Kitchen of Light: New Scandinavian Cooking

by Andreas Viestad, Mette Randem (Photographer)

Rare book

Genres: Cookbooks, Food, Cooking, Scandinavian Literature, Nonfiction, Culinary

304 pages, Paperback

First published May 6, 2003

About the author

Andreas Viestad (1973) er en internasjonalt kjent matformidler, kokebokforfatter, skribent og programleder.

Andreas er kjent for sin gode penn og evne til å engasjere og forklare, enten det er dyrking, eksotiske mattradisjoner eller vitenskap. Som suksessrik kokebokforfatter står han bak utgivelser som Bordet fanger (1999), Hvordan koke vann (2005), Smak av krydder (2007), Ekte mat (2011), På grillen (2012), Noe godt hver dag (2013), Julemat (2014), Den store kjøttkokeboka (2015), 90 retter du må kunne (2019) og Gårdsmat fra hjertet av Norge (2020).

Han har gitt ut flere bøker i USA, vært spaltist i Washington Post og programleder for TV-serien New Scandinavian Cooking, som vises i over 50 land. Han er initiativtaker til og faglig leder ved Geitmyra matkultursenter for barn i Oslo, og etablerer liknende matkultursentre flere steder i landet. Han er medeier i restauranten St. Lars og Salome i Oslo. Andreas deler sin tid mellom Geitmyra gård, familiegården i Farsund og en frukt- og vingård utenfor Cape Town.

I 2015 ble Andreas Viestad kåret til årets inspirator av Matprisen. I 2014 mottok han den gjeve Ingrid Espelid Hovigs matkulturpris. Allerede i 2002 mottok han Gullpennen, Riksmålsforbundets pressepris.

Reviews

[Sarah Lombard · Rating 5 out of 5]

I very much enjoyed this after a shitty day. It was the perfect cookbook to sink my teeth into. I loved traveling to Norway and reading all the stories of the author’s beloved land and savoring all salmon recipes and berry recipes.

[Charity · Rating 5 out of 5]

I've been researching to serve a Norwegian dinner, and this book is the best I've come across. It has full menu suggestions and little bits of history, with good directions and little two page informational bits between the meats, and just the right amount of photos. I loved it.

[Laura · Rating 4 out of 5]

I got this book to learn more about Scandinavian cuisine (and through it, Scandinavian culture). If you follow this at all, you know that I read tons of Scandinavian crime fiction, so I thought it would be helpful to learn more about the less gory parts of the culture. This book is beautiful - practically a coffee table book. The photography is amazing, and the essays explaining the food and history are great - very warm, easy to read and they help make you feel like you're getting information from a friend. Some of the recipes are a little intimidating (venison terrine, anyone?) but more than half are actually pretty easy - the fish and vegetable recipes are great, and many don't require a lot of ingredients and focus on fresh components.

This was a really eye-opening book. It's so pretty, you almost don't want to get it 'dirty' in the kitchen. But when you do, it's so worth it. I've never seen the TV show, but I'm going to try to find it!

[Ubiquitousbastard · Rating 4 out of 5]

Firstly, I already love Andreas Viestad and New Scandinavian Cooking, so it's pretty much impossible for me to not like this cookbook. Although, I think that the cultural references and stories of his own experiences in Norway elevates this above my expectations. Some of the recipes also are now on my list of things I must attempt. (And visiting Norway, it sounds so awesome the way Andreas describes it).

If I had any issue with this, it was the dessert section which was basically composed of fruits that I'm allergic to, so couldn't try if I wanted and the kind of ubiquitous use of red onion. I'm sure that I could substitute shallots in some of those instances, but even the mention of red onion is enough to turn my stomach.

[Ina · Rating 5 out of 5]

I couldn't resist to buy a cookbook the second time I went to Trondheim - normally I find Norwegian meal traditions quite strange, but Andreas Viestad finds a way to make old-fashioned dishes to modern and tasty 'kitchen art'.He uses really the ingredients of the old days and it is impressive what you can do with 'boring' things like beetroot. I especially liked the seafood chapter - well I wondered a little about the extensive use of akevitt, but ok, thats also something typical for Norway ;)

[Laura · Rating 4 out of 5]

If you want to learn about a culture, I say read up on it's food. Viestad offers interesting tidbits about what people eat for Christmas dinner in different parts of Sweden (some will surprise you!)and how rutabagas are well loved but never ever discussed in polite company. I haven't had an opportunity to try any of the recipes from this book yet, but I certainly will soon. Not all ingredients are available here in the states, but Viestad happy offers some alternatives.

[Annie Wilce · Rating 5 out of 5]

I didn't know cookbooks could bring me to tears (I admit, many things do). I ended up skipping the bulk of the recipes to read the narrative, a small, personal and vaguely poetic story for each chapter; they were the most delightful vignettes. Suprising, really.
Plus the photos were gorgeous.

[Catherine Woodman · Rating 4 out of 5]

this is a gorgeous cookbook filled with good fish recipes, three unusual mussel preparations, and replete with aquavit and fennel and things that make it norwegian--I gave it to Ingrid and she made me a wonderful meal with it--what great thanks!

[Deanna · Rating 5 out of 5]

If you're a fan of the PBS series New Scandinavian Cooking with Andreas Viestad, you will love this beautifully photographed book with Viestad's wonderful stories and fresh, modern twists to traditional Scandinavian cuisine.

[HadiDee · Rating 5 out of 5]

The best kind of cookbook: recipes that I want/am going to try, that give a sense of the place and culture of the place they originate, gorgeous photos, and stories that make me smile and want to try the food even more. Beautiful.

[Shannon · Rating 5 out of 5]

This was a gift and by far one of my favorite cookbooks. Even though this was written from a Scandinavian point of view, it is very easily incorporated into much of the cooking we do in Alaska thanks to the similar climate and flora/fauna to chose from when foraging, fishing or hunting.

[Juli Anna · Rating 3 out of 5]

Beautiful eye-candy, with a lot of good, poetic information about Scandinavian food and culture in general. Recipes seemed so-so, but there were a few I saved for future reference. There are definitely better Scandi cookbooks on the market, but this takes the cake for prettiness.

[Kelly · Rating 3 out of 5]

Great recipes and narratives about Norwegian living.

[Ginny · Rating 4 out of 5]

I got the book from library and had to take it back. I'll have to take it out again. I have started to watch of PBS the cooking show related to the book and love that also.

[Keith · Rating 5 out of 5]

hey, cool I can review cookbooks here too!

I have a total crush on Andreas Viestad, and this book full of gorgeous photos of delicious food and delightful essays has not made it any less.

[Lisa Wolff · Rating 5 out of 5]

Beautiful photos and classy recipes that tantalize my Danish taste buds. I especially love the poached salmon recipe. And have always wanted to try my hand at some of the homemade acquavit recipes.