Reviews
"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 "We love the new book Fire + Ice: Classic Nordic Cooking for two reasons: 1) it allows people the chance to enjoy delicious Swedish food without trekking to Ikea, and 2) along with recipes, Fire + Ice shares Scandinavian dining traditions, giving readers a more in-depth look into Nordic culture." --Sydney Mondry, InStyle "Exploring the rich culinary history of Scandinavian cuisine through classic home-style recipes--and through photographs of the recipes and the natural beauty of Scandinavia--Darra Goldstein's Fire + Ice cookbook is so absorbing that you'll be tempted to book a flight to Denmark (or Iceland, or Sweden) after first flipping through it." --Ali Slagle, Food52, "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 "We love the new book Fire + Ice: Classic Nordic Cooking for two reasons: 1) it allows people the chance to enjoy delicious Swedish food without trekking to Ikea, and 2) along with recipes, Fire + Ice shares Scandinavian dining traditions, giving readers a more in-depth look into Nordic culture." -Sydney Mondry, InStyle, "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 , "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 "We love the new book Fire + Ice: Classic Nordic Cooking for two reasons: 1) it allows people the chance to enjoy delicious Swedish food without trekking to Ikea, and 2) along with recipes, Fire + Ice shares Scandinavian dining traditions, giving readers a more in-depth look into Nordic culture." --Sydney Mondry, InStyle "Exploring the rich culinary history of Scandinavian cuisine through classic home-style recipes--and through photographs of the recipes and the natural beauty of Scandinavia--Darra Goldstein's Fire + Ice cookbook is so absorbing that you'll be tempted to book a flight to Denmark (or Iceland, or Sweden) after first flipping through it." --Ali Slagle, Food52
