Kitchen of Light

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 flambe 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.

Introduction: 9 On the Wings of Fortune: 15
The Best Cure: 37
How We Survived: Cod and Potatoes: 53
A Midsummer Night's Feast: 83
Talking Fish: 97
In the Land of the Midnight Sun: 113
Out on a Limb: 127
Sheep in Black Tie and Stockings: 155
The First Vanguard: 169
Christmas: Same Procedure Every Year: 187
The High Life: 203
A Secret Place: 219
Bring Me Berries: 245
Skål!: 283
Mail-Order Sources: 294
Acknowledgments: 294
Index 295