Nanna Rögnvaldardottir is Iceland’s foremost cookbook author and food writer. Her work delves into the profound connection between food and culture, exploring both tradition and innovation in the culinary arts. Through her writings, Nanna celebrates the richness of national and international cuisine, inspiring readers to discover the world of flavors.
The author includes favourites that have endured through the years and the best of recent dishes that still reflect Icelandic ingredients and cooking methods. Sample such delicacies as Grilled Rosemary-Flavoured Char, Braised Wild Goose with Fruit Stuffing and Bilberry Ice Cream. Home chefs will welcome the helpful chapters on Festive Food Traditions and Icelandic Ingredients.
Traditional Icelandic cuisine, with sections for the ocean, the coast, the countryside, and the mountain. No food stains. Gorgeous illustrations, interesting recipes—like lamb blood pudding, gravlax, trout soup, skyr with berries, reindeer steaks with red wine sauce.