|Pages: 220||Width: 6.00 inches.|
|Publication Date: 12/2011||Height: 9.00 inches.|
| Edition|| |
Arthur L. Meyer introduces readers to the best offerings of the traditional Danish table, from soups, main courses, vegetables, and sauces to breads and sweets: Winter Split Pea Soup (Gule Ærte), Salted Herring with Cream (Bondesild), Roast Spare Ribs with Apples and Prunes (Ribbensteg med Æbler og Svesker), Caramelized Potatoes (Brunede Kartofler), Danish Rye Bread (Rugbrød), and Cardamom Cake (Kardemommenkage), among many others.
Danish Cooking & Baking Traditions is a perfect holiday gift, as well as a fantastic source for holiday treats! The traditional Kringle, Danish Doughnuts, or Christmastime Seven Sisters Cake will be delicious addtions to your party fare or cookie swap.
- More than 170 recipes with step-by-step instructions
- Introduction to the history and development of Danish cuisine
- 45 recipes for famous Danish desserts and sweets
About the author(s)
Arthur L. Meyer is a restaurant and bakery consultant who has cooked professionally since 1963. In 1992, he opened the critically acclaimed Clarksville Restaurant, specializing in global cuisine, in Austin, Texas. He is author of Corsican Cuisine (Hippocrene 2010), Baking Across America, Texas Tortes, and co-author of The Appetizer Atlas, which won “Best English Language Cookbook” and “Best in World” Gourmand World Cookbook Awards in 2003. He has taught cooking internationally and is considered an expert on world cuisines. He resides in Austin, Texas.