Nanna Rögnvaldardottir è la principale autrice di libri di cucina e food writer islandese. Il suo lavoro approfondisce la profonda connessione tra cibo e cultura, esplorando sia la tradizione che l'innovazione nelle arti culinarie. Attraverso i suoi scritti, Nanna celebra la ricchezza della cucina nazionale e internazionale, ispirando i lettori a scoprire il mondo dei sapori.
Traditional Icelandic cuisine, with sections for the ocean, the coast, the countryside, and the mountain. No food stains. Gorgeous illustrations, interesting recipes—like lamb blood pudding, gravlax, trout soup, skyr with berries, reindeer steaks with red wine sauce.
The author includes favourites that have endured through the years and the best of recent dishes that still reflect Icelandic ingredients and cooking methods. Sample such delicacies as Grilled Rosemary-Flavoured Char, Braised Wild Goose with Fruit Stuffing and Bilberry Ice Cream. Home chefs will welcome the helpful chapters on Festive Food Traditions and Icelandic Ingredients.