With more than 100 recipes, 30 personal essays and food histories, and 200 dazzling colour photos, home chefs and armchair travellers alike will be transported to the Land of the Midnight Sun. Viestad's modern Scandinavian cooking emphasizes simple, fresh, natural ingredients, whose flavours need little embellishment to create elegant and impressive dishes. Viestad shows us how to cure gravlaks, make our own butter, prepare a midsummer night feast of poached salmon and flambe a pork tenderloin with Aquavit. He gives us modern interpretations, as well as favourite traditional recipes such as Pork Ribs with Cloves and Norwegian pancakes filled with fresh berries.