Cooking of Scandinavia

On the cover is a huge jar filled with fish chunks, carrot and onion slices and frankly I thought it looked disgusting. However my interest in my Scandinavian heritage and hope for a new kolachi recipie drove me to open the book anyway. Inside this book is actually a good deal of interesting history and cultural narration. I particularly enjoyed the illustrations on "how to Skoal with style" (it's a toast follwed by a shot of alchohol from a cute stemmed glass). The recipies are easy to follow and some are laid out with step by step illustrations. In the back is a useful glossary regarding various Scandinavian terms and words. There are also two Indexes in the back which are very well laid out. The recipies are not adapted for health, but you can always adapt them for a more modern diet. Although I did not find a recipie for Kolachi, I did find a good Danish Pastry recipie and a yummy rhubarb compote.

How I would wish that Time-Life could revamp this series and rerelease it for anyone foodie who would want this classic series!Cooking of Scandinavia is like all the other books in this series- full of the food history of the region, filled with basic and classic recipes and willing to take the reader on an armchair tour of the whole country. The recipes are easy to follow and easy to buy ingredients for. Unless you would wish to try roasted reindeer marrow from Lapland or some rare form of Aquavit [You have to love the panache of a young Max Von Sydow as he downs his glass!]This book is a must for anybody who wants a true, cook's book. Not some flimsy pop-culture look into techno-food.I highly recommend this offering!