"The Cooking of Scandinavia" by Dale Brown and the editors of Time-Life Books, published in 1977, is a detailed exploration of Scandinavian cuisine. The two-volume set provides an in-depth look at the traditional foods and cooking methods of Denmark, Norway, Sweden, and Finland. It features a wide array of recipes, from hearty main dishes and seafood specialties to delicious pastries and desserts, showcasing the region's culinary diversity.
 
The books not only present recipes but also delve into the cultural and historical contexts of Scandinavian cooking, explaining the significance of various ingredients and dishes. Beautifully illustrated with photographs of prepared dishes, step-by-step cooking techniques, and scenic views of Scandinavia, the set serves as both a cookbook and a cultural guide. The authors highlight the importance of fresh, local ingredients and traditional methods, making it a comprehensive resource for anyone interested in Scandinavian food and culture.