The Food & Cooking of Finland: 60 classic recipes, favorite ingredients and the colourful culinary history shown in more than 300 specially commissioned photographs

The Food & Cooking of Finland Traditions, ingredients, tastes and techniques in over 60 classic recipes Anja Hill • Discover the earthy flavours and unexpected delights of Finland's healthy, hearty cuisine, which combines its own traditional methods and ingredients with flavours from eastern European and Scandinavian neighbours • Explore the wide range of seasonal ingredients in 60 delicious recipes, which range from classics to fusion recipes that reveal diverse influences • Features an introduction to the geography, climate and history of this fascinating country, as well as providing insight into the culinary customs and the traditional ingredients in this exciting cuisine • Recipes, ingredients and the colourful culinary history are brought to life with more than 300 specially commissioned photographs The more than 60 delicious recipes in this gorgeous new book offer a tantalizing taste of both historical and contemporary Finnish cuisine, melding authentic ingredients and techniques with intriguing influences from France and the Mediterranean as well as neighbouring Russia, Sweden and, to a lesser degree, Norway. Five chapters contain irresistible recipes for appetizers and side dishes; fish and shellfish; meat; desserts and baking. Packed with more than 300 specially commissioned, inspirational pictures and delicious, easy-to-follow recipes, as well as cook’s tips, variations and nutritional information, this unique new book is a must for anyone interested in learning more about this ancient, exciting and adaptible cuisine. About the Author Anja Hill– née Toivonen – was born in Helsinki in 1946 and was brought up largely on her parents’ farm near Lahti in southern Finland. She is married to chef Shaun Hill and now lives in Worcester. For 10 years Anja shared the cooking with her husband at their Michelin starred restaurant in Ludlow, The Merchant House. The first broadsheet review for the restaurant announced that the place was worth a detour for Anja’s bread rolls alone. Prior to this Anja worked at at her and Shaun’s first restaurant, Hill’s in Stratford upon Avon, and at Gidleigh Park hotel. Read more