A Taste of Scandinavia

In this title, three delightful cookbooks are brought together in one Scandinavian gift collection. It offers everything you need to know about Swedish, Norwegian and Danish cuisines with over 180 authentic recipes. This title features evocative and informative introductions that cover the history, geography and culinary traditions of each country, as well as the local ingredients. Dishes include classic Gravlax with Mustard and Dill Sauce from Sweden, traditional Roast Hare with Lingonberries from Norway and world-famous Danish Pastry from Denmark. It is illustrated with 900 beautiful photographs, including a picture of every finished dish. Nutritional breakdowns are provided for every recipe. Classic Scandinavian cuisine is rooted in the natural bounty of the land, with fresh fish from the seas, wild game from the forests, and delicious dairy from the animals that graze on the fertile pastures. This wonderful collection of three books encapsulates the cooking of Sweden, Norway and Denmark, three distinct countries that are united by history, landscape, ingredients and culinary techniques. Each book opens with an absorbing introduction, which sets the recipes in context. The authentic tastes and traditions of Scandinavia are brought to life with dishes such as Vasterbotten Cheese Flan, Dillflower Crayfish, Norwegian Beef Stew and Almond Ring Cake.

- Three delightful cookbooks brought together in one

Scandinavian gift collection

- Everything you need to know about Swedish, Norwegian

and Danish cuisines with over 180 authentic recipes

- Evocative and informative introductions cover the

history, geography and culinary traditions of each

country, as well as the local ingredients

- Dishes include classic Gravlax with Mustard and Dill

Sauce from Sweden, traditional Roast Hare with

Lingonberries from Norway and world-famous Danish

Pastry from Denmark

- Illustrated with 900 beautiful photographs, including a

picture of every finished dish

- Nutritional breakdowns are provided for every recipe