This attractive book offers a collection of recipes that are inspired by the modern Scandinavian way with vegetables. Trine Hahnemann, author of several previous cookbooks, has a great eye for distinctive flavors, as well as for the way Nordic cooks are finding ideas from elsewhere. It's a fascinating way to take a fresh look at vegetarian cooking.
For instance, if you're looking for something that seems more traditionally Scandinavian: beet and black currant slaw; spinach and turnip tart in a rye crust; celeriac schnitzel with hasselback potatoes. And if you're willing to wander away from the Baltic shores, you might try burnt carrots with lentil cream; quesadillas with cheddar and kale; chilled cucumber and tarragon soup; fresh beans with preserved lemon dip.
Handsome photography adds to the visual appeal and inspiration.
Hardcover. Color photographs throughout.