“Food should not only feed the body, but also the soul. A little more time spent in the kitchen using fresh and seasonal ingredients to make a meal to be enjoyed together is Trina Hahnemann’s dream. In her book The Scandinavian Cookbook she takes us month by month through 100 traditional Nordic recipes which perfectly capture the essence of Scandinavian cuisine and culture.” ––Taste Bud Travels http://tastebudtravels.blogspot.com/2010/08/scandinavian-cookbook.html
“[The Scandinavian Cookbook is] a thing of beauty, about as much a coffee table book as cookbook, full of gorgeous Scandinavian landscapes. It also has some wonderful sounding recipes. The book is organized by month, and each recipe has information about the recipe’s basis, or the author’s history with it.” ––Knit Think http://knitthink.typepad.com/my_weblog/2010/02/friday-food.html
“Now is the time to indulge your inner Scandinavian.” ––Rocky Mountain Telegram http://www.rockymounttelegram.com/bake-indulge-your-inner-scandinavian-14713
“Trina Hahnemann’s offering, The Scandinavian Cookbook, brings the essence of Scandinavia to life and to the table. Lars Ranek’s food and landscape photography is just as remarkable as Trina’s seasonal recipes.Trina offers a modern twist on Scandinavia’s traditions with wholesome and mouthwatering dishes organized by the calendar month. Her progressive take on taste celebrates the region’s rich traditions of family meals and festivals, as well as its robust seasons, with simple recipes made from healthy and timely ingredients.” ––Imaginary Kitchen http://bit.ly/1duA4I
“The book is divided into the twelve months of the year and focuses on a ‘light, modern version of Scandinavian home cooking’. The four seasons are reflected in the recipes, with much emphasis on fresh local produce. A short introduction accompanied each recipe, explaining the background to the dish, sometimes with a personal anecdote. I find this an essential part of any cookery book, because I like to learn about the origins of a dish than simply be told how to prepare it. For example, Hahnemann describes Skagen, located in the northern tip of Denmark, where the famous Skagen fish soup comes from, and it sounds like a place I would love to visit.” ––World Foodie Guide http://www.worldfoodieguide.com/index.php/the-scandinavian-cookbook-by-trina-hahnemann/
“Translated for an American audience, The Scandinavian Cookbook is a visual feast for any food lover and traveler to places far from home, offering a view and taste of Nordic life that I know hardly a thing about. As evident by the diversity of recipes in her book from fruit porridge (her grandmother’s beloved recipe) to Venison with celery root gratin to Danish butter cookies, they are more than gravlax.” ––Romney Steele, author of My Nepenthe http://mynepenthebook.com/2009/09/food-with-love/
“Both the recipes and the photographs of this beautiful “coffee table” book demonstrate the haunting simplicity that is the hallmark and the glory of Scandinavian cooking.” ––About.com http://scandinavianfood.about.com/b/2009/08/07/trina-hahnemanns-the-scandinavian-cookbook.htm
“I loved this book. I love that it is organized by month and by what is in season. It totally takes the guess work out of what to cook. Open the book, turn to the current month, and make something amazing. Although the cauliflower soup is listed in November, all of the ingredients are in season here in Washington, D.C. It is my lucky day. I would totally recommend picking up this book. The recipes, pictures and stories are worth it. Trina Hahnemann has written a great book.” ––Savory Reviews http://www.savoryreviews.com/2009/07/15/book-review-the-scandinavian-cookbook/
“The book has 115 recipes divided by months and grouped into seasons to make the most of the local foods available in the Nordic region. The photography is gorgeous, (done by Lars Ranek, one of Scandinavia’s premier food photographers), and features beautiful shots of the recipes, the ingredients and the countries themselves, making this the kind of cookbook you want to read and enjoy. Each recipe or grouping of recipes has notes about the history and customs of the dish, so I found myself learning a lot going through the book and selecting recipes to try. Hahnemann set out to show that modern Scandinavian cooking has “evolved” from the more traditional recipes and many of the dishes take inspiration from other countries and cultures while making the most of local ingredients.” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/06/cookbook-review-scandinavian-cookbook.html
“Trina Hahnemann’s offering, The Scandinavian Cookbook, brings the essence of Scandinavia to life and to the table. Lars Ranek’s food and landscape photography is just as remarkable as Trina’s seasonal recipes. Cooks will enjoy 340 rich and evocative four-color photographs by Lars Ranek, who uniquely showcases the beauty he finds in the food and culture of Scandinavia. Trina offers a modern twist on Scandinavia’s traditions with wholesome and mouthwatering dishes organized by the calendar month. Her progressive take on taste celebrates the region’s rich traditions of family meals and festivals, as well as its robust seasons, with simple recipes made from healthy and timely ingredients.” ––Food Reference http://www.foodreference.com/html/scandinavian-cookbook-421.html
“The book is not only an introduction to the cuisine of Scandinavia, but to its culture. This is a lovely book for beginners and experienced cooks looking for inspiration.” ––Dolce Dolce http://www.dolcedolce.com/?cat=25
“As a well-traveled food writer, Trina Hahnemann nurtured a desire to show the world that Scandinavian cooking has “moved on” from the old-fashioned cookbooks that once represented her native cuisine. The result is The Scandinavian Cookbook, filled with delectable recipes grouped by season that share the beautiful and healthy foods found in the world’s Nordic countries.” ––Global Gourmet http://www.globalgourmet.com/food/cookbook/2009/scandinavian-cookbook/
“Simple, clean, well executed food that is imaginative enough to be interesting, but simple enough to cook without too much sweat. Oh, and it also has rather spellbinding photography in it.” ––Wright Food: Recipes and Culinary Adventures from a Brit in Seattle http://mattikaarts.com/blog/charcuterie/citrus-cured-copper-river-salmon/
“The recipes are a mixture of familiar traditional recipes, variations on the traditional (like fish cakes in curry sauce), and new recipes using traditional Scandinavian ingredients. There are photographs of almost every dish, interspersed with photos of the raw ingredients and cityscapes, landscapes and people, all of them in glorious colour. The abundance of photographs means that this is not just a recipe collection, but actually a gorgeous coffee-table book as well.” ––Ice Cook: Icelandic cooking, recipes and food culture http://icecook.blogspot.com/2009/05/cookbook-review-scandinavian-cookbook.html
“The Scandinavian Cookbook
“I am mad about this book, The Scandinavian Cookbook by Trina Hahnemann. I have to pace myself with this book, especially during the May, June, July and August chapters because the pages are filled with images that remind me of my childhood.” ––Miss Whistle Whistling http://misswhistle.blogspot.com/2009/05/scandinavian-cookbook.html
“The Scandinavian Cookbook is chock-full of delicious and easy to make recipes and stunning photography.” ––WCBS Dining Diary, by Bob Lape http://www.wcbs880.com/topic/play_window.php?audioType=Episode&audioId=3704679
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