Förlagets beskrivning
When people think of the Nobel Festivities, they tend to think of pomp and circumstance, prominent guests, royal splendour, and the parade of waiters down the stairway in the Blue Hall, each bearing a plate of the traditional ceremonial dessert. Over the years, more than 650 eminent people have received the prize. Most of them have taken part in the ceremony itself as well as in the festivities that follow it. Every year, more than one billion people follow the proceedings via TV throughout the world.
Since 1901 ninety different menus have been served, and reading them is like taking a trip through this century’s history of gala menus. Classic dishes such as Sole Walewska and Filet de Boeuf Impérial are interspersed with typical Scandinavian recipes for reindeer filet, snowgrouse, rainbow trout and lingonberry parfait.
In the book, the recipes have been adapted both to serve six people and to appeal to today’s palate. By following the recipes step by step, even someone who is not an expert in the kitchen can serve up a splendid meal. Jan Samuelson and Oz Clarke have suggested suitable beverages to accompany the food.
The table settings from various periods can inspire the reader to let his or her own table reflect the spirit of the times. Here is everything from the elaborate settings of the early 1900s, through the pastels and flowing forms of the fifties, to the austere international elegance of today.
Besides providing background information on the man behind the prize, Alfred Nobel, the book gives us a glimpse into the working environment where preparations are made once every year for a party with over 1200 guests.
The book's editor is Hélène Bodin, who also inspired the idea for the book. The menus have been interpreted and adapted by Stefan Bjur. Pepe Nilson is the photographer, and Nicke Ericson created the layout.
Format 240 x 280 mm, 240 pages, 156 pictures. Hard-backed cover in gold-embossed linen, and laminated dust-jacket
Finns också i svensk version med ISBN 91-973428-1-5.
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The Nobel Banquets
Bokrecensioner » The Nobel Banquets : modern recipes from classic menus
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