A collection of recipes from an effortlessly stylish city, interspersed with stories that set the culinary scene of the Danish capital.
From the chic restaurants of Vesterbro to the buzzing streets of Norrebro, eating in Copenhagen is quite unlike dining anywhere else in the world. Known for its innovation, the city's calming vibe draws people from everywhere, and for good reason.
Eat Copenhagen explores the feel and the taste of Copenhagen through the recipes - from early morning Cardamom Buns and Cinnamon Kringles to Christmassy Glogg, Honey Bombs and Hot Chocolate, through smorrebrods and Scandi-style salads for summer - and interwoven stories of the city - the cafes and konditori, the markets and restaurants - so you can enjoy a little moment of hygge from home.
Text is extracted and updated from Copenhagen Food: Stories, Traditions and Recipes by Trine Hahnemann.
Sprache
Verlagsort
Illustrationen
Full-colour photography throughout
Maße
Höhe: 228 mm
Breite: 180 mm
Dicke: 26 mm
Gewicht
ISBN-13
978-1-83783-283-5 (9781837832835)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
A chef and food writer, Trine Hahnemann is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. With her great knowledge of Danish food and food culture, she writes for and appears regularly in the media in America and Britain. Trine has written ten cookbooks in her native Danish and seven in English, including The Scandinavian Cookbook, Scandinavian Christmas, Copenhagen Food, and Simply Scandinavian, all published by Quadrille.
