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11 produkter
11 produkter
E-bok
Engelska, 2009133 kr
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If you own a convection oven, but don’t really know how to use it, this book is for you.Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. You will learn:*How to cook a whole meal in your oven–from meat to side dishes to dessert–all at the same time*How to cook multiple batches of cookies, cakes, and pies on three or even four oven shelves *How to roast and bake in a third less time than in a conventional oven while achieving even better results*How to calculate the correct temperature and timing for convection cooking if you are using a standard recipeAnd here are more than 150 great recipes for snacks and appetizers; pizza and foccacia; soups; roast beef, lamb, pork and poultry; savory pies and tarts; casseroles and pasta; vegetables; yeast breads and quick breads; cakes, cookies, pies, and pastries; and much, much more. Try Melted Onion Tart with Parmigiano-Reggiano, Mexican Vegetable Tortilla Soup, Tandoori Salmon with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cocoa Cake with Easy Buttercream Frosting, among so many imaginative and easy dishes. By circulating hot air around food, convection ovens cook and brown food much more quickly and at a lower temperature than conventional ovens, while retaining food’s natural juiciness and flavor. With this book you will be able to save significant amounts of time and effort while turning out delicious dishes for everyday meals and easy entertaining.From the Trade Paperback edition.
Häftad, Engelska, 1999
212 kr
Skickas inom 5-8 vardagar
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.
Häftad, Engelska, 2003
212 kr
Skickas inom 5-8 vardagar
Traditional Scandinavian home cooking-now in paperback!Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smØrrebrØd (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smÖrgÅsbord!Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occasions and seasons-from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas SmÖrgÅsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a sumptuous Midsummer’s Day Buffet with Salmon-in-a-Crust and Fruit-Juice GlÖgg. A good Scandinavian cook has a flair for color, texture, shape, and simplicity in creating the food that these menus show off to perfection. Beatrice Ojakangas describes her experiences gathering recipes at the tables of friends on her visits to Scandinavia and the beautifully crafted tools and tableware that will help to make the Scandinavian dishes you prepare authentic.
Häftad, Engelska, 2001
250 kr
Skickas inom 3-6 vardagar
An expert on traditional holidays and the special baked treats that mark them, veteran chef and cookbook writer Beatrice Ojakangas presents recipes for twenty-one seasonal occasions and cultural holidays. She takes you from spring to winter with recipes like heart-shaped coffee cake for Valentine’s Day, Austrian carnival doughnuts or spicy rabbit cookies for Easter, and cinnamon-walnut kamish bread or challah for Rosh Hashanah. For Christmas, the biggest baking season of the year, Ojakangas offers enticing recipes for thirty-eight classic and fancy cookies, eighteen yeast breads, thirteen quick breads, nine cakes, ten bar cookies and brownies, and many more. With these recipes, every holiday is sure to be memorable.In addition to its array of delectable foods, The Great Holiday Baking Book is brimming with holiday lore from cultures around the world. Ojakangas also provides helpful tips and practical information about hosting a cookie-swap party, organizing your bustling holiday kitchen, involving the kids in baking fun, and more. With its variety of specialties and treats for almost every gala occasion, The Great Holiday Baking Book is sure to become an indispensable part of your feasts and celebrations. Beatrice Ojakangas is the author of more than a dozen cookbooks, including The Great Scandinavian Baking Book (1999) and Scandinavian Feasts (2001), both published by the University of Minnesota Press. Her articles have been published in Bon AppÉtit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.
Häftad, Engelska, 2003
168 kr
Skickas inom 5-8 vardagar
Forty mouthwatering suppers to fill your family’s belliesFor a hot, hearty meal after a cold day spent frolicking in the snow, what could be better than an easy, delicious pot pie? Beatrice Ojakangas dishes up forty varied recipes for pot pies, sure to please everyone’s palate, from Finnish Country Vegetable Pie to Chicken Pot Pie with Roasted Peppers, Herbed Leek and ChÈvre Tart, Seafood Gumbo Pie, Venison Pot Pie, and Pizza Pot Pie. The ultimate comfort food, pot pies are a great way to create scrumptious new dishes from foods already in the cupboard. They can be made days in advance and are easy to heat up, making them economical, convenient, and nutritious. Pot Pies includes vegetarian recipes as well as basic pastry recipes and menu suggestions for each pie.
Häftad, Engelska, 2003
168 kr
Skickas inom 5-8 vardagar
Scrumptious breads perfect for today’s busy cookEasy and delicious quick breads are perfect for adding that special something to an otherwise dull meal. Renowned baker Beatrice Ojakangas presents more than sixty tasty and inventive recipes, including hearty Cheddar Apple Bread, Sour Cream Cinnamon Coffee Cake, and Hot Pepper and Bacon Corn Bread. She also serves up quick versions of such classics as aromatic Herbed Irish Soda Bread, German Stollen, Scandinavian Julekage, and the sweetly perfumed Italian Panettone.Quick breads require no kneading or rising, and most can be assembled in ten to fifteen minutes. Ojakangas provides recipes for tea breads, fruit and nut breads, sticks and rolls, coffee cakes, and holiday breads. An added bonus is her selection of recipes for spreads-flavored butters and cream cheeses-to enhance the taste of quick breads. With easy-to-follow directions and helpful hints, this is a cookbook for novice and expert bakers alike.
