Scandinavians are eager foragers, picklers, and bakers, and their traditions coexist with new ways of cooking, creating fresher, lighter, more seasonal, and local food. Camilla Plum, co-owner of an organic farm outside of Copenhagen, shares Scandinavian tastes, broken down by group of ingredient, easy to recreate in your own kitchen. Scandinavian cooking achieves a delicate balance between extravagance and the humble, producing a wealth of seasonal daily food, and more luxurious festive food. The flavors are fresh and intense, but not overwhelming, resulting in food prepared simply, but effectively, to allow every ingredient to shine.
Review
Denmark's 'best in the world' Noma restaurant produced a dazzling cookbook, but it wasn't exactly practical. Camilla Plum's pan-Scandinavian tome is much more approachable: Chapters on berries, vegetables, and mushrooms burst with life--and tempting recipes. --Cooking Light, June 2011
About the Author
Camilla Plum is a leading Danish food writer and broadcaster. She writes cookbooks and articles for magazines and newspapers as well as having her own TV show in Denmark. She has a large family to feed, and much experience in growing, harvesting, and cooking from her life as an organic farmer--her farm is called Fuglebjerggaard, located 35 kilometers north of Copenhagen--where she manages the kitchen, the store, and the gardens. She has the authority and passion to guide you through the Scandinavian kitchen.
