New Scandinavian Cooking With Andreas Viestad

Pig farm; pork chop; a carrot drink with wild rowanberries; celery root baked in hay over an open fire.

Fishing for shrimp and ice fjord halibut; musk ox meat; vodka-based drink with Greenlandic angelica and ice.

Herring with potatoes, dill, butter and aquavit; pickled herring with red onion, fennel and cumin; grouse with wild berries.

Fish cakes with rye bread and remoulade; flatfish with potatoes, butter sauce and pickled berries.

Barbecued herring; pickled green strawberries; mustard seeds; pancakes; strawberries; vanilla parfait.

Denmark's dairy traditions; milk-based dishes include syllabub with red berries and Danish pastry.

Boiled potatoes; crayfish baked in salt with shallots and sweetened with honey; Laesoe ham.

Blue mussel dishes; parsley oyster soup; salad with Jerusalem artichokes, apples, chervil and berries.

Rhubarb trifle; barbecued beef; croustades filled with asparagus, peas and pointed cabbage.

Apple cake made with apple cider and apple syrup; smoked eel with apples, Jerusalem artichokes, rye bread and balsamic apple cider vinegar.

Nordic salad of lamb and Roemoe shrimp with dark rye croutons; sausages; rich pastry tradition.

A pate from hare and pheasant with nuts and mushrooms; a game dish with a Brussels sprout puree; double-roasted garlic and rosemary potatoes.

Danish beer history; a rustic soup with organic vegetables; pate with pickled red beets and open sandwiches.