Classic Scandinavian Cooking

As I write this review, I'm finishing out a glorious year 2003 and ringing in an already zingy 2004 with a fine glass of home-made Finnish sima (2 cups brown sugar, 2 cups regular sugar, a 12-ounce beer [be happy and make it a Leinenkugel!], one squeezed lemon, and 2-3 quarts of water). This is some tangy stuff! Well, that's just one recipe from this excellent cookbook, which consists of over 200 pages of great Scandinavian eating. This here be honest food, my friends. There's a fantastic soup section, including recipes for everything from a light apple soup and Finnish summer vegetable soup (my two favorites) to a delicious, rib-sticking concoction called Danish hot buttermilk soup. I haven't delved into the dessert section yet, but I will as soon as this tangy little sima wears off. Good luck finding reindeer and whale meat anywhere this side of the Atlantic, but there are some other tasty meat dishes here (mostly for fish, a Scandinavian staple).And hey, if you're feeling wacky or adventuresome, try out Hazelton's totally zany recipe for Swedish Punch. The little old lady's brew makes 2 gallons of it, and calls for no less than 5 1/2 pounds of sugar, with numerous spirits -- that'll keep the kids up! So smorgasbord yourself silly this year and learn how to say "skål", because you'll need it. Five stars.

This book is very well organized, and recipes easy to read. I was pleasently surprised to find many of my childhood favorites included. There is a good representation of various foods from all the Scandinavia countries, as well as authentic recipes and cooking ideas. An inexperienced cook will easily be able to prepare a smorgasbord by using this book.