A League of Extraordinary Chefs

Tom Victor Gausdal (right) and a colleague compete in the 2008 culinary Olympics in Erfurt, Germany, with a bouillabaise of scallops, crayfish, salmon, clams, shrimps and mackerel in its own juices, served with croutons and a spicy rouille. Photo: Tom Haga.

Norwegian Cooks Bring Imagination to the Table

Norwegian cuisine — which typically involves a lot of curing and drying (think gravlaks and salted lamb ribs) and produces such famously bland dishes as boiled fish balls, dried cod soaked in lye, and potato dumpling with salted mutton — isn’t usually hailed in gourmet circles.

Click here to read the full article written by Valeria Criscione for the Wall Street Journal

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The Norwegian American

Published since May 17, 1889 PO Box 30863 Seattle WA 98113 Tel: (206) 784-4617 • Email: naw@na-weekly.com

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