THE ART OF DANISH COOKING

by Nika Standen Hazelton ‧ RELEASE DATE: N/A

Nika Standen Hazelton has collated here ""recipes representative of modern Danish living and of interest to the American home cook"". She stands by their authenticity as well as their tastiness and attractiveness (the Danes are notable for their dressing up of foods) and spent considerable time in Denmark to assure it. The first course of the book is given over the smorrebrod (literally butter and bread), the national dish, and its presentation on the koldt bord (cold table), both standard and festive. Hot dishes, from soups and dumplings through the menu to desserts, and those delicious almond paste confections known as Danish, ( variety) are also on the menu. Welcome, with Bang and Open Sandwiches and Cold Lunches the only competition.

Pub Date: N/A

ISBN: N/A

Page Count: -

Publisher: Doubleday

Review Posted Online: N/A

Kirkus Reviews Issue: June 15, 1964

Categories: NONFICTION