SCANDINAVIAN COOKERY FOR AMERICANS by

SCANDINAVIAN COOKERY FOR AMERICANS

By
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KIRKUS REVIEW

Northland cooking that will give individual touches to familiar materials and foods, for the seasonings, sauces and methods of cooking differ from the standard usage here. From beverages to desserts, and special place and personality dishes, this covers in national sections the recipes for Danish, Finnish, Swedish, Norwegian meals around the clock. The introduction which describes the variety of Scandinavian foods and meals, is a gustatory travelogue, and the recipes, adapted to American stoves and customs are hunger-making and inspire one to try them. Workable and worthwhile extra volume in the cookbook department.

Pub Date: April 13th, 1948
Publisher: Little, Brown