Indulge in a taste of Scandinavian culinary delights with the sequel to Scandinavian Classic Baking. The Nordic landscapes may be known for their snow-capped mountains and cold winters, but the inhabitants are famous for their warm hospitality, aromatic coffee, and mouthwatering desserts. With hints of cinnamon, nutmeg, allspice, and cardamom, the recipes in this collection will help bakers from novice to expert get creative in the kitchen. Organized by type, the recipes vary from rich almond torte and caramel flan to krumkake and pressed butter cookies. Traditional favorites such as Norwegian Blotkake and Swedish Berry Cream Cake are featured, with each recipe based on the intense flavor of fresh, local ingredients. Accompanied by photographs by award-winning food photographer Joel Burtowski, Sinclair's cookbook contains more than forty recipes to satisfy every taste and occasion with detailed directions, history, and traditions.
ABOUT THE AUTHOR Pat Sinclair is a food consultant in the Twin Cities with decades of experience as a recipe developer. Throughout her career, Sinclair has worked for high-profile corporate clients who target American home cooks and bakers, including Publications International, Land O'Lakes, General Mills, and Pillsbury. She was the recipe editor for two Pillsbury Classics Cookbooks and a Land O'Lakes cookbook. Baking Basics and Beyond, her first cookbook, received the Cordon d'Or Gold Ribbon from the Academy of Culinary Arts. Sinclair was also food editor for Breakfast in Cairo, Dinner in Rome, which was the 2000 Midwest Regional Winner in the prestigious Tabasco Community Cookbook Awards. Sinclair is a member of the International Association of Culinary Professionals, Les Dames d'Escoffier, and Twin Cities Home Economists in Business. She lives in Edina, Minnesota.
Location: Street: 6428 S McClintock Dr. City: Tempe, Province: Arizona Postal Code: 85283 Country: United States (added from IndieBound)