Introduces the land, culture, and cuisine of Norway and includes recipes for such foods as rice pudding, open-face sandwiches, and whipped cream cake.
Norwegian cooking has been shaped by its climate, many natural resources, and landscape, with long coastline surrounding over two-thirds of the country and hundreds of fjords jutting inland. Fish is an important staple of the Norwegian diet. Although Norway is a modern, technologically advanced country, its people, holidays, and dishes are deeply rooted in the past and reflect the cycles of nature.
Lerner Publications Company, 2002 - Cooking - 72 pages
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