From one of America’s most prolific and beloved cookbook authors comes a compendium of unique recipes for a universally appealing subject. This broad collection of soups, broths, bisques, and chowders
Beatrice Ojakangas 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. In the wake of the Moose Lake fires a
Time-tested recipes for delectable breakfasts from around the world, especially Scandinavia Breakfast may be, as some say, the most important meal—but not unless it’s the best tasting. Wit
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. In
Wild rice isnit just a side dish any more! More than 80 tempting recipes, including Wild Rice Seafood Salad, Wild Rice & Pecan Soup and Stir-Fry Wild Rice Snow Peas and Pork, make this an essentia
Recipes for savory and authentic morsels from the north country, now in paperback!Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, sa
If you own a convection oven, but don’t really know how to use it, this book is for you.Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, exp
From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.
American country cooking is a story of cows and chickens, grains and fresh vegetables and wild berries. It is simple and honest and touched with nostalgia, a bit of ethnicity, regionality, and history
Desserts have always been a fixture at the American table, inspiring pleasant lingering over a cup of coffee and just one more scrumptious bite. From colonial specialties to old-time country favorites
An expert on traditional holidays and the special baked treats that mark them, veteran chef and cookbook writer Beatrice Ojakangas presents recipes for twenty-one seasonal occasions and cultural holid
Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smorrebrod (an open-faced sandwich), which
A James Beard Award hall of fame inductee serves up more than 50 recipes for bite-size desserts, from mini lime pies to shot glasses of chocolate mousse to two-bite whoopie pies, in a book with 40 ful
A good cook once said that a casserole is a blend of inspiration and what's on hand. Beatrice Ojakangas must have had inspiration by the gallon to come up with these 500 casseroles. From a breakfast
