Over the cycle of eight subtle seasonal transitions, Lapland’s Arctic wilderness alternates between the mysterious beauty of mid-winter and the sun-flooded light of high summer. The life of local people and the region’s wildlife are dictated by these seasons that also determine the traditional food enjoyed in the region. The book 8 Arctic Seasons: Discover – Taste – Experience combines the lifestyle and tradition of Lapland in richly illustrated expression of the Arctic’s varied, contemporary gourmet delights.
To celebrate the North Pole Menu introduced in the book, 8 Arctic Seasons was launched at the North Pole. It was probably the world’s first book announcement ever in the North Pole. The event was organized by the book’s producer Luxury Action.
8 Arctic Seasons is available at Amazon, Google Play, and at other online bookstores. Read more about the book and download your own copy here.
Maybe Finnish kitchen is not (yet) as renowned as the French or Thai kitchens that can be found in all major cities of the world, but Scandinavian tastes have been discovered by food lovers. Traditional Finnish meals were prepared from ingredients readily available at small farms, lakes, large forests and the sea. It was simple, hearty food.
Even when something already tastes good, it doesn’t mean it couldn’t be made even better. That’s what author Marko Päkki has been doing for most of his life. He knows exactly how to cook traditional Finnish food, but he didn’t leave there. He has developed new recipes based on traditional Nordic cooking.
Here is the result: Finnish Cookbook with Modern Flavors for home chefs who want to try out simple but tasty recipes in their kitchen. Choose from fish, meat, vegetable dishes or prepare a traditional dessert (out of fresh berries, naturally).
Recipes introduced in the book are, for instance, Traditional Baltic Herring Fillet Steak, Chanterelle Bacon Pie. Karelian Stew, and Rainbow Trout with Fruit Salsa.
More information about the book Finnish Cookbook with Modern Flavors here.
Technical men or women behave above all rationally. They solve problems and follow through. The guests of the engineer are always satisfied, the food is served on time, and nothing gets left over. Managing the whole is an intellectual challenge for the engineer and preparing food successfully gives him deep pleasure.
The Engineer’s Cookbook gives a systematic presentation of the principles behind the engineer’s cooking skills. It helps the engineer to see what is essential in food, to recognise his own strengths, and to adapt his skills to make good food.
For those not technically educated, the book offers an exhilarating insight into the inner life of the engineer – and dozens of practical and clearly-illustrated recipes that allow everyone to prepare delicious food easily.