Eden, Utah — The Danish word hygge (pronounced hue-guh) describes the uniquely Danish community spirit of coziness and comfort that comes from family and friends breaking bread together, sharing a long afternoon over a giant spread of good food, ice-cold beer, and convivial conversation.
Cooking Danish: A Taste of Denmark by Stig Hansen celebrates hygge, bringing this Danish spirit to life for the American kitchen. As the first Danish cookbook in English with full-color photographs, it illustrates the bounty of Scandinavian cuisine, covering classics like house-cured salmon, Hansen’s time-tested family recipes for frikadeller (Danish meatballs), and his award-winning homebrew for Lazy Moose Golden Lager.
According to Hansen, known by friends and colleagues as The Viking Chef, “After a few bottles of Lazy Moose, it’s hygge time, indeed. The only thing that would improve the situation at that point is a smørrebrød with all my favorite sandwich toppings, crispy fried onions, and fresh-baked pumpernickel bread.”
Hansen attended the Danish Culinary Academy and has worked at first-rate hotels and restaurants across Europe and the United States such as Scandia in Los Angeles and Nendel’s in Portland. He was recently awarded the prestigious “Master of Taste” by the Chefs in America Foundation for his work as the Director of Food Services for more than 55 Iron Skillet restaurants in the US.
Cooking Danish: A Taste of Denmark (ISBN 978-0-9791019-0-8) includes 176 pages, 150 recipes, and 145 color photographs. It retails for $34.95 and is available directly through www.cookingdanish.com or by calling 801.745.0388.
It is distributed to the book and gift trade by Favorite Recipes Press at www.frpbooks.com or 800.358.0560.
To schedule an author interview or to request recipes or high-res images from Cooking Danish, contact Meghan Claney at firstname.lastname@example.org or 866.537.4317.