Stories, traditions and recipes
"When you have lived in the centre of a city on and off for nearly 50 years, as I have, the space and the buildings change and the people move around, some move in, others move out. But the city remains, with its soul and identity intact."
Over the past few years, gastronomes have started to realise what an exciting, dynamic and cosmopolitan city Copenhagen is, with a jewel to discover around nearly every corner. This is another love letter from Trine to the city she has called home fore almost 50 years now.
In Copenhagen Food, Trine invites you to discover the food culture of her home town, which is woven into the fabric of her daily life. Exploring the many districts, each with their own unique secrets and characters, Trine introduces you to all her favourite spots to eat, drink and enjoy time with friends.
Along the way Trine offers 70 recipes for some of her most beloved dishes so you can bring Copenhagen home to your kitchen and table as well. Re-create the Chicken liver pâté with aquavit that Trine made for the late Prince Consort Henrik, or the Mazarin cakes she would buy from the corner shop as a child.
From the summer parties and food markets to the world-famous restaurants, this book might have you fall in love with the Danish capital before even touching ground.
Published in the US, Canada, Australia, UK and Europe by Quadrille on October 4.
Book Tour in the UK and US - October 2018
Wednesday Oct 10 | Sardine - La Grande Bouffe with Trine Hahnemann 6pm
Friday Oct 12 | Toppings Bath - Copenhagen Bookshop Supper 7.30pm
Saturday Oct 13 | Bertinent Kitchen - Copenhagen Cooking 10am
New York City
Thursday Oct 18 | Archestratus Books & Foods, Brooklyn 7pm
Monday Oct 22 | Book Signing at Ingebretsen’s 1601 E. Lake Street, 1pm
Monday Oct 22 | Norway House with Ingebretsen's 911 E. Franklin Avenue, 6.30pm
Tuesday Oct 23 | McNally Robinson, 7.30 pm
Thursday Oct 25 | Book Larder 4252 Fremont Ave N 6.30pm
Saturday Oct 27 | River Oaks Bookstore 1 pm
70 ideas for smørrebrød.
"As child, I loved this kind of unconventional eating in our small kitchen, just my mother and me, usually on those evenings after my grandfather had mailed us a really good salami from his local butcher (…) I still remember how that salami on rye bread tasted in our kitchen in Copenhagen."
Smørrebrød can be literally translated as ‘butter on bread’, but it is so much more than that. It is a Danish food culture at the heart of many homes and the basis of many Danes’ everyday eating. Whether it takes the basic form of humble madder or the more elaborate smørrebrød, it is a huge part of their every day eating and something for which they are incredibly proud. Such is the love for these meals that every Dane has their favourite smørrebrød, and occasions vary from a lunch on the go to more elaborate a airs with friends and family.
Danish chef Trine Hahnemann has loved this way of eating since she was
a small child, devouring these homemade delights on the beach with her grandfather. Open Sandwiches is an invitation for you, too, to enjoy the pleasure of a simple and delicious meal made with quality ingredients and care.
Featuring di erent smørrebrøds for every season and each mood, you can enjoy herring, duck with chicory and apple, and salted brisket with horseradish on dark, cosy evenings in and opt for prawns, soft leeks with eggs and vinaigrette in warmer weather, and one or two can make a loving Sunday supper. There are delicious concoctions for the sweet-toothed, too. Enjoy sliced banana, strawberries, raspberries and chocolate on rye, or g & date paste with raisin and apple.
Discover the Unwritten Rules of smørrebrød and the History of many a delicious Danish meal as Trine shares her traditions with the world and encourages more people to enjoy a piece of unique Danish gastronomy on super-healthy, tasty rye bread.
Embracing the art of hygge.
“Cooking is profoundly about living, so living in an era where the industry has taken over that part of people’s lives is such an unimagined paradox.”
Trine’s book is a love letter to her native Denmark, the attitude to life known as hygge, and why cooking fresh, homemade and nourishing food is so important.
The book centres on how to have a relaxed, homely time with friends and family in over 130 recipes. Think enjoying a long summer evening over a selection of fresh homemade treats, or hot chocolate served at intimate family get-togethers. With hygge, Trine shares an important part of her culture that is good for the soul, teaching us how to be kind to ourselves and nd contentment.
