{"product_id":"fire-and-ice-isbn-9781607746102","title":"Fire and Ice","description":"\u003cb\u003e2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and\u003c\/b\u003e \u003cb\u003e2016 Art of Eating Prize longlist finalist\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBringing the best of Scandinavian home-cooking into your kitchen, \u003ci\u003eFire and Ice: Classic Nordic Cooking\u003c\/i\u003e offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes.\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003eScandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and \u003ci\u003eFire and Ice\u003c\/i\u003e proves that Scandinavian cuisine is no exception. Founding editor of \u003ci\u003eGastronomica\u003c\/i\u003e and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.introduction . . . 1\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Appetizers . . . 11\u003cbr\u003e breads . . . 37\u003cbr\u003e Sweden . . . 64\u003cbr\u003e Soups + Porridge . . . 77\u003cbr\u003e Salads . . . 99\u003cbr\u003e Denmark . . . 116\u003cbr\u003e Fish + Shellfish . . . 127\u003cbr\u003e Meat + Poultry . . . 163\u003cbr\u003e Norway . . . 186\u003cbr\u003e Vegetables . . . 197\u003cbr\u003e Desserts . . . 217\u003cbr\u003e Finland . . . 248\u003cbr\u003e Larder . . . 259\u003cbr\u003e sources . . . 283\u003cbr\u003e acknowledgments . . . 285\u003cbr\u003e metric conversion charts . . . 290\u003cbr\u003e index . . . 291“Darra Goldstein is the best kind of food scholar. She’s a gourmet and a gourmand, driven by equal parts hedonism and curiosity. Both are here on full display in this Nordic cookbook and culinary genealogy, providing a delicious context for the region’s modern food revolution.”\u003cbr\u003e—Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and author of \u003ci\u003eThe Third Plate\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “Darra Goldstein’s recipes defy the stereotypes of Scandinavian cuisine. This cookbook isn’t about rotten shark or Swedish meatballs; these dishes beautifully capture a people who cannot help but be completely in touch with the elements, the land, and the sea.”\u003cbr\u003e—Nathan Myhrvold, coauthor of \u003ci\u003eModernist Cuisine\u003c\/i\u003e and \u003ci\u003eModernist Cuisine at Home\u003c\/i\u003e, and author of \u003ci\u003eThe Photography of Modernist Cuisine\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e “This book—full of stunning imagery and all the Nordic staples of home cooking—is a must-have for anyone interested in this amazing region.”\u003cbr\u003e—René Redzepi, chef, co-owner of Noma, and author of \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“I dare you to read this book without wishing you were born Scandinavian. The food looks so delicious and the pictures are so gorgeous that you can’t help feeling you were born in the wrong place. This tantalizing introduction to Nordic foods is like no cookbook on the market. Open it at your peril. It will make you want to travel. And it will make you want to cook.”\u003cbr\u003e—Ruth Reichl, author of \u003ci\u003eDelicious\u003c\/i\u003e, and former editor in chief of \u003ci\u003eGourmet magazine \u003cbr\u003e  \u003cbr\u003e\u003c\/i\u003e\"We love the new book \u003ci\u003eFire + Ice: Classic Nordic Cooking\u003c\/i\u003e for two reasons: 1) it allows people the chance to enjoy delicious Swedish food without trekking to Ikea, and 2) along with recipes, \u003ci\u003eFire + Ice \u003c\/i\u003eshares Scandinavian dining traditions, giving readers a more in-depth look into Nordic culture.\"\u003cbr\u003e—Sydney Mondry,\u003ci\u003e InStyle\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"Exploring the rich culinary history of Scandinavian cuisine through classic home-style recipes—and through photographs of the recipes and the natural beauty of Scandinavia—Darra Goldstein’s Fire + Ice cookbook is so absorbing that you’ll be tempted to book a flight to Denmark (or Iceland, or Sweden) after first flipping through it.\"\u003cbr\u003e—Ali Slagle, \u003ci\u003eFood52\u003c\/i\u003eDarra Goldstein has spent much of the last four decades falling in love with Scandinavia; its people, its landscape, and most of all, its food. She is the founding editor of the James Beard Award-winning journal \u003ci\u003eGastronomica\u003c\/i\u003e and a professor of Russian at Williams College. Goldstein has authored or edited more than a dozen books, including \u003ci\u003eThe Georgian Feast\u003c\/i\u003e, which won the 1994 IACP Julia Child Award. She lives in Williamstown Massachusetts.Muslinger med peberrod\u003cbr\u003e \u003cb\u003eMussels \u003cbr\u003e with Horseradish Cream\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eServes 2 to 4\u003c\/b\u003e\u003cbr\u003e The horseradish plant in our garden is out of control—it’s easily two feet tall and three feet wide—but I love this fiery root that spreads mysteriously underground. The Scandinavians use horseradish creatively, in all sorts of ways. Here, in a Nordic riff on the classic French \u003ci\u003emoules marinières\u003c\/i\u003e, mussels are steamed in caraway-scented aquavit and finished off with a zesty dose of fresh horseradish.\u003cbr\u003e 2 tablespoons butter\u003cbr\u003e 1 large shallot, minced\u003cbr\u003e 11⁄4 cups aquavit\u003cbr\u003e 2 pounds mussels, cleaned\u003cbr\u003e 3 tablespoons heavy cream\u003cbr\u003e 2 to 3 tablespoons freshly grated horseradish, depending on \u003cbr\u003e the pungency, plus shaved \u003cbr\u003e horseradish for garnish\u003cbr\u003e 2 tablespoons minced fresh parsley\u003cbr\u003e Freshly ground white pepper\u003cbr\u003e Melt the butter in a large stockpot over medium-low heat, add the shallot, and sauté until soft but not brown, 2 to 3 minutes. Pour in the aquavit, then add the mussels. Cover the pot, bring to a boil over medium-high heat, and cook until the mussels open wide, 5 to 7 minutes, depending on their size. Turn off the heat and discard any mussels that didn’t open. With a slotted spoon, transfer the mussels to a large serving bowl.\u003cbr\u003e Bring the cooking liquid in the pot to a boil over medium-high heat and cook until slightly reduced, about 2 minutes. Lower the heat, add the cream, horseradish, and parsley, and simmer until the flavors blend, about 2 minutes. Generously grind white pepper over the top just before you pour off the sauce.\u003cbr\u003e Pour the sauce over the mussels in the serving bowl. Serve garnished with shaved horseradish.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46303466225893,"sku":"NP9781607746102","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607746102.jpg?v=1767726919","url":"https:\/\/k12savings.com\/es\/products\/fire-and-ice-isbn-9781607746102","provider":"K12savings","version":"1.0","type":"link"}