From bestselling author Trine Hahnemann comes this new cookbook covering everyone's favorite Danish food: smorrebrod. There are so many variations on the classic open sandwich, with ideas for every season and every taste. We all know about pickled herring and smoked salmon on a slice of dark, dense rye bread, but Trine introduces us to lots more fresh, seasonal creations, as well as ideas for making use of leftovers like roast chicken, and refreshing sweet recipes such as simple sliced fruit on homemade seeded bread.
Trine not only gives recipes for breads, bases, fresh mayonnaise, sauces, and plenty of toppings, but also background on the origins of these perfect little Danish snacks traditionally served with aquavit or a cold beer.
A chef and food writer, Trine 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.
Size: 8.6" x 6.6", 144 pages. Hardcover.