Description:
Smørrebrød - Danish Open

Smørrebrød - Danish Open
by Katrine Klinken
About the book: Smørrebrød is an essential part of Danish and Scandinavian food culture. Katrine Klinken renews the tradition and inspires us to make quality smørrebrød at home.The book presents smørrebrød for both weekdays and special occasions. It includes lots of practical tips and all the basic recipes.The book is directed at everyone with an interest in Danish food culture, tourists and visitors to the country, and it makes a great gift.
The book was printed in Danish 2007 and is sold at the Danish pavilion at Expo 2008 in Zaragoza, Spain
BACKGROUND:
• Qualified chef 1988.
• B.Sc. in Nutrition and Home Economics at Suhrs College of Home Economics, Copenhagen 1995
• Freelance food and food writer since 1990
• Has a weekly column in the newspaper "Information" and the magazine "Hjemmet"
• Has done numerous jobs for the Danish Meat Association, the Danish Cancer Society and the Danish Veterinary and Food Administration
• Delivers lectures - particularly on food quality, large-scale cookery with focus on culinary aspects, food and children
• Kelloggs Communication Prize 2000
• Member of the Danish Food Writers Guild since 1996
• Member of Slow Food
• Member of IACP - International Association of Culinary Professionals
• Initiator of "Belly Rebellion" 2005