Meyer introduces readers to the best offerings of the Danish table--from soups, main courses, vegetables, and sauces to breads and sweets--in 170 recipes with step-by-step instructions. "Hippocrene Books is a premier publisher of ethnic cookbooks drawn from the culinary traditions of communities and cultures around the world. Their latest effort is Arthur L. Meyer's Danish Cooking and Baking Traditions, a 220-page compendium showcasing more than 170 recipes, each providing clear and easy...instructions. More than just a simple collection of authentic recipes, Danish Cooking is enhanced with an informed and informative introduction to the history and development of Danish cuisine. Of special note are the 45 recipes for outstanding Danish desserts and sweets. From Buttermilk Soup; Salted Herring with Cream; Danish Ham with Madeira Sauce; and Gingered Beets to Cinnamon Sauce; Old-Fashioned Danish Black Bread; Danish Donuts; and Danish Short Bread, there are palate-pleasing, appetite-satisfying recipes for all formal and informal dining occasions, making highly recommended for personal, family, and community library ethnic cookbook collections." --Midwest Book Review Arthur L. Meyer is a restaurant and bakery consultant who has cooked professionally since 1963. In 1992, he opened the critically acclaimed Clarksville Restaurant, specializing in global cuisine, in Austin, Texas. He is author of Corsican Cuisine (Hippocrene 2010), Baking Across America , Texas Tortes , and co-author of The Appetizer Atlas, which won Best English Language Cookbook and Best in World Gourmand World Cookbook Awards in 2003. He resides in Austin, Texas.