From coffee bread and cakes to cookies and tarts, this gorgeous cookbook offers forty-three recipes, along with photographs, history, musings, and stories. These classic Scandinavian baking recipes are knockouts for the eye and the taste buds.
Full-color photography throughout.
Pat Sinclair is a food consultant in the Twin Cities with decades of experience as a recipe developer. Throughout her career, Sinclair has worked for high-profile corporate clients who target American home cooks and bakers, including Publications International, Ltd.; Land O’Lakes; General Mills; and Pillsbury. She was the recipe editor for two Pillsbury Classics Cookbooks and a Land O’Lakes cookbook. Baking Basics and Beyond, her first cookbook, received the Cordon d’Or Gold Ribbon from the Academy of Culinary Arts. Sinclair is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, and Twin Cities Home Economists in Business.
Noted cookbook author Beatrice Ojakangas has taken Finland’s best-selling cookbook and adapted it for American kitchens. Finnish cuisine is a unique combination of dishes from Scandinavia and Old Russia. It includes recipes for sour rye bread, Bishop’s Pepper Cookies, and a Finnish smorgasbord. A must for every Finnish home. Hardcover.
Being able to speak a little of the local language enhances any trip abroad, and this beginner-level Norwegian audio course contains all the key travel phrases you need to communicate with confidence. The audio CD features native Norwegian speakers using phrases you’re likely to encounter in typical travel situations. In no time, you will be able to meet and greet people, be familiar with numbers, time and days of the week, find your way around transport, shops, and restaurants, and make new friends. Pack includes sturdy 2-color booklet with phonetic transcription, handy tips and key word reminders. The audio CD runs for 60 minutes and the contents can be easily downloaded to your iPod or MP3 player.