Scandinavian Cookbook

by Culinary Arts Institute

Recipes from Norway, Sweden, and Denmark show how to make soups, main dishes, vegetable dishes, breads, and desserts, and are accompanied by a description of the traditional cuisine

96 pages, Paperback

First published January 1, 1982

Reviews

[Diane · Rating 3 out of 5]

number 113 in the CIA's cookbooklet series of the 50's, though this is copywriten for 1965. a very high concentration of fish recipes, as well as using a lot of sour cream, but the bread and dessert recipes are great!