Thanks
to Marzena and Ola for giving me this book filled with memories.
I recently moved back to the United States after having lived in Norway
for two years. A family, which I
grew close to while I was there, gave me this book about Norway and it’s food
traditions. I can think of at least three reasons why they selected this
particular cookbook for me.
First,
this is a good book for traditional recipes like: Rømmegrøt (Sour Cream
Porridge), Boller (Cardamom Rolls), Kjøttkake (meat cakes), Får i Kål (Lamb
and Cabbage Stew), Fiskeboller (fish meat balls) … and many more. Second, besides all of the recipes, it is an excellent
picture book for Norway. I know my
friends were hoping to entice me to come back to Norway.
And you know, it is tempting, especially when I see the pictures of the
multe (cloud berries) and the blueberries.
The
third reason they chose this book for me is because it
has so much interesting historical information about Nowegian food. They know
that I am (and always have been) fascinated by food from different countries.
I think that culture is preserved best through food.
In addition to tantalizing pictures of traditional foods like cured ham
and roasted Elk, you will find informative descriptions of the historical
development and the current use of these traditional meals.
I’ve already made a number of these foods like får i kål, and
gingerbread cookies but I am looking forward to trying out more recipes from
this cookbook, because I’m sure they will bring back fond memories of the
years I lived in Norway.
Diana Sherwood
American who recently lived in Norway, hiking, exploring and cooking
Great cookbooks
Viking Norway -
Cookbook