En Munnfull Oppskrifter (A mouthful of Recipes)
Front Cover, En Munnfull Oppskrifter (A mouthful of Recipes), 1993. GGA Image ID # 1d8ed9f802
UKE-Adressa Trondheim Kokkenes Mesterlaug, En Munnfull Oppskrifter, © 1993., UKE-Adressa, Trondheim, Norge, Hardbound, 95 Pages, 82-7164-032-1.
Back Cover, En Munnfull Oppskrifter (A mouthful of Recipes), 1993. GGA Image ID # 1d8f2b00fd
From the Back Cover
En munnfull oppskrifter er en bok om mat slik den serveres in Trøndelag i dag. Det er en bok som helt of holdent er laget av trønderske kokker, men det dreier seg ikke om tradisjonskost slik vi kjenner den.
Råvaren til denne boken om trøndersk kokekunst er tatt fra UKE-Adressas matspalte. 50 oppskrifter er samlet i denne boken. Det er mat til festlige anledninger, mem også til hverdags.
En munnfull oppskrifter er blitt til i et samarbeid mellom Adresseavisen og Trondheim Kokkenes Mesterlaug.
English Translation of Back Cover Text
A mouthful of Recipes is a book about food as it is served in Trøndelag today. It is a book that is entirely made by cooks from Trønder, but it is not about traditional food as we know it.
The raw material for this book about Trønder cooking is taken from UKE-Adressa's food column. 50 recipes are collected in this book. There is food for festive occasions, but also for everyday life.
A mouthful of recipes has been created in a collaboration between Address newspaper and Trondheim Chefs' Master Guild.
En Munnfull Oppskrifter (A mouthful of Recipes) is a book about food as it is served in Trøndelag today. It is a book that is entirely made by cooks from Trønder, but it is not about traditional food as we know it. The Trøndelag chefs are from all over Norway, Trondheim, Oppdal, Steinkjer and Selbuskogen. But they have been out in the world. Some of them come even from Denmark, Germany, Pakistan or Sri Lanka. They have come here and been thrilled Norwegian ingredients.
They have seasoned the excellent Norwegian lamb-meat and fish from the bay and the oceanEn Munnfull Oppskrifter (A mouthful of Recipes) has something for everyday life, but also for festive occasions. The starting point for the book's been many inquiries Adresseavisen received in the three-year period we printed a recipe every Saturday of week-addressees. The appeal to collect this in a book were numerous. And now we have taken the challenge. The book is the result of a collaboration between WEEK address and Trondheim master chefs.
Thanks also to Stein Bjøru journalist and photographer Morten Antonsen.
Chief editor Gunnar Flikke Adresseavisen
En Munnfull Oppskrifter (A mouthful of Recipes) is a book about food as it is served in Norway today.
- Editors: Chefs in Trondheim master chefs, Stein Bjøru.
- Lay-out: Heidi Hermo.
- Photo: Morten Antonsen.
- Rate / pressure: Address Offset newspaper.
- Repro: Trond-Plates.
- Bookbinding: Fredriksen Bokbinderi A / S.
- Paper: 150 gr. Multiart Gloss.
- Circulation: 2500 expl.
Copyright ® A / S Address newspaper. A copy of the book is permitted only by arrangement with the publisher.
A/S Address newspaper, Trondheim, November 1993
ISBN NO. 82-7164-032-1
Fish and Seafood
- Baked cod fillet with cheese
- Boiled cod tongues
- Laffer any real butter heavy
- Prince Fish
- Exciting with halibut
- Urtegratinerte halibut chops
- Fish Shop's lunch bag
- Magnus' goodies fish
- Osso buco
- Filled svineschnitzel "Rudolf"
- Baked fillet of reindeer
- Roulade of pork fillet
- Rabbit Adel Magnus
- Poached chicken and scampi
- Irish stew
- Living Panne
- Soufflé with chicken
- lamb Goodies
- Roasted fillet of deer
- Filled Lammela
- Stuffed and baked elk
- Roe deer stew
- Ryper in game sauce
- Chicken breast on Magnus-vis
- Marinated fried scampi
- Marinated pork fillet
- Au gratin crayfish tails
- Marinated salmon
- Gravlax Mousse Trondheim
- Reindeer Heart
- Bond Paté
- Snails in garlic
- Krogen's soup
- Salmon two ways
- veiled bondepiger
- Fruit salad and real vanilla cream
- Homemade ice cream
- Strawberry and orange salad
- Baked potatoes
- Fried rice with snails and shrimp
- View of the river
Includes recipes by Master Chef Svien Magnus Gjønvik.