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Cooking the Norwegian Way

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Cooking

t h e

Norwegian

w a y

Copyright © 2002 by Lerner Publications Company
All rights reserved. International copyright secured. No part
of this book may be reproduced, stored in a retrieval system,
or transmitted in any form or by any means—electronic,
mechanical, photocopying, recording, or otherwise—without the prior written permission of Lerner Publications
Company, except for the inclusion of brief quotations in an
acknowledged review.
Lerner Publications Company
A division of Lerner Publishing Group
241 First Avenue North
Minneapolis, MN 55401 U.S.A.
Website address: 

Library of Congress Cataloging-in-Publication Data
Munsen, Sylvia.
Cooking the Norwegian way / by Sylvia Munsen.—Rev. & expanded.
p. cm. — (Easy menu ethnic cookbooks)
Includes index.
Summary: Introduces the land, culture, and cuisine of Norway and
includes recipes for such foods as rice pudding, open-face sandwiches,
and whipped cream cake.
eISBN: 0–8225–0537–1
1. Cookery, Norwegian—Juvenile literature. 2. Norway—Social life
and customs—Juvenile literature. [1. Cookery, Norwegian. 2. Norway—
Social life and customs.] I. Title. II. Series.
TX722.N6 M86 2002
641.59481—dc21
2001003276
Manufactured in the United States of America
1 2 3 4 5 6 – AM – 07 06 05 04 03 02

easy

menu

ethnic

cookbooks

Cooking
r e v i s e d

a n d

e x p a n d e d

t h e
t o

i n c l u d e

n e w

l o w - f a t

NORWEGIAN
a n d

v e g e t a r i a n

r e c i p e s

w a y
Sylvia Munsen
a Lerner Publications Company • Minneapolis

Contents

INTRODUCTION, 7

A NORWEGIAN TABLE, 27

The Land and Its People, 8
The Food, 9
Holidays and Festivals, 13

A Norwegian Menu, 28

BEFORE YOU BEGIN, 19

The Careful Cook, 20
Cooking Utensils, 21
Cooking Terms, 21
Special Ingredients, 22
Healthy and Low-Fat Cooking Tips, 24
Metric Conversions Chart, 25

LUNCH, 31

Open-Face Sandwiches, 32
Potato Soup, 34
SNACKs, 37

Flatbread, 38
Waffles, 40

DINNER, 43

HOLIDAY AND

Poached Salmon, 44
Boiled Potatoes, 45
Baked Cod, 46
Meatcakes, 49
Mashed Rutabagas, 50
Cucumber Salad, 51
Beet Patties, 52
Fruit Soup, 55
Whipped Cream Cake, 56

FESTIVAL FOOD, 59

Smoked Salmon Quiche, 60
Sour Cream Porridge, 63
Christmas Bread, 64
Gingerbread Cookies, 66
Raspberry Sauce, 68
Rice Pudding, 69
INDEX, 70

Introduction

Norwegian cooking has been shaped by the country’s landscape,
climate, and natural resources. Coastal waters provide ample fish, a
staple of the Norwegian diet. The many hours of light during sum­
mer al...
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