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The Best of Croatian Cooking (Expanded Edition) by Liliana Pavicic & Gordana Pirker-Mosher (Hippocrene Books, Inc.) Croatia , a beautiful and geographically diverse country on Europe ’s Balkan peninsula , offers a sunny Adriatic coastline and breathtaking scenery, as well as a distinctive culinary tradition that combines central European, Mediterranean , and Near Eastern influences.

The more than 200 recipes featured in The Best of Croatian Cooking, by Liliana Pavicic, an elementary school teacher, and Gordana Pirker-Mosher, a native of Croatia who emigrated to Canada, include classic dishes like Turkey with Pasta Tatters, Strudel with Sautéed Cabbage, and Black Risotto, which is prepared with cuttlefish ink. Also included are over 50 dessert recipes for fine tortes, cookies, and all variety of strudels (poppy seed, carob, apple, apricot, cheese, walnut and more). The authors’ introduction to Croatia and its cuisine provides insight into the development of the culinary tradition through the centuries, as well as the specialties of the various regions in Croatia . The addition of a chapter to this expanded edition on Croatian wines completes the culinary tour offered through the pages of this book.

The Best of Croatian Cooking also includes time-saving tips and ideas for lightening the recipes to accommodate modern tastes and healthy lifestyles. The recipes are in a step-by-step format, and all are adapted for the North American kitchen.

Kitchen of Light: New Scandinavian Cooking With Andreas Viestad by Andreas Viestad, Mette Randem (Photographer) (Artisan) Andreas Viestad is Norway 's premier food columnist, a gifted cook, and an ambassador from the "Land of the Midnight Sun." In Kitchen of Light he introduces us to his Norway – taking us fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries; offering recipes that emphasize simple, fresh, and natural ingredients whose flavors need little embellishment to create elegant and impressive dishes. 
Through a variety of personal anecdotes, both serious and fun, and flavorful recipes, Viestad shares this philosophy of nature as he shows us how to cure gravlaks, to make butter, to prepare a midsummer night's feast of poached salmon, even to flambé a pork tenderloin with Scandinavia 's favorite spirit – Aquavit. There is an entire chapter on cod and potatoes, stapes of the Norwegian diet. Modern Scandinavian cooking seems ideally suited to the way we eat now, with a healthy dose of fish and respect for ingredients that lets their flavors shine. In fact, about half of the book is dedicated to fish dishes.

Recipes include

• Mashed Rutabaga and Pork Rib Roast with Cloves
• Sweet Chili Glaze and Charred Sage, and Thyme-and-Garlic Steamed Mussels with a Hint of Cinnamon
• Truffled Cod with Garlic-Veal Glace and rustic Potatoes with Goose Fat and Lemon. Vegetable
• Lamb Chops with Mushrooms, Zucchini, and Yogurt-Mint Sauce
• Onion Pie with Jarlsberg and Thyme
• Summer Berries with Bay Leaf Custard
• Strawberry Snow
• The Devil's Rhubarb

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