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The great Scandinavian baking book / Beatrice Ojakangas ; illustrated by Rudy Luoma.

by Ojakangas, Beatrice A.

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University of Minnesota Press, 1999.

Cooking, Scandinavian.

Food habits -- Scandinavia.

9780816634965 (pbk.)

Alternate title:

Scandinavian baking book

1st University of Minnesota Press pbk. ed.

ix, 318 p. : ill. ; 24 cm.

Originally published in hardcover: Boston : Little, Brown, 1988.

Includes index.

Ingredients -- Mail order sources -- Baking tips -- Breads for meals -- Breads for coffeetime -- Cookies and little cakes -- Cakes and tortes -- Pastries and pies -- Savory pies and filled breads.

Recipes for savory and authentic morsels from the north country. Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country - Denmark, Norway, Sweden, Finland, and Iceland - has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage. Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. Scandinavian traditions are highlighted too. Recipes for sweet breads to be served with morning, afternoon, and evening coffee; trays upon trays of cookies to serve as holiday or everyday treats; and savory meat-and-vegetable pies. Beatrice Ojakangas is the author of more than a dozen cookbooks, including Great Whole Grain Breads (1993) and The Finnish Cookbook (1989). Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook. She lives in Duluth, Minnesota.

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