While there are no specifically Icelandic recipes in this book, there are enough dishes in it that have passed into traditional Icelandic cookery (taken from Danish and Norwegian cookbooks of the 18th, 19th and early 20th centuries) to include it here. Author Trina Hahnemann has, in co-operation with photographer Lars Ranek, produced a gorgeous tribute to Scandinavian cookery. The book is divided
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