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Scandanavia
 Delicious Iceland
Chef Volundur Snaer Volundarson
With many recipes based on fish and game, Chef Volundarson might have borrowed
a title from Marco Pierre White Wild Food from Land and Sea.
Though based in the Bahamas, Volundarson has a reverence for the ingredients
of his native cuisine which he prepares and presents simply to highlight their
inherent flavour and beauty. For those looking for something a little different;
we import this directly from Iceland. Hardcover, 239 pp, $80.00.
Falling Cloudberries
Tessa Kiros
Born of a Finnish mother and Greek-Cypriot father, married to an
Italian, with a life lived everywhere from Britain to South Africa,
Tessa Kiros brings a true North-South dynamic and a fine appreciate
of her heritage
to the kitchen. The reader will find recipes for the popular
Scandinavian cinnamon and cardamom buns and for halva, for Finnish
meatballs with allspice,
sour cream & lingonberries and for moussaka. Beautiful colour photos.
Hardcover, 397 pp, $45.00.
 Aquavit
Marcus Samuelsson
It has been a cuisine to be largely ignored, but now Scandinavian cuisine is
fresh and new. Gorgeous, exciting recipes from the chef crowned the best in New
York City by the James Beard Foundation in 2003. Lavish colour photography inspires
us to be as daring as Samuelsson. Hardcover, 302pp., $51.95.
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