Average Reviews:
(More customer reviews)I picked this book at the local library. The book was published in the late 1980's. I have a hard time (in 2001) with finding a sensible cookbook with recipes that I will actually consider making. Furthermore, the book also contains concise and clear cooking basics such as various pie crusts, sauces, and techniques. I was also impressed with the helpful charts and beautiful photography. The author, Beatrice Ojakangas, seems like a sharp lady who really knows her food. Just reading the back flap tells me enough. This cookbook is the best I have seen so far in my third year of culinary exploration.
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A book of 350 recipes for desserts and puddings made with natural ingredients, and all containing a maximum of 200 calories. Each is accompanied by a breakdown of its nutritional content. The author has also written "The Finnish Cookbook" and "Great Scandanavian Baking".
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