The Finnish Cookbook

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Description: Finland is one of the world's great culinary crossroads; for generations the famed cuisines of Scandinavia and old Russia have flourished side by side, each contributing to the other and combining to produce uniquely Finnish dishes. The Finnish Cookbook was the first volume devoted to introducing this little-known cuisine to American kitchens. In it, all recipes have been adapted for American measurements and ingredients. 

Bread is unquestionably the mainstay of the Finnish diet and there are fourteen different kinds included in The Finnish Cookbook, including ruisleipa (sour rye), one of the most popular. As most vegetables are scarce in this northern country, the Finns show great ingenuity in using the potato in soups, broths, stews, and other dishes. Fish is a prime ingredient of Finnish meals (freshwater from eastern provinces and saltwater from western provinces), and three of the most tasty recipes in this collection are Fish in a Crust, Glass Master's Herring, and Cobbler's Salmon. Here too are meats, all sorts of casseroles, and "breakfast cheese," along with fruit soups, which are served as dessert. 

In Finland, it is almost a national law that no guest leave a home without being offered coffee and something to "go with." The Finnish Cookook pays particular attention to the delicacies of the coffee table, including recipes for Coffee Triangles, Saffron Rings, Bishop's Pepper Cookies, with many, many more for both cookies and cakes. For the bread-and-butter table, the author gives an exciting variety of recipes for the many succulent dishes that grace this Finnish version of the smorgasbord. Be sure to sample Karelian Rice Piirakkaa, Pickled Fish Rolls, and Meat-Cabbage Casserole. 

Finnish cuisine is a rich and rewarding fare, and noted cookbook author Beatrice A. Ojakangas does it ample justice in The Finnish Cookbook. 

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Condition: Good condition.