A beautifully curated and approachable collection of 150 recipes from Scandinavia, from the founding editor of Gastronomica and the West's leading culinary authority on the cuisines of the European North.
introduction . . . 1
Appetizers . . . 11
breads . . . 37
Sweden . . . 64
Soups + Porridge . . . 77
Salads . . . 99
Denmark . . . 116
Fish + Shellfish . . . 127
Meat + Poultry . . . 163
Norway . . . 186
Vegetables . . . 197
Desserts . . . 217
Finland . . . 248
Larder . . . 259
sources . . . 283
acknowledgments . . . 285
metric conversion charts . . . 290
index . . . 291
Darra Goldstein has spent much of the last four decades falling in love with Scandinavia; its people, its landscape, and most of all, its food. She is the founding editor of the James Beard Award-winning journal Gastronomica and a professor of Russian at Williams College. Goldstein has authored or edited more than a dozen books, including The Georgian Feast, which won the 1994 IACP Julia Child Award. She lives in Williamstown Massachusetts.
“Darra Goldstein is the best kind of food scholar. She’s a gourmet
and a gourmand, driven by equal parts hedonism and curiosity.
Both are here on full display in this Nordic cookbook and
culinary genealogy, providing a delicious context for the
region’s modern food revolution.”
—Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill
at Stone Barns, and author of The Third Plate
“Darra Goldstein’s recipes defy the stereotypes of Scandinavian
cuisine. This cookbook isn’t about rotten shark or Swedish
meatballs; these dishes beautifully capture a people who cannot
help but be completely in touch with the elements, the land, and
the sea.”
—Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist
Cuisine at Home, and author of The Photography of Modernist
Cuisine
“This book—full of stunning imagery and all the Nordic staples of
home cooking—is a must-have for anyone interested in this amazing
region.”
—René Redzepi, chef, co-owner of Noma, and author of Noma: Time and
Place in Nordic Cuisine
“I dare you to read this book without wishing you were born
Scandinavian. The food looks so delicious and the pictures are so
gorgeous that you can’t help feeling you were born in the wrong
place. This tantalizing introduction to Nordic foods is like no
cookbook on the market. Open it at your peril. It will make you
want to travel. And it will make you want to cook.”
—Ruth Reichl, author of Delicious, and former editor in chief of
Gourmet magazine
"We love the new book Fire + Ice: Classic Nordic
Cooking for two reasons: 1) it allows people the chance to
enjoy delicious Swedish food without trekking to Ikea, and 2) along
with recipes, Fire + Ice shares Scandinavian dining
traditions, giving readers a more in-depth look into Nordic
culture."
—Sydney Mondry, InStyle
"Exploring the rich culinary history of Scandinavian cuisine
through classic home-style recipes—and through photographs of the
recipes and the natural beauty of Scandinavia—Darra
Goldstein’s Fire + Ice cookbook is so absorbing that
you’ll be tempted to book a flight to Denmark (or Iceland, or
Sweden) after first flipping through it."
—Ali Slagle, Food52
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