Scandinavian Classic Desserts - Hardcover

by Pat Sinclair (Author)

Scandinavian treats that will be sure to call for seconds. Indulge in a taste of Scandinavian culinary delights! In Pat Sinclair's scrumptious sequel, recipes vary from rich almond tortes and caramel flan to traditional favorites such as krumkake and pressed butter cookies. Fill your taste buds with mouthwatering dishes that will have even non-bakers getting creative in the kitchen. Accompanied by tempting photographs, this must-have cookbook contains forty-four recipes, along with history, musings, and stories.

Front Jacket

Scandinavia may be known for its snow-capped mountains and frigid winters, but its inhabitants are famous for their warm hospitality. Whether it's a tender, buttery cookie or an elegant fruit tart, the recipes in this collection will evoke images of Nordic generations baking for family and friends while sharing an aromatic cup of coffee.

Based on the intense flavor of fresh local ingredients, the Swedish Berry Cream Cake and Norwegian Blotkake featured in this volume are brimming with juicy fruits and slathered with whipped cream. The Tosca Mini-Tarts will have you craving their savory butter-laden crust and chewy almond filling. Here you'll also find recipes for familiar holiday cookies-such as Norwegian Krumkake and Rosettes-that grace festive tables all over Scandinavia. Those still craving more will find Cinnamon Apple Bread Pudding and Aunt Else's Rice Pudding, comforting weeknight desserts that bring every friend and relative back for more.

Including more than forty recipes, each paired with a delectable photo, Scandinavian Classic Desserts is sure to create memories of gatherings and celebrations with loved ones. Detailed directions accompany each recipe to guarantee success for both novice and expert bakers.

Pat Sinclair is a food consultant and recipe developer with more than twenty-five years of experience working for clients including Smucker's, Pillsburybaking.com, Land O'Lakes, and General Mills. Baking Basics and Beyond, Sinclair's first cookbook, received the Cordon d'Or-Gold Ribbon Award from the Culinary Arts Academy in 2007. She was also the food editor for Breakfast in Cairo, Dinner in Rome, the 2000 Midwest Regional Winner in the prestigious Tabasco Community Cookbook Awards.

Sinclair holds a bachelor's in food research from Purdue University and a master's in foods from the University of Maryland. She is a member of Les Dames d'Escoffier and the International Association of Culinary Professionals. Also the author of Pelican's Scandinavian Classic Baking, Sinclair lives in Edina, Minnesota.

Joel Butkowski, a commercial photographer specializing in food, has been creating award-winning images since the 1980s. His mouthwatering compositions have been used by restaurants, grocery chains, and national food brands. Actively involved in the local arts initiatives of his community, Butkowski is the past president of the Minnesota chapter of the American Society of Media Photographers. He is also the photographer for Pelican's Scandinavian Classic Baking and the author of Using Digital Cameras, the pioneering book in digital photography. Butkowski lives in St. Augusta, Minnesota.

Back Jacket

Praise for Scandinavian Classic Baking:

"Pat simplifies every recipe for every level of baker. Try making something new and your family will become honorary Scandinavians!"
-George Geary, cookbook author, culinary tour guide, and media chef

"Sinclair reminds me why we Scandinavians never can end a meal without something sweet. Yet it's her helpful explanations for achieving perfectly whipped cream or most easily separating eggs that take this book beyond ethnicity and into the realm of becoming a classic primer for baking."
-Kim Ode, author of Rhubarb Renaissance and Baking with the St. Paul Bread Club

"Bakers longing for a slice of Swedish Limpa or Norwegian Toscakake to transport them across the pond will find plenty of recipes in veteran baker Sinclair's compilation of Scandinavian favorites. . . . Sinclair provides recipes for all skill levels along with explanations of cultural significance of dishes, ingredients, or trivia, such as the proper way to serve a smorgasbord. Generously served with eye-catching pictures of the dishes and region, this collection will hold the greatest appeal for Scandinavian expats and descendents."
--Publishers Weekly

Author Biography

Pat Sinclair is a cookbook author and consultant with twenty-five years of experience in the food industry. Throughout her career, she has worked with General Mills and served as recipe editor for two best-selling Pillsbury Classics Cookbooks and one for Land O'Lakes. She is a cooking teacher at the Kitchen Window and Byerly's Cooking School in the Twin Cities, where she provides aspiring chefs with access to her wealth of knowledge. As a food editor for various cookbooks, Sinclair sampled ingredients, incorporated changes, and customized meals to suit busy lifestyles. Her simple and nutritious recipes are featured in such publications as Best of Times, Chicagoland's Senior News, Mature Focus, and 50Plus Senior News and showcased through her regular television appearances on local KARE 11 Showcase Minnesota. Her first cookbook, Baking Basics and Beyond, received the Academy of Culinary Arts' Cordon d'Or Gold Ribbon for baking. Sinclair holds a bachelor's degree in food research from Purdue University and a master's degree in foods from the University of Maryland. She is a member of the International Association of Culinary Professionals, Les Dames d'Escoffier, and the Twin Cities Home Economists in Business. Sinclair resides in Edina, Minnesota.