OP: Some Icelandic Recipes

Bokautgafan Orn Og Orlygur HF, Iceland, 1975. Paperback. Very Good.

Despite the “New Nordic” culinary movement making waves in Copenhagen and beyond for the last twenty years or so, precious few books have been published on the cuisine of Iceland. In fact, we currently only have one in-print title, North (2014), shining a light solely on this island nation, albeit from the perspective of a fine dining restaurant. 

This sweet little (7.75” x 5”, 76 pages) 1975 cookbook gives us more of the home fare out of which trendy haute cuisine might evolve. Seafood features prominently in dishes like lobster pie; herring salad with beets, pickles, and potatoes tossed in (unsweetened) whipped cream; and boiled salt cod and rutabaga dressed with suet drippings. And the brightness of rhubarb and melon, both of which are recurring ingredients, contrasts well with hearty recipes for lamb, reindeer, and ptarmigan (grouse).

Neither the beginning nor the end of a conversation about Icelandic cooking, but a solid introduction. Readers take note: The English translation is slightly clunky at times but nothing insurmountable with careful reading and kitchen common sense. 

Our copy is Very Good, overall. Clean and unmarked with bumped fore corners. The paper wrappers are very lightly scuffed and soiled, particularly to the back.