Kitchen of Light: The New Scandinavian Cooking Review

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(More customer reviews)This is a wonderful book. The author has cooked up a book of food and recipes from Norway that is very personal and beautiful. The recipes are a superb selection that vary from traditional fish recipes that are as old as Odin and the Norwegian Sea to recent introductions of culinary delights and the twists that trade has conjured in modern Norwegian kitchens. The book is not just a list of recipes, and this is what sets this book apart. The author has given background information about the recipes and includes quite a bit of history and personal stories that bring the reader right into Andreas Viestad's kitchen. The photography by Mette Randem is amazingly beautiful, giving the book an added experience to the reader/cook. To be short, this is the book you are looking for if you are reading this sentence.

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Aquavit: And the New Scandinavian Cuisine Review

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(More customer reviews)This is not a perfect cookbook, by any means. Out of 19 recipes we tested, 12 gave excellent results and 7 were disappointing. That's not a very respectable ratio. But the good recipes are so startlingly good they make up for a multitude of sins. Some of my favorites are Juniper-Apple Soup (superb balance between fruit and meat flavors, especially when garnished as suggested with duck confit); Coffee-roasted Duck Breasts (a simple preparation resulting in a deceptively complex flavor); Salsify "Tagliatelle" with Smoked Salmon (a delicious and unusual dish faintly reminiscent of spaghetti al carbonara); Salmon Bundles with Orange-Fennel Broth (again a sophisticated balance of sweet-tart fruit flavors with the bass notes of seared salmon); Squab Toasts (irresistible treats in fig season); and many more. Less successful, to my palate, were the Pickled Herring Sushi-Style (harsh combination of strong flavors); Curried Cauliflower, Potato, and Sprout Salad (muddied, indistinguishable flavors); Salsify Cappuccino (no standout flavor I could discern at all); Pear and Fingerling Potato Ragout (too sweet); and Glögg-Poached Pears (not exciting enough to warrant all the work). Overall, it seems to me that this chef has a marvelous instinct when it comes to fish and meat, and creates many new flavor combinations that really work. He is less reliable with vegetable dishes and desserts, both of which tend to be excessively sweet. We cook out of this book frequently, however: if you have the patience to sift the wheat from the chaff, this book will reward you with plenty of delicious and inspirational meals.


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Beatrice Ojakangas' Light and Easy Baking: More Than 200 Low-Fat and Delicious Recipes for Cookies, Cakes, Pies, Desserts a nd Breads Review

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(More customer reviews)This has become my main cookbook for baking. When the breads, cakes, cookies, pies etc. look and taste good with the added advantage of lower calories why go elsewhere?

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