Scandinavian Feasts (1992)

Front Cover - Scandinavian Feasts (1992)

Beatrice Ojakangas, Scandinavian Feasts,  © 1992, Stewart, Tabori & Chang, New York, Hardbound, 256 Pages, 1-55670-179-9, 641.5948-dc20. 

Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and baked goods.

Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance.

Publisher's Note

Presents both contemporary and traditional recipes from Denmark, Norway, Sweden, and Finland, including appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, and desserts.

Table of Contents

  1. Preface
  2. Acknowledgments
  3. Breakfasts
  4. Lunches
  5. Brunches
  6. Picnics
  7. Suppers
  8. Buffets
  9. Dinners
  10. Snacks & Coffee Tables
  11. Glossary
  12. Index

Back Cover - Scandinavian Feasts (1992)

From the Inside Cover Flap

Based on menus for shared and private celebrations throughout the year, SCANDINAVIAN FEASTS presents both traditional and contemporary recipes from Denmark, Finland, Norway, and Sweden. In the lands of the midnight sun, long summer days are celebrated with light, fresh fare and the short days of winter are cheered with slow-cooked comfort foods. SCANDINAVIAN FEASTS carries on that tradition with a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and baked goods.

Feasting—not just eating—is basic to the Scandinavian idea of good living. Whether a simple snack after the sauna or an elaborate Christmastime spread, food preparation, presentation, and enjoyment expresses Scandinavians’ delight in good things from the earth and from the hearth.

From Finland, the author’s ancestral home, comes a Karelian Country Buffet featuring rye- crusted pastries and a three-meat Râgout. In a very traditional Swedish menu, pancakes com-plement pea soup and rye bread. A Norwegian feast of dill-stuffed whole salmon is finished off withlcranseka/ce, a towering ring cake of ground almonds. Tiny shrimp, beef tartare, and a poor man's beef tartare of capers, horseradish, and onion are among the twelve varieties of Danish open-faced sandwiches that come together in a creative smørrebrød.

More than fifty full-color photographs pre-sent this cuisine surrounded by classic elements of Scandinavian style: warm woods and cool pewter, clear crystal and fine-spun textiles.

Library of Congress Catalog Listing

  • LC Control No.: 91037322
  • LCCN Permalink:
  • Type of Material: Book (Print, Microform, Electronic, etc.)
  • Personal Name: Ojakangas, Beatrice A.
  • Main Title: Scandinavian feasts / Beatrice Ojakangas; photography by Michael Grimaldi.
  • Published/Created: New York : Stewart, Tabori & Chang : Distributed in the U.S. by Workman Pub., 1992.
  • Related Names: Grimaldi, Michael.
  • Description: 255 p. : col. ill.; 29 cm.
  • ISBN: 1556701799
  • Notes: Includes index.
  • Subjects: Cookery, Scandinavian.
  • LC Classification: TX722.A1 O44 1992
  • Dewey Class No.: 641.5948 20
  • Geographic Area Code: ev-----
  • CALL NUMBER: TX722.A1 O44 1992 Scandinavia
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