By Arthur L. Meyer
Baking is handed down via generations, and hearty, home-baked breads are a part of virtually each meal. Smørrebrød, the well-known Danish open-face sandwiches, are usually made on rye and crowned with an never-ending number of cheeses, meats, greens, pickles and sauces. There are dozens of scrumptious pastries and cookies, excellent for vacation events and cookie swaps.
Arthur L. Meyer introduces readers to the easiest choices of the conventional Danish desk, from soups, major classes, greens, and sauces to breads and goodies: Salted Herring with Cream (Bondesild), Roast Spare Ribs with Apples and Prunes (Ribbensteg med Æbler og Svesker), Caramelized Potatoes (Brunede Kartofler), Danish Rye Bread (Rugbrød), Danish Donuts (Æbelskiver), and Cardamom Cake (Kardemom-menkage), between many others.
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Danish Cooking and Baking Traditions (Hippocrene Cookbook Library) (Hippocrene Cookbook Library (Hardcover)) by Arthur L. Meyer
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