Art at Salon

Books at Salon

REDUCED TO APPROPRIATE TASTE
& CONSISTENCY

Claus Christensen & Søren Wedderkopp

This book is a fish cookbook, but not just a fish cookbook – ‘Nedkoges til passende smag og konsistens’ is a declaration of love for fish and all that fish brings: sauces, mayonnaises, fondues, Champagne, sushi and sensuality. The book is arranged alphabetically from bass to eel and contains an ocean of recipes for fish, crayfish and shellfish in all shapes and sizes. Illustrated with original drawings

PRICE: DKK 249.

SINCERELY

Claus Christensen & Søren Wedderkopp

An exclusive cookbook about offal for food lovers not suffering from a penchant for easy solutions and flavor enhancers. Good food from scratch. Recipes include: Mock turtle soup, brain in red wine sauce, glazed tongue, Terrine of tongue, lobster bisque, brissel en cocotte, sweetbreads with asparagus vinaigrette, sweetbreads in puff pastry, hearts in cream sauce, tripe in pepper sauce, tripe with pasta and pesto, fried liver with onions Provençal, roasted veal kidney Bearnaise, blood sausage and minced offal, The book is illustrated with new works by Christian Lemmerz and Mikael Kvium, Foreword by Carsten Jensen.

PRICE: DKK 400.

THE CHICKEN & THE EGG

Claus Christensen & Søren Wedderkopp

In this book, the authors fly at our feathered friends and their ‘offspring’, eggs, and, with their customary twinkle in the eye and sense of culinary detail, provide recipes for all kinds of eggs: scrambled, boiled, poached, in omelettes, crepes, salads and not least desserts. In addition, they explain how to pluck and prepare ducks, quails, geese, pigeons, partridges and their more civilised cousins turkeys, hens and chickens, in such a way that their living brothers and sisters would prefer to swap places and lie simmering on the stove instead or deliciously displayed on a warmed dish.

PRICE: DKK 249.