The
Culinary Saga of New Iceland:Recipes
from the Shores of Lake Winnipeg
By Kristin Olafson–Jenkyns
"..a
boatload of Icelandic specialties.."
--Ilana Simon, Winnipeg Free Press
"This
book is more than a cookbook. It is a celebration of our heritage."
—Gary
Oddleifson, Icelandic Canadian Club of Toronto
Winner of the Gold Award, Special Interest Food & Beverage, and the Silver Award, Canada Food Culture at the 2002 Cuisine Canada Culinary Book Awards.
The Culinary Saga has been described as "a mix of homey, academic, and comprehensive in matters culinary" by the Hamilton Spectator and "a gem to sit down and savour" by the Guelph Mercury. It is an engaging cookbook with historical information about Icelandic-North American cooking, recipes, comments, tips, illustrations, and many area photographs. It includes a wide range of recipes from fish to soups to preserves to scrumptious desserts and provides an informative section on New Iceland's signature dessert, Vínarterta.
When the Icelanders immigrated to New Iceland (Manitoba's Interlake region) in 1875, they adapted their recipes and cooking methods to the indigenous ingredients of their new environment. Kristin documents the changes in New Icelandic cooking with over 200 recipes, including such innovations as Smoked Goldeye Pâté and Garden Medley Pickerel with Dill Pönnukökur (Thin Pancakes).
Also includes:
- Historical food articles from the New Icelandic settlement newspaper Framfari
- Comparative analyses of Guðrún Jónsdóttir's Matreiðslubók, an Icelandic recipe journal written in the early 1900's
- Comments and tips from recipe testers across North America
- Historical overviews of the New Icelandic settlements and the Lake Winnipeg fisheries
- Pronunciation guide
- Article by Nelson Gerrard about the history of New Icelandic cooking
- Information about the Icelandic National Costume
Born in Gimli, Manitoba, Kristin Olafson-Jenkyns is a caterer, an interior decorator and a painter. She currently resides in Dundas, Ontario.
REVIEWS:
- Kristin's reflections on writing The Culinary Saga of New Iceland
- Book Review by Joan Eyolfson Cadham in the Lögberg–Heimskringla
- Warm Food From A Cold Land by Lesley Simpson in the Hamilton Spectator (Hamilton, ON)
- Book Review from the ICCT's Fálkinn (Jan/Feb 2002) by Gary Oddleifson (Toronto, ON)
- An Icelandic culinary journey by Deborah Quaile, special to the Guelph Mercury (Guelph, ON)
- A book review in ICELANDIC! by Steinþór Guðbjartsson from Morgunblaðið (Reykjavík, ICELAND)
- An English translation of the Icelandic review
- Want to Cook Icelandic Canadian Food? by Elva Jonasson from the Lögberg-Heimskringla (Winnipeg, MB)
ISBN
0-9689119-0-0
Specifications: 10"x 8.25"
235 pages
Retail Price: $32.95 CDN/US