| #2539232 in Books | 2001-11 | Original language:English | PDF # 1 | 1.00 x6.35 x9.26l, | File Name: 0781808782 | 220 pages
||4 of 4 people found the following review helpful.| Native cookery at it's best|By Customer|This book is incredibly refreshing. Here are actual regional recipes accompanied with true accounts of the uses of whey and why whey was used for preserving instead of salt.
I think this book would soar if it were grouped into the health arena. Nanna's work fits nicely with the grassfed, sally fallon, primitive diets. About the Author|Nanna Rognvaldardottir was raised on a farm in northern Iceland, at a time when age-old food traditions were still very much alive, and she was able to learn them from her mother. She is a professional editor and author, who has been collectin
More than just 165 recipes for classic Icelandic dishes, this cookbook explores the evolution of Icelandic cuisine over the last two centuries. From the late 19th century until the 1970s, thick meat stews, roasts, porridges, milk and fruit soups, and various cakes and pastries were popular. More modern trends include making use of the wonderful fresh fish and shellfish in Icelandic waters, sweet-tasting Icelandic lamb, game birds, and local wild herbs. The author inc...
