Beatrice Ojakangas possesses a deep familiarity with Scandinavian cuisines, traditions, and history. Her exploration into the foods and customs of all Scandinavian countries was significantly influenced by her heritage and visits to Finland. Known for her knack for making friends, she has cultivated numerous acquaintances across Scandinavia and is renowned for the elaborate feasts she hosts. Her culinary expertise is shared through her engaging cooking classes and her involvement in teaching Scandinavian heritage.
This memoir-cum-cookbook from celebrated cook Beatrice Ojakangas is chock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of northern Minnesota as well as the wider culinary world. Homemade delivers the savory and the sweet in equal measures and casts a warm light on a rich slice of the country's cooking heritage.
"With the help of James Beard Cookbook Hall of Famer Beatrice Ojakangas, breakfast will be not only the most important meal of the day, but the best tasting. With recipes drawn from her storied career and honed in her home kitchen, Breakfast with Beatrice prepares the cook--seasoned veteran or novice--to make breakfast the perfect start to every day"--
This book, originally titled "Country Tastes: Best Recipes from America's Kitchens," features a collection of delicious recipes that celebrate the diverse culinary traditions found across the United States. Ideal for home cooks looking to explore authentic American flavors.
Great Old-Fashioned American Desserts features over 200 authentic recipes, from colonial to country favorites, updated for the modern kitchen. Cooking expert Beatrice Ojakangas shares the history and stories behind each dessert, making it an enticing exploration of America's dessert heritage, complete with practical cooking advice.
Renowned baker Beatrice Ojakangas offers over sixty easy and inventive quick bread recipes, including Cheddar Apple Bread and Sour Cream Cinnamon Coffee Cake. With no kneading required, these recipes are quick to prepare. The book also features spreads to complement the breads, making it suitable for all baking skill levels.
Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark in this cookbook of authentic Scandinavian cooking. schovat popis
"Great Whole Grain Breads" by Beatrice Ojakangas offers over 250 recipes for a variety of breads, including Finnish rye, corn bread, and croissants. With easy-to-follow techniques and tips for using whole grains, this book caters to both seasoned bakers and beginners, ensuring perfect results every time.
Recipes for savory and authentic morsels from the north country, now in paperback!Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country—Denmark, Norway, Sweden, Finland, and Iceland—has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.The Great Scandinavian Baking Book will warm your heart and fill your stomach.Beatrice Ojakangas is the author of more than a dozen cookbooks, including Great Whole Grain Breads (1993) and The Finnish Cookbook (1989). Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child. She lives in Duluth, Minnesota.
Spiced with the flavors of international cuisines, these recipes include breakfast, brunch, dinner and dessert dishes, as well as quantity recipes and low-calorie treats, all made with fresh, mostly from scratch ingredients
