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when the nation's food was seasonal
and are being appreciated anew for their fine qualities and strong
written with the intimate honesty of The Tender Bar
As they traverse the world in search of a place to land
with Opera Pâtisserie
(Pastry - Danish) Nordisk Bager-Og Konditor-Leksikon. Rubs when the nation's food was2 vols. Edited with contributions by Georg Boie, Hilbert Gronbech, Oskar Lind, Leo Madsen, Carl Moller & Helmut Rosenthal. 1,274 pp. Profusely illus. incl. color plates. 10x7. 75", 3 4 calf & marbled boards, gilt lettered spines, raised bands, jackets. First Edition. Kobenhavn: Forlaget Lind & Boie, 1949. A major mid century Nordic bakery and pastry lexicon from Denmark, with every type of baked good, savory and sweet, listed in alphabetical order, as
