Fire and Ice: Classic Nordic Cooking

by Darra Goldstein, Stefan Wettainen (Photographer)

2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalistBringing the best of Scandinavian home-cooking into your kitchen, Fire and 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.

Genres: Cookbooks, Food, Cooking, Nonfiction, Food and Drink

296 pages, Kindle Edition

First published October 13, 2015

Reviews

[Tessa · Rating 5 out of 5]

Beautiful and delicious.

[Jillyn · Rating 5 out of 5]

This is yet another cookbook coming out in October that I cannot recommend enough. I wasn't sure at first how I was going to like this book, because like most people (even if they don't admit it) I tend to judge a book by its cover. And frankly, this cover doesn't do it for me. It looks boring, and not at all like it's about to talk about amazing cuisine. Oh but how wrong this assumption would be.

The recipes in Fire and Ice are sorted by course, with spotlights on each of the Nordic countries. This isn't a region, or a cuisine for that matter, that I know too much about, so I thought this was really helpful. There's also a guide to sources as well as help with conversions, which I appreciated as well.

There's lots of history included in this book, which I liked. As I mentioned, I'm not familiar, so the more information that I'm given, the better off that I am. There's also a lot of personal input, which added a nice personal touch from the author. If they felt one technique or one ingredient or something was better than another, they gave their own insight along with variations and substitutions. Because of the nature of the cuisine and this helpful list of variations, I'd say that this book is definitely vegetarian friendly. The steps are written short and concisely, so it's easy to follow along with the book as you get cooking.

Plus, there are plenty of photographs, and they are absolutely stunning.

Some of the dishes that I thought sounded the most delicious include Chanterelle Soup, Apple Soup with Juniper, Buttermilk Soup with Strawberries, Honey and Beer Braised Short Ribs with Root Vegetables, Red Berry Pudding, and Raspberry-Rose Petal Jam.

I really look forward to adding a physical copy of this book to my kitchen collection. The pictures are lovely, the food sounds even better, and it's full of useful information that I think both beginners and novices will find helpful. It's not a vegetarian cookbook, but I do think it's vegetarian friendly.

I received a copy in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.

[Rosemary · Rating 4 out of 5]

A beautiful cookbook. The recipes are uncomplicated. I made the raspberry and rose petal jam and the egg salad. Both delicious.

[Juli Anna · Rating 4 out of 5]

I have read A LOT of Scandinavian food cookbooks over the years, which means that most of these recipes were not new to me. However, I have rarely seen such an excellent range within a single resource. It's also stylish and the recipes are fairly well adapted to American ingredients and kitchens. This will be the Scandi-food cookbook that I recommend to others from now on.

[Liquidlasagna · Rating 4 out of 5]

I dare you to read this book without wishing you were born Scandinavian. The food looks so delicious and the pictures are so gorgeous that you can’t help feeling you were born in the wrong place. This tantalizing introduction to Nordic foods is like no cookbook on the market. Open it at your peril. It will make you want to travel. And it will make you want to cook.
Ruth Reichl

[Laurie · Rating 5 out of 5]

Although not as comprehensive as some Nordic cookbooks, the recipes are easier to prepare. There is good support for how to get unfamiliar or unusual supplies. I liked the author commentary on the history of the different countries and islands best.

[Jes · Rating 3 out of 5]

Part travelogue and part home cookbook it has some very intriguing recipes with fantastic descriptions, but it suffers from poor organization, page layout, and binding. I blame the editor and publisher and not the authors, but it's enough to take a full star off from otherwise very good content.

[Stephanie · Rating 4 out of 5]

Beautifully designed, but the perceived challenge of the recipes combined with not having a photo for each one points to this as a more satisfying coffee table book than cook book.

[RaeAnn · Rating 4 out of 5]

Clearly organized. Beautiful photos. Nice stories. Interesting recipes.

[Cindy · Rating 3 out of 5]

Gorgeous photography and design, a few recipes I'd like to try, and personal travel larded in with the histories of the countries. More than one Proust reference.

[L B · Rating 5 out of 5]

Beautiful book with splendid recipes. The west coast salad recipe is one for the ages. That would be the west coast of Sweden. Very much looking forward to reading some of her other books.

[Honest Mabel · Rating 3 out of 5]

I wanted a lot more pictures. I had to do a lot of cross referencing on the recipes I wanted to make so that was a major annoyance

[Charles Eldridge · Rating 5 out of 5]

This past year, I organized a celebratory smorgasbord for a family event and this was the most invaluable cookbook for Nordic cuisine that I found. The recipes are accessible and can be enjoyed for a weeknight dinner or a large party. The book itself is beautiful presented and was a welcome addition to my personal cookbook library.

