THE NOBEL BANQUETS by Stefan Torstensson (Author), Helene Bodin (Creator, Editor)

MODERN RECIPES FROM CLASSIC MENUS

Large hardback with dust jacket 240 pages Good condition

First Edition, first print run 1998 5,000 copies

The Nobel Banquets: Modern Recipes from Classic Menus celebrates the history of the Banquets, and gives you a sample of the menus and recipes used, starting with the first menu from 1901. Since 1901 almost ninety Nobel dinners have been served in Stockholm Sweden on the 10th of December - the main day of the festivities. The authors of this book have traveled one-hundred years back in time through this culinary constellation, presenting views from "backstage", anecdotes about the Nobel laureates, and glimpses of Alfred Nobel himself, to make the Nobel Banquets book truly enjoyable.

In our book, the recipes have been adopted to serve six people and to appeal to today's palate. By following the recipes step by step, even someone who is not an expert in the kitchen can serve up a splendid three course meal.