Arctic à la Carte Lapland

Secondhand, inscription on title page see images. Manne Stenros. Hardcover. Finnish and English. First edition. A la Carte Kirjat, 2008. 108pp. Ice is quintessential element of Finland and no less so when it comes to preserving food. In Lapland, food has traditionally been preserved by pickling, drying, smoking, salting and freezing. Fortunately, these traditions have not disappeared; many of these food reparation methods are still in use. We can still enjoy reindeer roast smoked in a Lapp hut, salmon cooked over an open fire, or whitefish fried deliciously crisp. Traditional delicacies continue to be strongly represented in restaurant menus, adapted to the tastes of todays dinners. Snow is valued as a versatile and valued building material, and ice as the raw material for the popular art of ice sculpting. In this book Lappish gastronomy is combined with ice sculptures and snow structures. The end result is breath-taking images from Finnish Lapland  the land of ice and snow.