In Country Cooking, Charlotte Holberg Sveinsen and Andreas Viestad aim to strike a blow for good Norwegian food traditions and highlight lost gastronomic treasures, but also produce new recipes using ingredients that have travelled a short distance from gate to plate. If you like locally sourced Norwegian food and unpretentious recipes, you’re going to love this book.
The book is divided into traditional chapters, such as starters, meat, fish, desserts etc, but has some original approaches: for example, a whole chapter of recipes based on grains. In the meat chapter, the authors aim to show the full range, from crofters’ fare to the food on the big farms, as well as the significance of using all parts of the animal when preparing sustainable, locally sourced food. They emphasise that inland fish is a neglected treasure and that game can make for the best weekend dinners, among others.
Charlotte Sveinsen and Andreas Viestad are inspired by Hanna Winsnes and Henriette Schønberge Erken of Ringsaker. In their day, both these food pioneers were interested in introducing new raw materials and recipes, and their cookery books presented some traditional dishes, some new and some that were worth fighting to preserve. This is just what Charlotte and Andreas do in Country Cooking. The result is modern traditional food. And it comes from the Ringsaker region in the heart of Norway.
This is a book that will warm and inspire. Marvellous recipes and beautiful photographs of a much-loved landscape.
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