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Finnish Cooking:     more books (31)

The Best of Finnish Cooking by Taimi Previdi, Taimi Previdi, 1996-06-01 Finnish Cookbook (International Cookbook Series) by Beatrice Ojakangas, 1964-12-13 Finnish Touches: Recipes & Traditions by Penfield Books, 2002-05-20 Natural cooking the Finnish way by Ulla Kakonen, 1974 Fantastically Finnish: Recipes and Traditions by John Zug, Sue Roemig, et all 1998-10 Fine Finnish Foods by Gerry Kangas, 1988-06 Food From Finland: A Finnish Cookbook by Anna-Maija Tanttu, Juha Tanttu, 1988 Danish Cooking; It's Good, It's Danish Finnish Cookbook-Ontario Finnish Resthome Ladies Auxilary by Variety of Contributers, 2000 Suomalais-Amerikalainen Keittokirja (Finnish-American Cookbook) by Mina Walli, 1914 Woman's Day Encyclopedia of Cookery, Vol 5 (Volume 5: Finnish Cookery to Gumdrop) French & Finnish Cooking TermsTermes Culinaires by P. Saikkonen, 1986-10-01 The Joy of Finnish American Cooking (Preserving our Heritage) Moderne Norsk Mat by Matgleder fra TINE Kjokken, 1998

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101. Tradisjoner.no - Danske Bøger Om Mad
     finnish Cook Book From the Crown Classic Cookbook serieswhich features a collection of the world s bestloved international cookbooks, specially adapted for  
     http://www.tradisjoner.no/english_boker.html
     
     Extractions: Hjem Den som knip att handa for hardt, får aldri noko i henne. Disse sidene inneholder informasjon om hva bøkene inneholder. Disse bøkene er alle solgt på bokhandlere på nettet. Lenkene tar deg til hjemmesiden to bokhandleren, der kan du bestille bøkene. Husk at når du kjøper en bok fra disse sidene så hjelper du meg å holde Tradisjoner.no levende på nettet. Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and baked goods. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance. Scandinavian cookbooks tend to focus on Finland, Sweden, and Denmark; Ojakangas, author of several previous books on the subject, here includes recipes from Iceland as well. There are hearty "breads for meals," rich and delicate cookies, cakes and pies, and breads for "coffeetime," which can be a formal, three-course occasion. A diverse selection of national specialties, for larger collections.

102. ? ?
     The summary for this Korean page contains characters that cannot be correctly displayed in this language/character set.  
     http://www.ypbooks.co.kr/ypbooks/WebHome/stpecdm/stpecdm.jsp?p_isbn=0781804930

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