Häftad, Engelska, 2004
215 kr
Skickas inom 10-15 vardagar
Delicious authentic recipes revised for the modern kitchenDesserts have always been a fixture at the American table, inspiring pleasant lingering over a cup of coffee and just one more scrumptious bite. From colonial specialties to old-time country favorites, this book presents a complete collection of more than two hundred mouthwatering delights.Cooking expert Beatrice Ojakangas has researched original sources from across the country to recapture the delicious tastes of Lemon Icebox Cake, Applesauce Crisp, and Rhubarb-Strawberry Pie. Along with each recipe, Ojakangas shares fascinating stories and little-known facts about the history of the dessert. The recipes have been tested and updated for easy preparation with today’s ingredients and techniques, and this book also offers practical advice on buying fresh fruits and cooking pudding. From Yankee Apple Snow to Creole Sweet Potato Pie, Great Old-Fashioned American Desserts provides an enticing tour of the desserts of America’s rich food heritage.
Häftad, Engelska, 2018
197 kr
Skickas inom 5-8 vardagar
Beatrice Ojakangas, the oldest of ten children, came by it naturally-the cooking but also the pluck and perseverance that she's served up with her renowned Scandinavian dishes over the years. In the wake of the Moose Lake fires and famine of 1918, Ojakangas tells us in this delightful memoir-cum-cookbook, her grandfather sent for a Finnish mail-order bride-and got one who’d trained as a chef. Ojakangas’s stories, are, unsurprisingly, steeped in food lore: tales of cardamom and rye, baking salt cake at the age of five on a wood-burning stove, growing up on venison, making egg rolls for Chun King, and sending off a Pillsbury Bake Off–winning recipe without ever making it. And from here, how those early roots flourished through hard work and dedication to a successful (but never easy) career in food writing and a much wider world, from working for pizza roll king Jeno Paulucci to researching food traditions in Finland and appearing with Julia Child and Martha Stewart-all without ever leaving behind the lessons learned on the farm. As she says, “first you have to start with good ingredients and a good idea.”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.
Häftad, Engelska, 2018
226 kr
Skickas inom 5-8 vardagar
Time-tested recipes for delectable breakfasts from around the world, especially ScandinaviaBreakfast may be, as some say, the most important meal-but not unless it’s the best tasting. With the help of James Beard Cookbook Hall of Famer Beatrice Ojakangas, that is precisely what breakfast will be. 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.Sweet or savory, classic or surprising, fancy or short order, these are breakfasts for every occasion, with simple ingredients, straightforward instructions, and the occasional anecdote (Veterinarian’s Breakfast, anyone?). Whip up a smoothie on the go. Chill a parfait overnight for a readymade morning treat. Dress up good, old-fashioned porridge for a hot and hearty start to the day. Make a meal of the smorrebrod, a breakfast sandwich favored in Denmark, with anything from cheese and fruit to smoked fish and meat piled on a slice of crusty bread. Whether you favor a grain-rich loaf or a handy quick bread, or a sweet treat like Cardamom Coffee Braid or an elaborate Danish pastry, these recipes will satisfy your morning palate. For more leisurely breakfasts (or for dinner when it’s kids’ choice), there are pancakes and mouth-watering cream waffles to warm the heart. From quiches and casseroles to waffles with berries, Breakfast with Beatrice is a treasury of recipes worth waking up for.
Häftad, Engelska, 2020
226 kr
Skickas inom 5-8 vardagar
More than one hundred delectable and satisfying soup and bread pairings from beloved James Beard Cookbook Hall of Famer Beatrice OjakangasWhen eating out, Beatrice Ojakangas’s mother told her, you could never go wrong ordering soup. And then, of course, there should be bread to go with it. Beatrice has been sampling soup ever since, and in The Soup and Bread Cookbook the James Beard Cookbook Hall of Famer takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. International yet rooted in the rhythm of the Minnesota seasons-ranging from the cool, refreshing soups of summer to hearty winter fare-these soups, stews, and chowders take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors. Whether it’s a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go along-enough to fill a cookbook on their own, in fact. Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread-or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, The Soup and Bread Cookbook will, as The Splendid Table suggests, “banish the Campbell’s from your cupboard forever.” Pull up a chair. Open the book. Soup’s on!
Häftad, Engelska, 2022
343 kr
Skickas inom 5-8 vardagar
500 casseroles for every occasion-sweet and savory, hearty and light, homey and festive-from beloved James Beard Cookbook Hall of Famer Beatrice OjakangasA good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got The Best Casserole Cookbook Ever. Call it a hotdish, covered dish, or casserole-in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples-from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for appetizers and snacks there are dips, spreads, and slathers; mini quiches and omelet squares; and mushrooms au gratin, curried, or stuffed. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn.With an ever-reliable and inspired sense of how to create a delicious meal, Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.