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How to Cook dishes from Norway
Much of Norway's land is either mountaineous or wilderness. Additionally,
the country has a very long coastline and a long tradition of seafaring.
As a result, traditional Norwegian cuisine tends to emphasize game and fish.
Modern Norwegian cuisine has continued these traditions, but also introduced
dishes brought into the country from abroad.
Some popular Norwegian recipes and dishes include:
- Fårikål - Mutton stew with cabbage. It is traditionally served with
potatoes boiled in their skins.
- Gravlaks -
Salmon cured in sugar and salt, and seasoned with dill. Sometimes
herbs and spices are used to flavor the dish.
- Pinnekjøtt - Salted and dried smoked lamb's ribs.
The ribs are rehydrated then steamed, and served with potato
and mashed rutabaga. It is traditionally eaten at
Christmas
in western Norway.
- Rakfish -
Trout or char (another type of fish) fermented for two or three months, and eaten without cooking.
It is usually served sliced with lefse (Norwegian flatbread made from potato, flour, and milk or cream),
almond potato and raw red onion. Rakfish is not recommended for pregnant women, or people with
a reduced immune defense.
- Reinsdyrsteik - Reindeer steak.
On this page, you will find a selection of Norwegian cookbooks.
Related pages on this web site:
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By Astrid Karlsen Scott
Skyhorse Publishing
Hardcover (192 pages)
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“Authentic Norwegian Cooking is sure to become a bible for the Norwegian cuisine on this continent.”—Scandinavian Press Norway is a fascinating and culturally-rich country—covered in snow for more than half the year, strewn with mountains that limit land cultivation, and populated with friendly, sincere people. And now you can enjoy all of Norway’s finest traditional foods with Authentic Norwegian Cooking. With more than 300 recipes gathered from throughout Norway, this comprehensive cookbook is easy to use, boasts recipes for every occasion, provides the history of the dishes, and includes a complete index and recipe titles in English and Norwegian. Included among full-color photographs are the recipes for delectable dishes, such as:
• Pickled mackerel
• Marinated salmon
• Stuffed cabbage leaves
• Lamb roll
• Bergen pretzels
• Spinach pie
• Rhubarb soup
• Thick rice pancakes
• Sweet cardamom bread
• Marzipan cake
• And more!
Author Astrid Karlsen Scott also provides tips for throwing parties, a helpful guide to temperatures, weights, and conversions, and excellent resources for even more Norwegian cooking. Heralded as “magnificent” by Ingrid Hovig Espelid, Norway’s Julia Childs, now you, too, can enjoy Nordic dining any day of the week! 75 full-color photographs and 100 black-and-white line drawings |
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By Richard A. Thorud
Elliot House
Paperback (24 pages)
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This book features the most popular and commonly encountered Norwegian recipes. These recipes are written with the novice cook in mind. They are spelled out in great detail, in clear and exacting terms. |
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By Irene O. Sandvold & Quinn E. Sandvold
Wisconsin Historical Society Press
Paperback (272 pages)
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The youngest of a large Norwegian immigrant family, Gudrun Thue Sandvold was known for her beaming blue eyes and a reserve that gave way to laughter whenever she got together with her sisters. She took immeasurable pride in her children and grandchildren, kept an exquisite home, and turned the most mundane occasion into a party. And to all who knew her, Gudrun’s cooking was the stuff of legend. Part cookbook, part immigrant story, and part family memoir, Gudrun's Kitchen features hundreds of Gudrun Sandvold’s recipes for comfort food from a time when families and friends gathered at the table and connected with one another every single day. But this book is much more than a guide to Norwegian culinary traditions; it is an important contribution to immigrant history and a vital documentation of our nation’s multicultural heritage. |
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By Andreas Viestad
Artisan
Paperback (304 pages)
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This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.
In Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life. |
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By Erna Oleson Xan & Erna Oleson
Penfield Pr
Paperback (128 pages)
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Over 100 recipes, plus history, facts, festival dates, folklore, and instructions for folk arts, along with essays about growing up German-American, and guides to German-American sites in Iowa, Ohio, Pennsylvania, Wisconsin, Texas, Washington, and Georgia. |
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Skandisk
Hardcover (224 pages)
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By Sylvia Munsen
Lerner Publications
Hardcover (72 pages)
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An introduction to the cooking of Norway, featuring traditional recipes such as fruit soup, Christmas bread, and rice pudding. Also includes a typical menu for breakfast, lunch, and dinner and several dishes from other Scandinavian countries. |
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KOM Forlag
Hardcover (288 pages)
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By Louise Roalson; Joan Liffring-Zug Bourret; Joan Liffring-Zug Bourret
Penfield Books
Released: 2003-07-17
Paperback (160 pages)
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They came by boat, some in 1825 in the smallest vessel ever to cross the Atlantic at the time. They came for a new life, a better future. They brought arts, culture, and foods the lies of which American had never seen before. "Norwegian Touches" tells the stories of Norwegian immigrants, their ancestors, and their descendants. It also includes tales of great Norwegians such as playwright Henrik Ibsen, artist Edvard Munch, composer Edvard Grieg, violinist Ole Bull, sculpture Jacob Fjelde, master novelist Ole Edvart Rolvaag, and Wisconsin woodcarvers Else Bigton and Philip Odden. Featureed tourist attractions include Vesterheim Norwegian-American Museum in Decorah, Iowa; The Chapel in the Hills, Rapid City, South Dakota; Moorhead, Minnesota's Heritage Hjemkomst Center; and Mount Horeb, Wisconsin, which bills itself as the troll capital of America. The book is beautifully designed and is illustrated with about 80 photographs, half of them in full color. About 100 classic recipes cover a range of Norwegian foods. |
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