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The pearly clarity of the northern light of Norway - also called the land of the midnight sun - is reflected in its pure and wholesome national cuisine. Norwegian eating habits are rooted in the traditions of living off the land, with produce based on fishing, livestock and grain farming, as well as pickling and preserving. In a modern context, this substantial and nutritious diet continues to emphasize the use of locally farmed products, as well as the importance of eating quality seasonal produce. In this book, first the reader can learn about the history and dietary traditions of Norway and enjoy a fascinating overview of the Norwegian way of life, including a section on festivals and celebrations and an expert guide to all the authentic ingredients. Over 60 recipes then offer an taste of Norway. Choose from cold table dishes such as Crab Salad with Coriander, or Herb Cured Fillet of Elk; soups that include Apple and Juniper, or Lobster and Tomato; and fish dishes that feature Salmon Parcels stuffed with Prawns and Crisp Fried Herring with Lingonberry. Then come the meat dishes such as Norwegian Braised Chicken with Mashed Swede, and Smoked Pork Loin with surkal, and game dishes that feature Roast Saddle of Roe deer and Quail in Cream Sauce. Last come desserts and baking with delights ranging from Baked Apples with Ginger and Honey to classic Lefse (thin potato bread), and Vanilla Christmas Biscuits.