"Kitchen of Light: New Scandinavian Cooking With Andreas Viestad"

Grants | Legacy Digitization |
June 18, 2003
Lorna Benson - Reporter
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Scandinavian cooks have always been blessed with a backyard full of world-class ingredients -- from Norwegian salmon to berries sweetened by 24-hour-a-day summer sunlight. But despite these natural assets, Scandinavian dining has only recently made the transition from home-cooking to fine cuisine. In his new book "Kitchen of Light: New Scandinavian Cooking With Andreas Viestad (Ahn-DRAY-uhs Vee-eh-stahd)," the Oslo-based food writer says Scandinavian cooks didn't abandon their traditional dishes. Instead, Viestad says they gave them new flair.

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