ABOUT THE BOOK
Adam Aamann is a master of putting new
life into the old, traditional Nordic kitchen. First, he took good
care of the Danish "smørrebrød", and now the time has
come for the aquavit, that is to be enjoyed along with a piece of
bread or a meal.
The book offers recipes for 38
different kinds of aquavit together with suggestions and 41 recipes
for light dishes in quite simple compositions: Bog whortleberry
aquavit and shrimps, dill and crispy potatoes; quince aquavit and
poultry liver with new blackberries on toast; elderberry aquavit
and cod brandade with lovage, or rhubarb aquavit and cream toffee
with mint. All excellent examples of how beautifully Aamann
combines various elements from grandmother's kitchen and then
magically delivers the most delicious combinations in a new and
modern twist of the Nordic kitchen anno 2010.
Adam Aamann's aquavits are all easy to
prepare using easily accessible herbs, fruit, and berries found in
the nature or in your garden. Aamann suggests aquavits for various
seasons: from the very first shoots of maple in the spring to his
own Christmas aquavit at the end of the year. He moves from the
well-known such as dill, sweet gale or blackthorn to entirely new
tastes such as rose geranium, lemon verbena or rhubarb.
The illustrations include photos of the
various herbs, so they are easily recognizable once you venture out
to find them. Adam Aamann once again demonstrates his ability to
take old and well-known dishes and give them a completely new life,
where the taste is both modern, yet still filled with nostalgia and
tradition.
THE AUTHOR
Adam Aamann is the owner of two
Copenhagen restaurants, Aamann's. In 2007 he was awarded an
honorary prize by the Danish Gastronomic Academy for his
outstanding effort to reinvent the traditional Danish
'smørrebrød'.
RIGHTS
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