The Danes may not be the only people who love herring, but they have a particular passion for it, as demonstrated by this handsome, oversized book featuring beautifully photographed recipes. The book begins with a survey of a thousand years of herring fishing and consumption before offering instructions on selecting the best fresh herring and curing it yourself. Most of the seasonally organized recipes are the work of Karina Pedersen of Restaurant Montergade in Copenhagen and they represent an approach to herring which is certainly not common in the US. For example: Rhubarb pickled herring with sour cream Hot smoked herring with potato and smoked mayonnaise and chips Tzatziki herring with cucumber and rye bread crumbs Herring with apple compote Port wine herring with prunes Another fascinating look at modern Nordic cooking. Hardcover. Color photographs throughout
