Fire and Ice

December 1, 2015

The founding editor of James Beard Award-winning journal Gastronomica, Goldstein (The Georgian Feast) presents Scandinavian dishes inspired by her extensive travels in Denmark, Finland, Norway, and Sweden. Recipes--many featuring fish, shellfish, root vegetables, and rye flour--range from the austerely elegant (chilled blueberry soup, cured duck breast) to the exotic (shrimp salad with asparagus-dill terrine, crisp-fried salmon skin). Goldstein provides online sources for the book's few hard-to-find ingredients, such as elderflower concentrate, salted herring, fish roe, and wild mushrooms. VERDICT Accessible recipes paired with excellent travel writing and photography make this an ideal entry point for readers interested in Nordic cuisine but not quite ready for high-end, "new Nordic" restaurant cookbooks.

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