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Norwegian Cakes and Cookies:

By Sverre Saetre

Norway's Most Acclaimed Pastry Chef, Sverre Saetre

Offers a Collection of Traditional Recipes For the Modern Kitchen Featuring, Cakes, Tarts, Puddings, Candied Fruits, Chocolate confections, and Cookies.
157 pages. ardcover.


Norwegian Touches:

History, Recipes, Folk Arts Notably Norwegian

Louise Roalson, Joan Liffring-Zug Bourret & Joan Liffring-Zug Bourret
They came by boat, some in 1825 in the smallest vessel ever to cross the Atlantic at the time. They came for a new life, a better future. They brought arts, culture, and foods the lies of which American had never seen before. "Norwegian Touches" tells the stories of Norwegian immigrants, their ancestors, and their descendants. It also includes tales of great Norwegians such as playwright Henrik Ibsen, artist Edvard Munch, composer Edvard Grieg, violinist Ole Bull, sculpture Jacob Fjelde, master novelist Ole Edvart Rolvaag, and Wisconsin woodcarvers Else Bigton and Philip Odden. Featureed tourist attractions include Vesterheim Norwegian-American Museum in Decorah, Iowa; The Chapel in the Hills, Rapid City, South Dakota; Moorhead, Minnesota's Heritage Hjemkomst Center; and Mount Horeb, Wisconsin, which bills itself as the troll capital of America. The book is beautifully designed and is illustrated with about 80 photographs, half of them in full color. About 100 classic recipes cover a range of Norwegian foods.
160 pages. Paperback.


From Norwegian Kitchens

Bergquist Family
This lovely little ring-bound Norwegian cookbook by the Bergquist family contains choice recipes for traditional breads such as rye, lefsa and kringle, and tasty recipes for herrings, red cabbage and other classic Norwegian dishes. The simple heartiness of meals like these will bring a great abundance to your table.
124 pages. Paperback.


Norwegian Centennial Recipes 1825-1925

Jeanne Wright, Norma Wangsness & Diane Heusinkveld
In 1925, Americans of Norwegian descent celebrated the centennial of the first organized immigration from Norway to the United States. A century earlier, in October 1825, a small ship called the Restauration arrived in New York fourteen weeks after leaving Stavanger, Norway. In this ship were crowed fifty immigrants, often called Sloopers, after the ship type (sloop) that brought them safely to their new home. For Norwegian Americans a century later, the arrival of the Restauration and the saga of its passengers marked the historic beginning of the massive Norwegian immigration to this country. Just as the Mayflower descendants celebrate their heritage, Norwegian Americans know and study the lives of the original Norwegian Sloopers and their families. As part of the Twin Cities 1925 Norse-American centennial celebration, a small blue book called the Norse-American Cookbook was produced and became very popular. Its recipes were contributed by immigrant Norwegians and their descendants. The resulting volume is a book of authentic recipes that still stand as a most reliable resource for Norwegian cooking in America. Index of recipes include: Breads, soups, meat, fish, fish sauces, salads, porridges, puddings, desserts, cakes, and cookies.
Paperback, 164 pages.


Time-Honored Norwegian Recipes

Sigrid Marstrander & Erna Oleson Xan
A mini version of Penfield's wildly successful 1974 Vesterheim cookbook, this title features more than 65 recipes from the original, plus exquisite photos of silver pieces from Vesterheim Norwegian American Museum in Decorah, Iowa. Recipes include cauliflower soup, fish and shrimp in pastry shells, pork tenderloin, glazed carrots, rye bread, sour cream waffles, duchess cake, stacked cookies, red berry pudding with cream, and apple pie.
Paperback. 146 pages