.Darra Goldstein is the best kind of food scholar. She.s a gourmet and a gourmand, driven by equal parts hedonism and curiosity. Both are here on full display in this Nordic cookbook and culinary genealogy, providing a delicious context for the region.s modern food revolution.. .Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and author of The Third Plate
.Darra Goldstein.s recipes defy the stereotypes of Scandinavian cuisine. This cookbook isn.t about rotten shark or Swedish meatballs; these dishes beautifully capture a people who cannot help but be completely in touch with the elements, the land, and the sea.. .Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine
.I dare you to read this book without wishing you were born Scandinavian. The food looks so delicious and the pictures are so gorgeous that you can.t help feeling you were born in the wrong place. This tantalizing introduction to Nordic foods is like no cookbook on the market. Open it at your peril. It will make you want to travel. And it will make you want to cook.. .Ruth Reichl, author of Delicious, and former editor in chief of Gourmet magazine
.This book.full of stunning imagery and all the Nordic staples of home cooking.is a must-have for anyone interested in this amazing region.. .René Redzepi, chef, co-owner of Noma, and author of Noma: Time and Place in Nordic Cuisine