Scandinavian Comfort Food is full of fresh, seasonal ingredients to create a balance of indulgent and wholesome recipes – from barbecued langoustines and meringue layer cake, to radicchio with blueberries and sweet rye rolls. Whatever the occasion, get ready to cosy up and embrace the art of hygge.
The ultimate diet.
‘This book is full of delightful surprises’ - Condé Nast Traveller
In this new compact edition, Trine Hahnemann presents us with a collection of 100 delicious recipes representing the essence of Scandinavian cooking. Structured around the distinctive seasons the book also gives a feel for life in Scandinavia with beautiful photographs and special features.
Divided by months, each chapter contains 10 recipes which highlight the very best seasonal recipes from January’s Danish Pastries and Citrus Marinated Salmon, through to April’s Smørrebørd: chicken and lovage salad on rye bread, September’s Swedish Meatballs with Cowberry Compote and all the December delights of Christmas with traditions and recipes from Denmark, Norway and Sweden. The recipes in the book all have an emphasis on simple, healthy ingredients which reflect today’s desire to eat lighter food without sacrificing look or flavour.
Baking is a labor of love.
Baking forces us to take time out from our busy lives and, in doing so, reminds us why that is necessary.
A world of steamed-up kitchen windows, cake parties on deserted Scandinavian beaches, family Christmas traditions, aky Danish pastries, crusty dense breads and creamy layer cakes is summoned up in Trine Hahnemann’s spectacularly beautiful new baking book.
Here Trine presents 100 authentic, triple-tested Scandinavian recipes with a modern twist, shot on location in Scandinavia. Scandinavian crispbreads abound, as do savoury tarts and recipes for smørrebrød and different toppings to be eaten at a social lunch known as a smørgåsbord.
In the book, Trine teaches us how we can fit the making of bread into our busy lives, without compromising on quality. And then there’s the sweet baking... a recipe for each kind of Danish pastry you could ever wish for, a cookie for every occasion, and mouth-watering layer cakes, co ee cakes and cream buns. Both Midsummer and Christmas festivities are built around the making of cakes, cookies and breads of all sorts, and the baking celebrations of both seasons are included in the book.
Throughout the book, Trine writes about the baking world in Scandinavia: the tradition of the ‘cake table’ party; how spices came to the frozen north; or how using older strains of grain will boost the nutritional worth of your daily bread. The book is su used with ‘hygge’, a Danish word that has no English equivalent but means cosiness, or relaxing with friends over good food and drink. This is a de nitive work to instruct, inspire and delight.
Trine's favourite time of the year.
My great grandmother lived in a small flat and didn’t have a big enough oven for a goose. So, on the morning of 24 December, she would stuff the bird and go to the baker’s shop. His ovens ran at 120C, so he cooked all the geese for the neighbourhood for five or six hours. It gives a fantastic result: soft and juicy.
In this glorious book, illustrated with Lars Ranek’s evocative photographs, Trine Hahnemann provides a cornucopia of 70 Christmas recipes – all featuring ingredients which are common to all northern climes – showing us how we, too, can decorate our homes and make delicious dishes to celebrate Christmas the Scandinavian way.
In Scandinavia the whole period of Christmas, from the first Sunday in Advent to New Year’s Day, is marked by festivals and celebrated in traditional but beautifully contemporary style. Hygge, the Danish word for cosiness, is about being inside with candles, great comfort food and lots of cakes and sweets. The first week of December is baking week – enough has to be made to last the whole Christmas period. Jars of decorated cookies, gingerbread houses and clogs filled with little presents rub shoulders with simple wreaths, trees and tables decorated with white candles and fresh greenery – the perfect mix of ancient and modern. Brunches, cocktail and tea parties, lunches and dinners are celebrated with a mixture of traditional goodies and delicious modern recipes. Duck and pork rule on Christmas Eve, fish, ham and seasonal vegetables on Christmas Day. Sweets, biscuits, puddings and other treats abound – all washed down with gluwein and fruity cocktails.