Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smorrebrod (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smorgasbord!
The Complete Idiot's Guide(r) to Gluten-Free Cooking makes it easy to prepare delicious gluten-free meals and to make substitutions in one's favorite recipes. Featuring more than 250 mouth-watering recipes for every meal of the The Complete Idiot's Guide(r) to day-including breads, pizza crust, pasta, dumplings, stuffing, and all kinds of desserts-as well as resources for finding gluten-free off-the-shelf foods, this cookbook is a must-have for anyone on a gluten-free diet.
Part of the "All About" sequence, adapted from the long-running Joy of Cooking cookbook series, this volume delivers everything a would-be baker might want to learn about how to make a covered fruit pie, a single-crust fruit pie, a cream or chiffon pie or a savory pie or tart. The desserts are uniformly tempting-who could resist a Concord Grape Pie or a Chocolate-Glazed Caramel Tart? - and they're complemented with luscious-looking photographs. The recipes themselves are easy to follow and supported by a detailed first chapter that explains the rudiments of choosing and baking crusts.
Added by: alexa19 | Karma: 4030.49 | Black Hole | 28 October 2010
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Joy of Cooking: All About Pies and Tarts
Part of Scribner's "All About" sequence, adapted from the long-running Joy of Cooking cookbook series, this volume delivers everything a would-be baker might want to learn about how to make a covered fruit pie, a single-crust fruit pie, a cream or chiffon pie or a savory pie or tart. The desserts are uniformly tempting-who could resist a Concord Grape Pie or a Chocolate-Glazed Caramel Tart?-and they're complemented with luscious-looking photographs
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