Danish Food & Cooking: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes

by Judith Dern

This guide to the culinary delights of Denmark includes many classic favourites that have been cooked in Danish homes for centuries. Among the recipes are roast duck with prunes and apples, pork loin stuffed with apples and prunes, rice pudding with hot cherry sauce, and sugar and spice cookies.

Genres: Cooking

128 pages, Hardcover

First published July 25, 2008

Reviews

[Foxthyme · Rating 5 out of 5]

I bought recently bought three Danish cookbooks. Danish Cooking and Baking Traditions by Arthur L Meyer, Danish Food & Cooking by Judith H Dem, and Cooking Danish: A Taste of Denmark by Stig Hansen. The latter two are definitely my favourites, packed with brilliant and salivary-inducing photographs.

This one, Danish Food & Cooking, rates as my second choice of the three. It is visually stunning. The 66 classic recipes included cover a wide range of dishes, including the traditional Aebleskiver aka Danish round doughnuts. The recipe is a bit higher in the fat department than the one I've become accustomed to, but it does have some interesting flavour additions, such as lemon rind and cardamom.

[Cathleen Adams · Rating 4 out of 5]

This is a great beginner book with an unexpected review of the evolution of Danish cooking seen through the lenses of geography and history. The basics are present (heck, it's a pork roast on the cover, so you'll be expecting that). This is not new age cooking, it's the core meat and potatoes along with lots of fish and enough open sandwiches to keep you going. If I didn't already have another, excellent cook book, then I would be adding this. You haven't convinced me to like the Buttermilk soup, though.