A collection of recipes from an effortlessly stylish city, interspersed with stories that illustrate the culinary scene of the Danish capital. Explores the feel and the taste of Copenhagen through early morning Cardamom Buns and Cinnamon Kringles, Christmassy Glogg, Honey Bombs and Hot Chocolate, smorrebrods and Scandi-style salads, as well as stories from cafes and konditori, markets and restaurants. Text is extracted and updated from Copenhagen Food: Stories, Traditions and Recipes by Trine Hahnemann.
