The Great Scandinavian Baking Book

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.

Introduction

3

(3)

Ingredients

6

(3)

Mail Order Sources

9

(1)

Baking Tips

10

(3)

Breads for Meals

13

(52)

Breads for Coffeetime

65

(54)

Cookies and Little Cakes

119

(50)

Cakes and Tortes

169

(44)

Pastries and Pies

213

(54)

Savory Pies and Filled Breads

267

(44)

Index

311

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The Great Scandinavian Baking Book

Summary

Table of Contents

Supplemental Materials