Icelandic Cuisine
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Geliefert zwischen Mo., 22.09.2025 und Di., 23.09.2025
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Important parts of Icelandic cuisine are lamb, dairy, and fish, due to Iceland's proximity to the ocean. Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót and containing a selection of traditionally cured meat and fish products served with rúgbrauð (dense dark rye bread) and brennivín (an Icelandic akvavit). Much of the taste of this traditional country food is determined by the preservation methods used; pickling in fermented whey or brine, drying and smoking. Modern Icelandic chefs usually place an emphasis on the quality of the available ingredients rather than age-old cooking traditions and methods. Hence, there is a number of restaurants in Iceland that specialise in seafood and at the annual Food and Fun chef's competition (since 2004) competitors create innovative dishes with fresh ingredients produced in Iceland. Points of pride are the quality of the lamb meat, seafood and (more recently) skyr.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130624262
- Genre Landwirtschaft & Fischerei
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Deutsch
- Anzahl Seiten 240
- Größe H220mm x B150mm x T14mm
- Jahr 2010
- EAN 9786130624262
- Format Kartonierter Einband (Kt)
- ISBN 978-613-0-62426-2
- Titel Icelandic Cuisine
- Untertitel Dairy,Iceland, Skyr, Hangikjöt, Smoking (cooking), Lamb and mutton, Kleina, Laufabrauð, Þorramatur, Buffet, Þorrablót, Rúgbrauð, Rye bread, Brennivín, Akvavit, Food preservation
- Gewicht 374g
- Herausgeber Alphascript Publishing
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