Part of what I love about the book is that some of the recipes are utterly quotidian  boiled cabbage, for instance  while others (to many Americans) may be shocking. In the latter category, one might place the recipe for Elaine’s Sami Blood Pancakes with Smoked Reindeer Fat, or Finnish Liver Casserole with pork liver, golden syrup and sugared lingonberries.

In recent years, I’ve tended to purchase cookbooks that have a slightly narrower focus, and consequently, are shorter. Regional cuisines are so varied that it seems impossible to capture the “food of Italy” or “American cuisine” in a single volume. That said, as I snacked on this volume at a bookstore, I realized that it would expand my knowledge so significantly that it was worth the splurge.

I probably won’t be preparing rendered kidney fat or seal soup during the holidays, but there’s a good chance that a Roasted Goose with Apple Compote and Kale Salad, or a Norwegian Christmas Cake might end up on my table. And, since I missed St. Lucia’s day this year, when I celebrate with my family, I’ll flip to page 544 and make a batch of St. Lucy’s Day Saffron Buns.