{"title":"Cookbooks","description":null,"products":[{"product_id":"the-finnish-cookbook","title":"The Finnish Cookbook","description":"\u003cp\u003e\u003cspan\u003eFrom the Crown Classic Cookbook series–which features a collection of the world’s best-loved international cookbooks, specially adapted for use in American kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCrown Publishers, 1989\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover, 256 Pages, 5.8 x 8.6 inches\u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":4262898270219,"sku":"0517501112","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/products\/51_LWL_f_7L.jpg?v=1571718548"},{"product_id":"homemade","title":"Homemade","description":"\u003cp\u003e\u003cspan\u003eBeatrice 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 the wake of the Moose Lake fires and famine of 1918, Ojakangas tells us in this delightful memoir-cum-cookbook, her grandfather sent for a Finnish mail-order bride—and got one who’d trained as a chef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOjakangas’s stories, are, unsurprisingly, steeped in food lore: tales of cardamom and rye, baking salt cake at the age of five on a wood-burning stove, growing up on venison, making egg rolls for Chun King, and sending off a Pillsbury Bake Off–winning recipe without ever making it. And from here, how those early roots flourished through hard work and dedication to a successful (but never easy) career in food writing and a much wider world, from working for pizza roll king Jeno Paulucci to researching food traditions in Finland and appearing with Julia Child and Martha Stewart—all without ever leaving behind the lessons learned on the farm. As she says, “first you have to start with good ingredients and a good idea.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of northern Minnesota as well as the wider culinary world, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHomemade delivers the savory and the sweet in equal measures and casts a warm light on a rich slice of the country’s cooking heritage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUniversity Minnesota Press, 2018\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 305 Pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":42042995212367,"sku":"9781517904470","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/51-2dCq6BHL._SY445_SX342.jpg?v=1721966708"},{"product_id":"breakfast-with-beatrice","title":"Breakfast with Beatrice","description":"\u003cp\u003e\u003cb\u003eTime-tested recipes for delectable breakfasts from around the world, especially Scandinavia\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBreakfast may be, as some say, the most important meal—but not unless it’s the best tasting. With the help of James Beard Cookbook Hall of Famer Beatrice Ojakangas, that is precisely what breakfast will be. With recipes drawn from her storied career and honed in her home kitchen, \u003ci\u003eBreakfast with Beatrice\u003c\/i\u003e prepares the cook—seasoned veteran or novice—to make breakfast the perfect start to every day.\u003c\/p\u003e\n\u003cp\u003eSweet or savory, classic or surprising, fancy or short order, these are breakfasts for every occasion, with simple ingredients, straightforward instructions, and the occasional anecdote (Veterinarian’s Breakfast, anyone?). Whip up a smoothie on the go. Chill a parfait overnight for a readymade morning treat. Dress up good, old-fashioned porridge for a hot and hearty start to the day. Make a meal of the \u003ci\u003esmorrebrod\u003c\/i\u003e, a breakfast sandwich favored in Denmark, with anything from cheese and fruit to smoked fish and meat piled on a slice of crusty bread. Whether you favor a grain-rich loaf or a handy quick bread, or a sweet treat like Cardamom Coffee Braid or an elaborate Danish pastry, these recipes will satisfy your morning palate. For more leisurely breakfasts (or for dinner when it’s kids’ choice), there are pancakes and mouth-watering cream waffles to warm the heart. From quiches and casseroles to waffles with berries, \u003ci\u003eBreakfast with Beatrice\u003c\/i\u003e is a treasury of recipes worth waking up for.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUniversity of Minnesota Press, 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 200 Pages, 9 in H | 7 in W\u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058206404687,"sku":"9781517904951","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/9781517904951_634c_remote__09dd5.jpg?v=1793995775"},{"product_id":"best-casserole-cookbook-ever","title":"Best Casserole Cookbook Ever","description":"\u003cp\u003e\u003cb\u003e500 casseroles for every occasion—sweet and savory, hearty and light, homey and festive—from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eA good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got \u003ci\u003eThe Best Casserole Cookbook Ever\u003c\/i\u003e. \u003c\/p\u003e\n\u003cp\u003eCall it a hotdish, covered dish, or casserole—in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples—from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for appetizers and snacks there are dips, spreads, and slathers; mini quiches and omelet squares; and mushrooms au gratin, curried, or stuffed. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn.\u003c\/p\u003e\n\u003cp\u003eWith an ever-reliable and inspired sense of how to create a delicious meal, Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUniversity of Minnesota Press, 2023\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 624 Pages, 9 in H | 8 in W \u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058224951375,"sku":"9781517913434","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/9781517913434_0e6ba.jpg?v=1793995922"},{"product_id":"best-of-wild-rice-recipes","title":"Best of Wild Rice Recipes","description":"\u003cdiv class=\"descriptionPanel___wCiv7\"\u003e\n\u003cdiv class=\"panelContent___B_vGb\"\u003e\n\u003cdiv\u003e\u003cb\u003eThis varied collection of wild rice recipes includes basic “how to” instructions, soups, salads, side and main dishes, breads, and even desserts.