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     >   National + Regional Cookbooks   >   Scandinavian   >   Icelandic


    How to Cook dishes from Iceland

    Iceland Iceland is an island in the Atlantic Ocean located between Europe and Greenland. The island has many links with Scandinavia, which began with early settlement by Norwegians in the 9th century.

    Some popular Icelandic recipes and dishes include:
    • Bjugu - Smoked sausage.

    • Fresh fish - The waters around Iceland are rich with many types of fish, and fresh fish are eaten all year round. These include haddock, halibut, herring, plaice and shrimp.

    • Hákal - Fermented meat from the basking shark. It has a strong pungent smell and is a very much an acquired taste.

    • Hamborgarhryggur - Salted pork ribs.

    • Hangikjöt - Smoked lamb or mutton. It is cut into slices which are eaten on bread, or eaten with bechamel (white) sauce, green peas, and potatoes.

    • Jólagrautur - A traditional dessert eaten at Christmas. It is made from rice pudding with raisins, cinnamon and sugar.

    • Laufabrauo - A tradition bread, originally from northern Iceland, but now common throughout the country. It comes in thin round flat cakes which are fried, and is often eaten during the Christmas period.

    • Skyr - A type of strained fresh cheese that is made from skimmed milk. It is unique to Iceland. No flavors are traditionally added to skyr, but instead it is mixed with other foods, such as porridge for breakfast, or with fruit for dessert. Today, however many commercial manufacturers skyr do flavor their product with berries or vanilla.

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    America's Restaurant Recipes

    Icelandic Cookbooks

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    Homestyle Icelandic Cooking for American Kitchens

    By Heidi Herman

    Hekla Publishing LLC
    Paperback (76 pages)

    Homestyle Icelandic Cooking for American Kitchens
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    Product Description:
    Whether you’re looking to connect with your roots, try something new or already love Icelandic cooking, this book is a must for your cookbook shelf. This is a collection of 25 traditional everyday Icelandic recipes, translated with step-by-step instructions. These are some of the simple classic favorites that truly reflect the home-style Icelandic flavors and heritage.

    North: The New Nordic Cuisine of Iceland [A Cookbook]

    By Gunnar Karl Gíslason

    Ten Speed Press
    Released: 2014-09-09
    Hardcover (352 pages)

    North: The New Nordic Cuisine of Iceland [A Cookbook]
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    • Ten Speed Press
    Product Description:
    An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill.

    Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. 

    Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

    Scandinavian Comfort Food: Embracing the Art of Hygge

    By Trine Hahnemann

    Quadrille Publishing
    Released: 2016-10-25
    Hardcover (288 pages)

    Scandinavian Comfort Food: Embracing the Art of Hygge
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    • Scandinavian Comfort Food Embracing the Art of Hygge
    Product Description:
    The Scandinavians excel at comfort— family, friends, a good atmosphere, long meals, relaxation, and an emphasis on the simple pleasures. They even have a word for this kind of coziness that comes with spending quality time in hearth and home when the days are short: "hygge". Trine Hahnemann is the doyenne of Scandinavian cooking, and loves nothing more than spending time in her kitchen cooking up comforting food in good company. This is her collection of recipes that will warm you up and teach you to embrace the art of hygge, no matter where you live.

    From the North: A Simple and Modern Approach to Authentic Nordic Cooking

    By Katrin Bjork

    Page Street Publishing
    Released: 2018-04-24
    Paperback (192 pages)

    From the North: A Simple and Modern Approach to Authentic Nordic Cooking
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    Product Description:

    Contemporary Nordic Dishes Inspired by Tradition

    In From the North, Katrín Björk celebrates the flavors of her childhood with fresh ingredients and unique twists. Her modern techniques make traditional Nordic cooking simple and approachable, no matter how far south your kitchen.

    This versatile collection can be used for unique lunches, casual dinners or elegant holiday meals. The Rack of Lamb with Seaweed and Almond Crust combines the cozy comfort of Katrín’s familial kitchen with the standout taste of the Nordic Seas. Culinary adventurers won’t need a parka to experience Danish Crackling Pork with a side of Sugar- Glazed Potatoes. Try stunning fish and shellfish dishes like Pan-Fried Haddock, updated with tangy grilled rhubarb and rosemary, or Blue Mussels simmered in a Nordic white ale and brightened with fresh fennel. Celebrate the summer months with Icelandic Skyr Cake, made with traditional thick yogurt and scattered with fresh berries; and there’s nothing better than Whole Roasted Goose with Prunes, Apples and Cinnamon to bring a feeling of hygge to your holiday table.

    With helpful tips on how to select the freshest fish, preserve ingredients safely and bake the rustic bread essential to any Nordic meal, it’s easy to make these dishes your own. Though Katrín isn’t afraid to break a few rules in the name of convenience and flavor, her recipes remain rooted in the connection to nature and family that is at the heart of Nordic life.

    Icelandic Food and Cookery

    By Nanna Rögnvaldardóttir

    Brand: Hippocrene Books
    Hardcover (242 pages)

    Icelandic Food and Cookery
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    Product Description:
    More than just 165 recipes for classic Icelandic dishes, this cookbook explores the evolution of Icelandic cuisine over the last two centuries. From the late 19th century until the 1970s, thick meat stews, roasts, porridges, milk and fruit soups, and various cakes and pastries were popular. More modern trends include making use of the wonderful fresh fish and shellfish in Icelandic waters, sweet-tasting Icelandic lamb, game birds, and local wild herbs. The author includes favorites that have endured through the years and the best of recent dishes that still reflect Icelandic ingredients and cooking methods. Sample such delicacies as "Iceland Moss Soup," "Grilled Rosemary-Flavored Char," "Braised Wild Goose with Fruit Stuffing," and "Bilberry Ice Cream." Home chefs will welcome the helpful chapters on Festive Food Traditions and Icelandic Ingredients. Includes an index in English and in Icelandic.

    European Peasant Cookery

    By Elisabeth Luard

    Grub Street Cookery
    Released: 2019-02-20
    Kindle Edition (544 pages)

    European Peasant Cookery
    Product Description:
    Recipes reflecting the rich traditions of twenty-five countries, passed down through generations.
    Peasant cookery offers healthy, real food—and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers vegetable dishes; potato dishes; beans, lentils, polenta, and cornmeal; rice, pasta, and noodles; eggs, milk, and cheeses; fish, poultry, small game, pork, shepherd's meats; breads and yeast pastries; sweet dishes; preserves; and more.
    Filled with an authenticity rooted in Elisabeth Luard’s years of living and cooking in Europe, these recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.

    America's Restaurant Recipes


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