Cover image for Cooking the Norwegian way : revised and expanded to include new low-fat and vegetarian recipes
Title:
Cooking the Norwegian way : revised and expanded to include new low-fat and vegetarian recipes
Author:
Munsen, Sylvia.
Personal Author:
Publication Information:
Minneapolis, MN : Lerner Publications Company, [2002]

©2002
Physical Description:
72 pages : color illustrations, color map ; 23 cm.
Summary:
Introduces the land, culture, and cuisine of Norway and includes recipes for such foods as rice pudding, open-face sandwiches, and whipped cream cake.
General Note:
Includes index.
Language:
English
Contents:
Introduction: Land and its people -- Food -- Holidays and festivals -- Before you begin: Careful cook -- Cooking utensils -- Cooking terms -- Special ingredients -- Healthy and low-fat cooking tips -- Metric conversions chart -- Norwegian table: Norwegian menu -- Lunch: Open-face sandwiches -- Potato soup -- Snacks: Flatbread -- Waffles -- Dinner: Poached salmon -- boiled potatoes -- Baked cod -- Meatcakes -- Mashed rutabagas -- Cucumber salad -- Beet patties -- Fruit soup -- Whipped cream cake -- Holiday and festival food: Smoked salmon quiche -- Sour cream porridge -- Christmas bread -- Gingerbread cookies -- Raspberry sauce -- Rice pudding -- Index.
Program Information:
Accelerated Reader AR MG 6.6 1.0 58626.
ISBN:
9780822541189
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
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TX722.N6 M86 2002 Juvenile Non-Fiction Childrens Area
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TX722.N6 M86 2002 Juvenile Non-Fiction Open Shelf
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TX722.N6 M86 2002 Juvenile Non-Fiction Open Shelf
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On Order

Summary

Summary

Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays--and of course, food. Supports the national curriculum standards Culture; People, Places, and Environments; Production, Distribution, and Consumption; and Global Connections as outlined by the National Council for the Social Studies.


Reviews 1

School Library Journal Review

Gr 5-8-Three attractive titles in an extensively revised series. In each volume, the front matter comprises close to half the book. Geography, history, holidays and festivals, typical ingredients, and sample menus are all covered. Safety tips are also included (with no mention of adult supervision), as are tips for healthful cooking. Each book presents about 20 recipes, mostly focusing on lunch, dinner, and holiday foods. A number of recipes are vegetarian, and several seem to be low in fat (although nutrition information is not included). Skills needed cover a fairly large range, from easy to difficult, such as working with phyllo dough (Greek) or making yeast bread (Norwegian). The narrative pieces are smoothly written and offer some interesting tidbits. The authors are either natives or have some family connection to the country under discussion. The pages are a warm buff color, and the design allows plenty of space on the page for the text and the nicely reproduced color photos. All in all, these are good resources for reports and for older kids who want to add something new to their cooking for family or friends.-Lauralyn Persson, Wilmette Public Library, IL (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.