[Please Pass the Books · Rating 4 out of 5]

I selected Fire and Ice: Classic Nordic Cooking for a couple of reasons. The first is that I adore fresh fish and seafood recipes and am always on the hunt for new tricks in their preparation—and if anyone can teach me this, it's going to be the Scandinavians. The second reason is I have lately been dreaming of taking a cruise to the Fjords, and I hoped Fire and Ice might give me more insight on what culinary treasures I could expect. Oh man, did it ever.

The cover is quite terrible. Let's just get that out of the way right now, because I know you see that too. The cover cost it a star. If this cookbook were on a table in a bookstore and I did not already have an interest in Scandinavian cooking, I would have never even given the book a first glace, let alone a second. A shame, because Fire and Ice is gorgeous inside. Stories, details, and recipes from Finland, Sweden, Norway, and Denmark are enveloped by crisp and stunning photographs of the rural corners of these countries. The recipes themselves are simple to prepare and represented perfectly by the photographs that accompany them. I personally made the Egg Salad with Swedish Anchovies, the Shrimp Salad with Asparagus-Dill Terrine, and the Fire Glow Salmon (with a side of Carmelized Potatoes). Everything was delicious. Although I was given a free copy of this cookbook from Ten Speed Press in exchange for my honest opinion, I will be purchasing a hard copy of Fire and Ice when it is released on October 13th.

[Lili · Rating 5 out of 5]

From Netgalley for a review:

Goodness gracious this book is pretty! Seriously, there is some lovely food photos and scenery in this book, do not read if you are hungry, because I did and now my computer has been drooled on.

I went into this book knowing nil about Nordic cooking, other than the use of fish. Turns out there is a good bit of fish, but man, do they know how to use some root veggies. Beet tartare? Are you kidding? That looks amazing! There was more than just fishes and roots, for instance I am pretty sure I died a little at the Chanterelle soup...I need to make that and eat it, but alas, the season for those golden beauties has passed. (not that I even live in chanterelle country) So I guess I will have to make do with the Nettle Soup instead. I was astounded at how many of these recipes sounded like the perfect feast to me.

Now, not every recipe has a picture to go with it, which does make me just a little sad. The photos in this book are so well shot that I could not help but want more, this goes beyond my usual gripe of wanting to see the food I am cooking.

This book is going to be a must have in my collection, and I am pretty sure Nordic cuisine is going to enter into my new favorites list, it just has such a nostalgic feel to it.

[Penmouse · Rating 5 out of 5]

Author Darra Goldstein has written a lavishly illustrated cookbook called Fire + Ice: Classic Scandinavian Cooking, Thanks to the efforts of photographer Stefan Wettainen whose photos show the beauty of Scandinavia and its foodstuffs. Fire + Ice is beautiful enough to be considered a “coffee table” book meaning a book that can be read and savored for its beauty alone.

Within the beautiful pages you will find plenty of classic recipes often prepared throughout Scandinavia. Some of the recipes include:

*Poor Knights
*Lefse
*Karelian Pies
*Blueberry Tosca Cake
*Norwegian-Style Cod with Horseradish
*Chopped Herring Spread
*Salt-and-Sugar Cured Salmon

To help with the recipe preparation you will find a metric conversion chart and a section called sources.

Recommend.

Review written after downloading a galley from NetGalley.

[Justin · Rating 4 out of 5]

I received this book in exchange for an honest review.

I am new to Nordic cooking. My general impression from the book is that it is similar to continental American cooking, but with more emphasis on fish and root vegetables.

I mostly favor Mediterranean or Asian cooking styles so many of these recipes did not jump out at me (many seemed bland/dull). That being said, I found many recipes I did want to try. I bookmarked 10 recipes I'd like to try, which is many recipes for me.

In general the ingredients are easy to find (with a few exceptions) and the steps are easy to follow. The pictures are plentiful and gorgeous.

[Amy Cavanaugh]

Beautiful winter reading - can't wait to cook out of this.

[Elaine · Rating 3 out of 5]

Interesting recipes but not inspired to make anything from this cookbook.

[Elenore Figg · Rating 5 out of 5]

I liked the recipes in this, they were easy to follow.

[Donald · Rating 5 out of 5]

Very well written with excellent collection of Nordic recipes and anecdotes from Darra. A true cookbook treasure!

[JustHB · Rating 4 out of 5]

A culinary pictography of Nordic countries. The stunning photographs take over this book and inspire you not only to cook regional recipes, but to go there and experience the cuisine, people and haunting landscape. I'm not enticed to run in to the kitchen, but it is definitely a book to sit back with a cup of tea and leisurely absorb the book's beauty.