Scandinavian Cooking

by Beatrice Ojakangas. Traditional menus for different occasions and seasons bring to life the cuisines and customs of Norway, Sweden, Finland and Denmark. Danes lead with smørrebrød (open-faced sandwiches), Finns specialize in earthy, chewy whole grain bread, Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord. Scandinavian cooking offers the best of what is in season, and delights our senses. Paperback, 296pp. 1983