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    RecipesManiac.com   >   National + Regional Cookbooks   >   Eastern European   >   Finnish
    RecipesManiac.com   >   National + Regional Cookbooks   >   Scandinavian   >   Finnish

       
     

    How to Cook dishes from Finland


    Finland In 2005, the then French President, Jacques Chirac, described Finnish cuisine as the worst in Europe. Of course, while he is entitled to his opinion, others do have different opinions, and many people think that Finnish cuisine has much to offer.

    Traditional Finnish cuisine shares much with German cuisine, Russian cuisine, and Swedish cuisine, although it tends to differ from Russian cuisine by using little or no sour cream (smetana), and from Swedish cuisine by being less sweet.

    Some things to particularly look out for in Finnish dishes, are the use of wholemeal (barley, oats and rye) and berries (blueberries, cloudberries, lingonberries and sea buckthorn) as an ingredient in many dishes. You will also observe that dishes from western Finland tend to use meat and fish more prominently, whereas dishes from eastern Finland tend to emphasize mushrooms and vegetables.

    Some popular Finnish recipes and dishes include:
    • Graavilohi - Raw salmon cured with salt, sugar and dill.

    • Hernekeitto - A soup made from green peas, pork and mustard. It is often eaten on Thursdays with pancakes for dessert.

    • Kaalikääryleet - Cabbage rolls (cabbage leaves stuffed with fillings), often served with lingonberry jam.

    • Kalakukko - Fish (vendace, perch or salmon) baked inside a loaf of bread. Sometimes pork with potato or rutabaga may be substituted for fish.

    • Kylmäsavustettu lohi - Cold smoked salmon.

    • Leipäjuusto (also known as "Juustoleipä") - A sort of pancake made from Finnish squeeky cheese (a cheese made from the rich milk of a cow which has recently calved). It can be eaten hot or cold.

    • Lihapullat - Meatballs.

    • Mashed potato.

    • Rössypottu - A stew made from blood pudding, pork and potatoes.


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    Finnish Cookbooks

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    The Finnish Cookbook: Finland's best-selling cookbook adapted for American kitchens Includes recipes for sour rye bread, Bishop's pepper cookies, and Finnnish smorgasbord (The Crown Cookbook Series)

    By Beatrice Ojakangas

    Clarkson Potter
    Released: 1964-12-13
    Hardcover (256 pages)

    The Finnish Cookbook: Finland s best-selling cookbook adapted for American kitchens Includes recipes for sour rye bread, Bishop s pepper cookies, and Finnnish smorgasbord (The Crown Cookbook Series)
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    Product Description:
    From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.

    Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food

    By Beatrice Ojakangas

    Univ Of Minnesota Press
    Hardcover (184 pages)

    Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food
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    Beatrice Ojakangas, the oldest of ten children, came by it naturally—the cooking but also the pluck and perseverance that she's served up with her renowned Scandinavian dishes over the years. In the wake of the Moose Lake fires and famine of 1918, Ojakangas tells us in this delightful memoir-cum-cookbook, her grandfather sent for a Finnish mail-order bride—and got one who’d trained as a chef. 

    Ojakangas’s stories, are, unsurprisingly, steeped in food lore: tales of cardamom and rye, baking salt cake at the age of five on a wood-burning stove, growing up on venison, making egg rolls for Chun King, and sending off a Pillsbury Bake Off–winning recipe without ever making it. And from here, how those early roots flourished through hard work and dedication to a successful (but never easy) career in food writing and a much wider world, from working for pizza roll king Jeno Paulucci to researching food traditions in Finland and appearing with Julia Child and Martha Stewart—all without ever leaving behind the lessons learned on the farm. As she says, “first you have to start with good ingredients and a good idea.”

    Chock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of northern Minnesota as well as the wider culinary world, Homemade delivers the savory and the sweet in equal measures and casts a warm light on a rich slice of the country’s cooking heritage.

    Classic Recipes of Finland: Traditional food and cooking in 25 authentic dishes

    By Anja Hill

    Lorenz Books
    Released: 2015-04-07
    Hardcover (64 pages)

    Classic Recipes of Finland: Traditional food and cooking in 25 authentic dishes
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    Product Description:
    Discover the unexpected delights of Finland's hearty cuisine in this little book on Finnish food and cooking.

    The Best of Finnish Cooking

    By Taimi Previdi

    Brand: Hippocrene Books
    Paperback (242 pages)

    The Best of Finnish Cooking
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    "This book is designed for all those who want to experience the fresh, savory taste of Finnish cooking, especially those of Finnish descent who wish to preserve this delightful part of their heritage, the distinctive flavor of Finnish cooking." --from the author's introduction

    The Nordic Cookbook

    By Magnus Nilsson

    PHAIDON PRESS
    Released: 2015-10-26
    Hardcover (768 pages)

    The Nordic Cookbook
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    • PHAIDON PRESS
    Product Description:

    The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.

    The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

    Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

    With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

    Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

    The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.


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