\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eGet the cookbook with a varied collection of recipes and “how to” instructions that make cooking with wild rice a breeze.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWild rice, one of the most versatile, nutritious, and flavorful grains, has been an important food source for hundreds of years. The warm, nutty taste and rich texture makes any dish a special one. This varied collection of recipes by Beatrice Ojakangas begins with basic “how to” instructions. Find out the best ways to cook wild rice on a range top, in the oven, and in the microwave, as well as how to “pop” wild rice. From there, recipes are divided into sections: appetizers, soups, salads and dressings, side dishes, main dishes, baked goods, and desserts. So there is something for every occasion!\u003c\/p\u003e\n\u003cp\u003eInside you’ll find\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMore than 80 proven recipes featuring wild rice\u003c\/li\u003e\n\u003cli\u003e“How to” instructions for preparing wild rice\u003c\/li\u003e\n\u003cli\u003eVariety of dishes, from soups to entrees to desserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBeatrice has written many articles for national food magazines. She wrote a weekly newspaper column for a number of years and has authored many cookbooks. With more than 80 of her favorite recipes, this is an essential addition to any cookbook collection.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"descriptionPanel___wCiv7\"\u003e\n\u003cdiv class=\"acc-font-no-hover medium-small-font bold descriptionHeader___aNBPJ\"\u003e\n\u003cdiv class=\"MuiGrid-root MuiGrid-container css-1b1jvye\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"panelContent___B_vGb\"\u003e\n\u003cdiv class=\"flex\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eIngram Publisher, 1990\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 108 Pages, 4.3 in H | 5.4 in W\u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058232225871,"sku":"9780934860567","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/9780934860567_89db7.jpg?v=1793996050"},{"product_id":"great-holiday-baking-book","title":"Great Holiday Baking Book","description":"\u003cp\u003e\u003cspan\u003eAn 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 holidays. She takes you from spring to winter with recipes like heart-shaped coffee cake for Valentine’s Day, Austrian carnival doughnuts or spicy rabbit cookies for Easter, and cinnamon-walnut kamish bread or challah for Rosh Hashanah. For Christmas, the biggest baking season of the year, Ojakangas offers enticing recipes for thirty-eight classic and fancy cookies, eighteen yeast breads, thirteen quick breads, nine cakes, ten bar cookies and brownies, and many more. With these recipes, every holiday is sure to be memorable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn addition to its array of delectable foods, The Great Holiday Baking Book is brimming with holiday lore from cultures around the world. Ojakangas also provides helpful tips and practical information about hosting a cookie-swap party, organizing your bustling holiday kitchen, involving the kids in baking fun, and more. With its variety of specialties and treats for almost every gala occasion, The Great Holiday Baking Book is sure to become an indispensable part of your feasts and celebrations. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeatrice Ojakangas is the author of more than a dozen cookbooks, including The Great Scandinavian Baking Book (1999) and Scandinavian Feasts (2001), both published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUniversity of Minnesota Press, 2001\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 368 Pages, 9 in H | 7.5 in W \u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058261258319,"sku":"0816638683","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/51jaEpN4MqL.jpg?v=1793996411"},{"product_id":"great-holiday-baking-book-copy","title":"Great Old-fashioned American Recipes","description":"\u003cp\u003e\u003cspan\u003eAmerican 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. This excellent selection of delicious home-style recipes by veteran food writer Beatrice Ojakangas highlights dishes that reflect many parts of the country and many different cuisines. Her recipe for Swedish Meatballs includes sauces adaptable for Asian-, Indian-, Italian-, and Russian-style meals, while her moist and sumptuous Chocolate-Applesauce Cake is a distinctive Dutch favorite, and her original Country-Style Ice Cream is a traditional treat all will love. Each recipe has been tested and reworked to make it easy to prepare with today’s ingredients and a joy to share with friends and family.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e “A delightful hit parade of native classics.” \u003c\/span\u003e\u003ci\u003e—Publishers Weekly\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBeatrice Ojakangas is the author of more than twenty cookbooks, including \u003c\/span\u003e\u003ci\u003eThe Great Scandinavian Baking Book\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eScandinavian Feasts\u003c\/i\u003e\u003cspan\u003e, both published by Minnesota. She lives in Duluth, Minnesota.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUniversity of Minnesota Press, 2005\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 216 Pages, 10 in H | 7 in W\u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058275217487,"sku":"0816648107","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/9780816648108_10ea_remote__e015f.jpg?v=1793996665"},{"product_id":"great-old-fashioned-american-recipes-copy","title":"Great Scandinavian Baking Book","description":"\u003cp\u003e\u003cspan\u003eRecipes 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, savory breads. Each country—Denmark, Norway, Sweden, Finland, and Iceland—has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.The Great Scandinavian Baking Book will warm your heart and fill your stomach.Beatrice Ojakangas is the author of more than a dozen cookbooks, including Great Whole Grain Breads (1993) and The Finnish Cookbook (1989). Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child. She lives in Duluth, Minnesota.