Kogebog fra Trine Hahnemann om smørrebrød og dets renæssance, skrevet til et internationalt publikum.
The massive trend for all things Scandi, healthier eating and the profile of 'New Nordic' cuisine worldwide, have led to the renaissance of the open sandwich. Smørrebrød are the classic Danish variety and in the hands of chef and food writer Trine Hahnemann, they are a treat for the senses as well as the taste buds. Traditionally using a rye bread base, they can be topped with a huge variety of vegetables and pickles, fish, meats, herbs, salads – and can even include sweet options.
Trine Hahnemann offers 70 recipes for delicious, healthy open sandwiches that are beautiful enough to serve at a dinner party or simply make a quick and filling snack using leftovers. From quick-cured salmon to blue cheese with apple, the delightful recipes are accompanied by photographs from acclaimed Danish photographer Columbus Leth.
Boget er på engelsk.