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    RecipesManiac.com   >   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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    North: The New Nordic Cuisine of Iceland

    By Gunnar Karl Gíslason

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

    North: The New Nordic Cuisine of Iceland
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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.

    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.

    2017 Gourmand World Cookbook Award Winner
    2016 Pinnacle Achievement Award Winner



    CONTENTS               

    Introduction                                                                   

    History of Icelandic Food                                                

    Pronunciation Guide                                                        

    Remoulade                      Remoulade (Brown Sauce)         

    Mýsuostur                       Brown Whey Cheese                 

    Brúnar Kartöflur             Brown Potatoes                        

    Rófa                                Rutabaga                                  

    Kjötsúpa                         Meat Soup                                

    Plokkfiskur                     Fish Stew                                 

    Fiskur Með Ostur           Cheesy Fish                              

    Fiska Bollur                    Fish Balls                                 

    Bakaður Fiskur                Baked Fish                               

    Flatkökur                         Flatbread                                  

    Rúgbrauð Svart               Black(Rye) Bread                      

    Rúgbrauð Brúnt              Brown(Rye) Bread                    

    Litlabollur                       Doughnut Balls                         

    Kleinur                            Kleinur (Doughnut)                   

    Piparkökur                      Pepper Cookie                          

    Parisarkökur                    Meringue Cookie                       

    Vanilluhringir                 Vanilla Ring Cookie                   

    Mömmukökur                 Mama's Cookie                         

    Smjörkrem                      Butter Icing                              

    Bolludagur Bollur           Buns (Cream Puff)                    
     
    Rjómaterta                      Whipped Cream Cake                

    Vínarterta                        Vienna Cake                             

    FylturHveitibrauðskrans  Coffee Wreath                         

    Vínarbrauð I                    Vienna Bread (pastry)     #1       

    Vínarbrauð II                  Vienna Bread (pastry)     #2       

    Vínarbrauð III                 Vienna Bread (pastry)     #3       

    Púðingur Fylta                Custard Filling                          

    Pönnukökur                      Pancakes                                  

    Icelandic Food and Cookery

    By Nanna Rögnvaldardóttir

    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.

    Cool Dishes: Traditional Icelandic Cuisine

    By Nanna Rognvaldardottir

    Vaka-Helgafell
    Hardcover (74 pages)

    Cool Dishes: Traditional Icelandic Cuisine
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    Brand New!

    Fire and Ice: Classic Nordic Cooking

    By Darra Goldstein

    Ten Speed Press
    Released: 2015-10-13
    Hardcover (304 pages)

    Fire and Ice: Classic Nordic Cooking
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    • Ten Speed Press
    Product Description:
    2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist

    Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes.
     
    Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.

    The Nordic Cookbook

    By Magnus Nilsson

    PHAIDON PRESS
    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.

    Cool Cuisine: Traditional Icelandic Cuisine

    By Nanna Rognvaldardottir

    Vaka-Helgafell
    Hardcover (147 pages)

    Cool Cuisine: Traditional Icelandic Cuisine
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    Product Description:
    Traditional Icelandic cuisine, with sections for the ocean, the coast, the countryside, and the mountain. No food stains. Gorgeous illustrations, interesting recipes - like lamb blood pudding, gravlax, trout soup, skyr with berries, reindeer steaks with red wine sauce.

    North Wild Kitchen: Home Cooking from the Heart of Norway

    By Nevada Berg

    Prestel
    Released: 2018-10-02
    Hardcover (208 pages)

    North Wild Kitchen: Home Cooking from the Heart of Norway
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    Product Description:
    Selected as one of the New York Times best cookbooks of Fall 2018

    This alluring, elegant cookbook by Nevada Berg, one of today's most celebrated food bloggers, features recipes and beautifully photographed dishes that delve into the heart of Norwegian food culture.


    Named by Saveur magazine as the 2016 Blog of the Year and Best New Voice, North Wild Kitchen and its author Nevada Berg have become one of the best-known voices of Norwegian cooking around the world. Written from her 17th-century mountain farm in rural Norway, Nevada Berg's blog and Instagram feed are brimming with gorgeous--and achievable--ideas for home cooking and entertaining. Berg is a self-taught cook, and her simple and charming approach focuses on seasonal food prepared without a lot of fuss. With dozens of mouthwatering recipes for Norwegian-inspired dishes, this book features equally enticing photography of the food and the country's landscape. Each chapter focuses on a different aspect of Norwegian food culture--foraging, fishing, and farming; hunting, harvesting, and camping; baking, grilling, and frying. Along the way, Berg comments on the unique pleasures of Nordic life as she tends to her chickens, explores the outdoors, or sets a welcoming table. Berg is both inviting and entertaining as she weaves her own experiences into each recipe, delivering a beautiful collection of good food and great living from the heart of Norway.

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