Darra Goldstein, author of Fire + Ice: Classic Nordic Cooking
Content is delighted to welcome cookbook author and food scholar Darra Goldstein for a book talk and signing on January 26th at 7 pm.
Bringing the best of Scandinavian home-cooking into your kitchen, Fire + Ice: Classic Nordic Cooking offers delicious recipes that showcase this region's most beloved sweet and savory dishes in a beautifully curated and approachable collection.
Author Darra Goldstein, the foremost American authority on this region, offers readers an opportunity to discover the history, lore, and rich culinary traditions of Finland, Norway, Denmark, and Sweden with deeply personal essays about each country, as well as information on the history of foraging, the iconic ingredients of the north, and regional cooking techniques. More than just a usable cookbook, Fire and Ice is a travelogue and love letter to Scandinavia, inviting readers and cooks alike on a guided exploration of this unique region, its people, and its culture.
Darra Goldstein has spent much of the last four decades falling in love with Scandinavia; its people, its landscape, and most of all, its food. She is the founding editor of the James Beard Award-winning journal Gastronomica and a professor of Russian at Williams College. Goldstein has authored or edited more than a dozen books, including The Georgian Feast, which won the 1994 IACP Julia Child Award. She lives in Williamstown Massachusetts.
“Darra Goldstein is the best kind of food scholar. She’s a gourmet and a gourmand, driven by equal parts hedonism and curiosity. Both are here on full display in this Nordic cookbook and culinary genealogy, providing a delicious context for the region’s modern food revolution.”
—Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and author of The Third Plate
“Darra Goldstein’s recipes defy the stereotypes of Scandinavian cuisine. This cookbook isn’t about rotten shark or Swedish meatballs; these dishes beautifully capture a people who cannot help but be completely in touch with the elements, the land, and the sea.”
—Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine
“This book—full of stunning imagery and all the Nordic staples of home cooking—is a must-have for anyone interested in this amazing region.”
—René Redzepi, chef, co-owner of Noma, and author of Noma: Time and Place in Nordic Cuisine
“I dare you to read this book without wishing you were born Scandinavian. The food looks so delicious and the pictures are so gorgeous that you can’t help feeling you were born in the wrong place. This tantalizing introduction to Nordic foods is like no cookbook on the market. Open it at your peril. It will make you want to travel. And it will make you want to cook.”
—Ruth Reichl, author of Delicious, and former editor in chief of Gourmet magazine