Cardigans and sweaters from Rauma A cultural treasure for anyone who loves to knit Some things never go out of fashion. In the book Cardigans and sweaters, a selection of traditional knitwear is presented, a real treasure for those who love gorgeous and warm garments in pure wool. In Cardigans and sweatersyou will get patterns for 20 great cardigans and sweaters, for both men and women. In addition, there are patterns for hats and cuffs. Several of the garments are redesign of classic Rauma recipes from the 1950s. Cardigans and sweaters from Rauma show the diversity in the Norwegian knitting tradition - from the iconic Vossa cardigan to modern women's sweaters in traditional knit with double band edging. Norwegian wool is unique in terms of sustainability. It is durable and environmentally friendly and the same garment can be used for generations. The book also contains advice and tips on knitting, assembling and treatment of wool garments. Traditional Norwegian wool garments in new design!
Martin Fjeld / Anne-Kat. Hærland / Björn Svensson
This is a book about food made by one of Norway’s best chefs; about bread, made by an amazing sourdough baker; written by one of Norway’s wittiest women. The chef composes the dishes, the baker bakes and the comedian ties it all together with funny, and also serious and informative texts about everything from restaurant critics to food trends, to house-tidying-experts and their unrealistic tips for keeping your house, home and kitchen spotless. Don’t worry about Björn Svensson being a Michelin chef or that Martin Fjeld makes Norway’s best sourdough – the dishes in this book are easy to make. The instructions are clearly explained, and the flavors are out of this world. Anne-Kath. Hærland has also made interviews and written about Björn Svensson and Martin Fjeld, to help you get acquainted with the Chef and the Baker, and their passion for taking ingredients and flavours to new heights. The text holds it all together - great for bedtime reading or while the food cooks to perfection in the oven.