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| View Larger Image | Kitchen of Light: The New Scandinavian Cooking
by Andreas Viestad
| | List Price: | $24.95 | | Price: | $16.47 | | You Save: | $8.48 (34%) |  | | Available: | Usually ships in 24 hours | | | | | Sales Rank: | 294098 | | Studio: | Artisan | | | Binding: | Paperback | | Number Of Pages: | 304 | | Publication Date: | September 04, 2007 | | Publisher: | Artisan |
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EDITORIAL REVIEWS |
Product Description
This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.
In Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life. |
Amazon.com
In Scandinavia, where the land stretches far enough north that half the year can be bathed in constant light or constant darkness, the notion of a "kitchen of light" has special meaning. In the case of Kitchen of Light, the cookbook by Norway's best known food writer, Andreas Viestad, and companion book to the TV cooking show of the same name, it means the shedding of light on a long-overlooked cuisine and culinary tradition. There is more going on in the Land of the Midnight Sun than smorgasbord. Fresh, local, and seasonal ingredients need not always be a notion married to temperate agriculture and culinary zones. The seasons of fecundity can be compressed; the nature of local can truly be wild. Such are the lessons in Kitchen of Light. There is an underlying joy throughout this book: the long winter has been beaten back and great food once again weighs down the table. Viestad takes the reader into the country and into the lives of the people who have made something of a celebration of food and cooking. Duck Soup with Madeira ought to wake up the sleepiest palate. In centuries past, Maderia was bartered in Norway for dried salt cod. Porcini Consommé gives honor to the brief but glorious wild mushroom season. An entire chapter is given over to gravlaks, cured salmon you can do at home with spice and Aquavit. In a land where cod and potatoes are no joke, Viestad proves that a contemporary touch can be both relevant and exciting. Yellow and Red Cod with Pomegranate-Mango Salad, anyone? Feasting is well-represented, and seafood lies at its heart--salmon, halibut, mackerel, pollock, shellfish. And just when you are falling into step, Viestad turn the corner and presents the likes of Glazed Leg of Lamb with Roasted Root Vegetables. In the end, after reading and admiring this beautifully photographed and designed book where travel meets food meets joy, you'll have a much better insight into the people of Scandinavia, and probably a deep and unresolved desire to travel and dine there. Kitchen of Light is not only enlightening, you can bring it home. --Schuyler Ingle |
CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 14 reviews)
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Simple ingredients with fantastic results! 
I've been cooking through this book for the past two months, and have yet to find a recipe that disappoints. What I love is that it uses simple ingredients, but combines them in ways I hadn't thought of before. His broccoli dish with capers and anchovies is a new standard preparation for broccoli in our household now, and the seared fish with carmelized onions is spectacular, as is his roast chicken with leeks recipe.
What I particularly love is that almost all of his dishes can be thought of as week-day dinner meals, but their flavor and visual appeal make me feel like a much better cook than I really am!
Plus, the abundance of fish recipes has been terrific, since we've been trying to incorporate more of that into our daily meals of late. All around a terrific book!
March 31, 2008 | |
grate lamb and cabbage stew
a grate lamb and cabbage stew even better left over the next day wonderfull thats all i can say
February 24, 2008 | |
Scandinavian food 
The pictures and descriptions are wonderful. In typical scandinavian fashion, many of the recipes are fish dishes and some wild game. If you like those items, it's a great book. We tried a baked cod on a bed of vanilla infused rudabaga. Very tasty!
February 14, 2008 | |
Buy it if you can find it!
Friends of mine asked for this book, originally, and so I bought myself a copy out of curiosity, having also enjoyed the TV show the author hosted. I was definitely beyond pleasantly surprised, because he adds to his easygoing teaching style some history, personal memories and feelings, to really add flavor to the content. But you could get a lot from this book without reading a word, just from looking at the excellent presentation each dish is given, as well as glimpses of the environment that inspired them.
There are cookbooks that are just books of instructions. They can be complicated, even fussy, but that's what they are. Then there are books about cuisine, that give you example recipes, and the hunger to try them and create your own with the new flavors you have learned. This definitely is of the latter type. I not only want to cook these dishes, I want to visit the lands where they originated. It's a shame that this book has fallen out of print, because I have other friends I want to share it with. If you find a copy, treasure it.
August 07, 2007 | |
What an unbelievably wonderful cookbook
If you like Scandinavian cooking, you'll love this. The recipes are easy to follow and produce results that will excite your taste buds. Not your usual cookbook fare. I highly recommend it for someone looking for something different. Excellent!
June 04, 2006 | |
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