150 Recipes from Scandinavia: Sweden, Norway, Denmark

This authoritative book explores the landscapes and climates that unite Danish, Swedish and Norwegian food cultures, as well as the individualities that make each of them unique. An informative guide to the main ingredients of the region covers everything from herring, salmon and elk to wild mushrooms, cloudberries and crispbread. The recipe section includes classics such as Gravlax with Mustard and Dill Sauce, Stuffed Loin of Pork with Prunes and Hasselback Potatoes, and Danish Pastries, to more unusual recipes, such as Fried Salt Herring with Red Onion Compote.