Bøker av Beatrice Ojakangas

James Beard Cookbook Hall of Famer Beatrice Ojakangas takes us along on her "soup travels," giving us delicious tastes from throughout the world and teaching us how to make them at home. These soups, stews, and chowders-each with a bread to go along-take their inspiration from farmers' markets and local organic grocery stores: real ingredients, always, and irresistible flavors.

Beatrice Ojakangas began her culinary career as a food editor for Sunset Magazine and went on to write for Bon Appétit, Gourmet, Woman’s Day, Family Circle, Redbook, Cooking Light, Country Living, Southern Living, and Ladies’ Home Journal. A columnist for the Minneapolis Star Tribune and the Duluth News Tribune and star of the Food Network series The Baker’s Dozen, she is the author of thirty cookbooks, including Scandinavian Cooking, Great Old-Fashioned American Recipes, Scandinavian Feasts, and the award-winning Great Scandinavian Baking Book, all published by the University of Minnesota Press. In 2005 she was selected for the James Beard Cookbook Hall of Fame and in 2016 she published a memoir, Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food, published by the University of Minnesota Press and winner of a Northeastern Minnesota Book Award.

Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country -- Denmark, Norway, Sweden, Finland, and Iceland -- has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.