Nanna Rögnvaldardottir is de meest vooraanstaande auteur van kookboeken en food writer van IJsland. Haar werk duikt in de diepe verbinding tussen voedsel en cultuur, en verkent zowel traditie als innovatie in de culinaire kunsten. Met haar geschriften viert Nanna de rijkdom van de nationale en internationale keuken, en inspireert ze lezers om de wereld van smaken te ontdekken.
The author includes favourites that have endured through the years and the best of recent dishes that still reflect Icelandic ingredients and cooking methods. Sample such delicacies as Grilled Rosemary-Flavoured Char, Braised Wild Goose with Fruit Stuffing and Bilberry Ice Cream. Home chefs will welcome the helpful chapters on Festive Food Traditions and Icelandic Ingredients.
Traditional Icelandic cuisine, with sections for the ocean, the coast, the countryside, and the mountain. No food stains. Gorgeous illustrations, interesting recipes—like lamb blood pudding, gravlax, trout soup, skyr with berries, reindeer steaks with red wine sauce.