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUniversity of Minnesota Press, 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 332 Pages, 9 in H | 6 in W \u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058297106511,"sku":"0816634963","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/9780816634965_5e1d2.jpg?v=1793996836"},{"product_id":"great-scandinavian-baking-book-copy","title":"Great Whole Grain Breads","description":"\u003cp\u003e“Possibly the best such bread book on the market. Every recipe a winner.” -Jane Brody\u003c\/p\u003e\n\u003cp\u003eThe crust, the texture, the aroma, the taste-a hearty whole grain bread makes the meal or, in the case of the cheese breads, blinis, or calzone that Beatrice Ojakangas serves up, becomes the meal. The seasoned baker and the passionate amateur, the connoisseur and the simply famished will find plenty to celebrate in Ojakangas’s classic bread-making book.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether it’s traditional Finnish rye, old-fashioned corn bread, scones, croissants, pretzels, or popovers, the perfect bread for any occasion can be found in this book, along with companionable advice for making it perfectly every time. For the baker with no time to spare, Ojakangas includes a large assortment of fast and easy breads.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker’s kitchen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUniversity of Minnesota Press, 2002\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 368 Pages, 9 in H | 6.5 in W\u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058309296207,"sku":"0816641501","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/9780816641505_cb577.jpg?v=1793996979"},{"product_id":"great-whole-grain-breads-copy","title":"Scandinavian Cooking","description":"\u003cp\u003eBeatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOjakangas offers us true Scandinavian home cooking that features the best of what is in season. \u003c\/span\u003e\u003ci\u003eScandinavian Cooking\u003c\/i\u003e\u003cspan\u003e provides traditional menus for different occasions and seasons—from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smörgåsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a sumptuous Midsummer’s Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA good Scandinavian cook has a flair for color, texture, shape, and simplicity in creating the food that these menus show off to perfection. Beatrice Ojakangas describes her experiences gathering recipes at the tables of friends on her visits to Scandinavia and the beautifully crafted tools and tableware that will help to make the Scandinavian dishes you prepare authentic.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUniversity of Minnesota Press, 2002\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 203 Pages, 9 in H | 6.5 in W\u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058321387599,"sku":"9780816638673","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/9780816638673_b301d.jpg?v=1793997535"},{"product_id":"scandinavian-cooking-copy","title":"Scandinavian Feasts: Celebrating Traditions throughout the Year","description":"\u003cp class=\"a-text-bold\"\u003e\u003cspan class=\"a-text-bold\"\u003eThe definitive word on sumptuous Scandinavian cooking, now in paperback!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eScandinavian Feasts\u003c\/span\u003e\u003cspan\u003e features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and breads. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDuring the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUniversity of Minnesota Press, 2001\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 298 Pages, 9 in H | 6.5 in W\u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058367492175,"sku":"0816637458","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/Screenshot2026-11-06155751.png?v=1793998688"},{"product_id":"scandinavian-feasts-celebrating-traditions-throughout-the-year-copy","title":"The Soup and Bread Cookbook","description":"\u003cdiv\u003e\n\u003cp\u003eJames Beard Cookbook Hall of Famer Beatrice Ojakangas takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. These soups, stews, and chowders—each with a bread to go along—take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eMore than one hundred delectable and satisfying soup and bread pairings from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen eating out, Beatrice Ojakangas’s mother told her, you could never go wrong ordering soup. And then, of course, there should be bread to go with it. Beatrice has been sampling soup ever since, and in \u003ci\u003eThe Soup and Bread Cookbook\u003c\/i\u003e the James Beard Cookbook Hall of Famer takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. International yet rooted in the rhythm of the Minnesota seasons—ranging from the cool, refreshing soups of summer to hearty winter fare—these soups, stews, and chowders take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors. \u003cbr\u003e\u003cbr\u003eWhether it’s a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go along—enough to fill a cookbook on their own, in fact. Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread—or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, \u003ci\u003eThe Soup and Bread Cookbook\u003c\/i\u003e will, as \u003ci\u003eThe Splendid Table\u003c\/i\u003e suggests, “banish the Campbell’s from your cupboard forever.” Pull up a chair. Open the book. Soup’s on!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eUniversity of Minnesota Press, 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 280 Pages, 9 in H | 7 in W\u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058424868943,"sku":"9781517910419","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/9781517910419_0ed3_remote__238a1.jpg?v=1793998386"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/collections\/9781517904951_634c_remote__09dd5.jpg?v=1793998939","url":"https:\/\/shop.finlandiafoundation.org\/collections\/cookbooks.oembed","provider":"North Wind Books at the Finnish American Heritage Center","version":"1.0","type":"link"}