Written from Nevada Berg's seneteenth-century mountain farm in rural Norway, North Wild Kitchen is brimming with dozens of mouthwatering recipes along with stunning photography of the food and country's landscape. Berg presents a combination of Norwegian-inspired recipes like Wild Garlic Soup, Nettle Pavlovas, and Cloudberry Caramels with Sea Salt, and the more traditional Smoked Trou Mousse, classic Brunost (Brown Cheese), and Potato Lefse.
A self-taught cook, Berg focuses on seasonal Norwegian food prepared without a lot of fuss. With each chapter focusing on a different aspect of Norway's food culture including the Forage, the Mountain Farm, the Storage House, and the Waters, she invites us to experience the unique pleasures of Nordic life and food.
