Homemade

Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food

Edición de la obra Homemade

"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. Her 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. 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.' Full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of northern Minnesota as well as international culinary traditions, Homemade delivers the savory and the sweet in equal measures and casts a warm light on a rich slice of the countrys cooking heritage." -- Dust jacket.

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