the distinctive produce of Scandinavia, and book celebrates the varied cooking methods used to make the most of Nordic ingredients, from salting and jamming to eating fresh from the wild. From crayfish to lingonberries, by way of venison and rye bread, the information and recipes in this book give you a fascinating insight into the Scandinavian kitchen and offers a truly fascinating insight into the food culture and philosophy of Northern Europe.

"Mormors mad" er Camilla Plums kogebog, hvori hun har samlet sin families livretter. Opskrifterne i bogen byder på traditionelle retter, men opdateret så det passer med den madånd, som vi har i dag. I "Mormors mad" er der både gamle kendige, men i høj grad også mere ukendte klassikere, som har rod i den danske madkultur. Der er opskrifter til alle Danmarks fire årstider og der er fokus på, at ingredienserne passer naturligt ind med de forskellige sæsoner. Kylling om sommeren, svampe om efteråret, simremad om vinteren og så fremdeles.