PROGRAM DETAILS

New Scandinavian Cooking

Grain for Food

Cereals are a staple food in Scandinavia, so Andreas visits Sokna in Eastern Norway - one of the few places in the country where farmers are able to grow wheat, barley and rye. Andreas makes sourdough bread with homemade butter and baked pigeon. Like most Scandinavians, he uses cereals to make a porridge that, like risotto, is cooked with vegetable stock and duck breast.

Thursday, August 15 at 10:30 am on 12.2


additional airdates

  • Friday, August 2 at 4:00 pm on 12.1
  • Saturday, August 3 at 3:00 am on 12.1
  • Friday, October 18 at 4:00 pm on 12.1

upcoming episodes


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series description

Shot entirely on location, NEW SCANDINAVIAN COOKING offers a rich visual tour of Nordic cuisine, culture and history. Award-winning TV host, food journalist and cookbook author Andreas Viestad treats viewers to an eye-opening voyage through his native Norway, where he creates tantalizing recipes with unusual ingredients against stunning natural backdrops. In several episodes, two guest chefs - Sara La Fountain and Claus Meyer - join Andreas on his culinary adventures through Finland and Denmark.