Nanna Rögnvaldardottir est l'autrice de livres de cuisine et la critique culinaire la plus en vue d'Islande. Son travail explore le lien profond entre la nourriture et la culture, en examinant à la fois la tradition et l'innovation dans les arts culinaires. À travers ses écrits, Nanna célèbre la richesse de la cuisine nationale et internationale, invitant les lecteurs à découvrir le monde des saveurs.
Traditional Icelandic cuisine, with sections for the ocean, the coast, the countryside, and the mountain. No food stains. Gorgeous illustrations, interesting recipes—like lamb blood pudding, gravlax, trout soup, skyr with berries, reindeer steaks with red wine sauce.
The author includes favourites that have endured through the years and the best of recent dishes that still reflect Icelandic ingredients and cooking methods. Sample such delicacies as Grilled Rosemary-Flavoured Char, Braised Wild Goose with Fruit Stuffing and Bilberry Ice Cream. Home chefs will welcome the helpful chapters on Festive Food Traditions and Icelandic Ingredients.