Monday, August 27, 2007

Cooking Danish

Are you hungry for æbleskiver? Salivating for a smørrebrød? Clamoring for frikadeller? Look no further! Stig Hansen, an award-winning Danish chef, has just authored Cooking Danish: A Taste of Denmark, the first Danish cookbook in English with color photographs. It’s 176 pages of 150 classic Danish recipes—from rullepølse and agurkesalat to smørbirkes and kransekage—and a perfect addition to your readers’ kitchens.

Chef Hansen received his degree from the Danish Culinary Academy and has worked as a professional chef around the world, including the esteemed Scandia Restaurant in Los Angeles and Nendel’s in Portland. He was recently awarded the prestigious “Master of Taste” by the Chefs in America Foundation for culinary excellence as Corporate Chef and Director of Food Service over a chain of 55 restaurants across the US.

Chef Hansen—a.k.a. “The Viking Chef” to friends—is also a proud homebrewer. In 2005, he won a silver medal out of 4,128 entries in the National Homebrew Competition for his Lazy Moose Golden Lager. Against all advice, Stig has decided to reveal his prize-winning recipe for all to enjoy in his upcoming cookbook.

From quick-and-easy home cooking like Caramel Potatoes, Red Cabbage, or Cucumber Salad to made-from-scratch Dill-Cured Salmon, fresh-baked pumpernickel, or house-smoked buttermilk cheese, Hansen captures the Scandanvian food of his youth. Inspired by a mother who perfected the art of cooking for her six boys, Hansen has translated the best recipes of his homeland for America’s dinnertable and is excited to introduce the fresh flavors of Denmark to the US.

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