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- 272pages
- 10 heures de lecture
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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.
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The Scandinavian Kitchen, Camilla Plum
- Langue
- Année de publication
- 2010
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- Titre
- The Scandinavian Kitchen
- Langue
- Anglais
- Auteurs
- Camilla Plum
- Éditeur
- Kyle Cathie
- Publié
- 2010
- Format
- rigide
- Pages
- 272
- ISBN10
- 1856268713
- ISBN13
- 9781856268714
- Séries
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Nourriture, Littérature nordique
- Évaluation
- 3,9 sur 5
- Description
- 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.