Hurtigruten, which offers voyages along the Norwegian coast, have launched a new cookbook titled ‘Norway’s Coastal Kitchen’.
The recipes have been compiled by Hurtigruten’s own chefs and include mouth-watering traditional Norwegian dishes as well as some with a modern twist, such as ‘steamed mussels with local cheese’ or ‘lightly fried king crab and kale salad’.
Hurtigruten’s voyage along the Norwegian coast not only offers a whole host of incredible experiences and wondrous scenery, but also a culinary journey.
The on-board menus not only reflect the seasons, but also the local specialities and cuisine of the regions past which the ship is sailing. Delicacies are sourced from local small-scale producers and suppliers and seasonal raw foods are brought fresh onto the ship each day. More than 80% of the produce taken on board is procured directly from indigenous and local producers.
Announcement of the book, which will be sold on-board Hurtigruten’s ships, has been well received by travelers from around the world and it will be translated into English, German, French and Chinese Mandarin.
“As far as we know, this is the first Norwegian cookbook being translated into Chinese. Our guests find the coastal cuisine is authentic, unpretentious and honest. It has shown to have great appeal for guests regardless of nationality”, says Hurtigruten’s CEO Daniel Skjeldam.
The book has been written by Fredrik Hæreid alongside Hurtigruten’s chefs Jimmy Westberg, Marita Kristensen and Eirik Larssen.
Hurtigruten AS is the original Norwegian coastal route from 1893. The company brings goods, local passengers and tourists to the 34 ports along the rugged and beautiful Norwegian coast, between Bergen and Kirkenes, every day of the year. Hurtigruten explorer ship MS Fram sails in Antarctica and by Spitsbergen and Greenland.
For more information or bookings contact your local Travel Agent, email Discover the World on email@example.com or call 1800 OCEANS (1800 623 267).