Important parts of Icelandic cuisine are lamb, dairy, and fish, due to Iceland's proximity to the ocean. Popular foods in Iceland include skyr, hangikjot (smoked lamb), kleinur, laufabrau and bollur. orramatur is a traditional buffet served at midwinter festivals called orrablot and containing a selection of traditionally cured meat and fish products served with rugbrau (dense dark rye bread) and brennivin (an Icelandic akvavit). Much of the taste of this traditional country food is determined by the preservation methods used; pickling in fermented whey or brine, drying and smoking. Modern Icelandic chefs usually place an emphasis on the quality of the available ingredients rather than age-old cooking traditions and methods. Hence, there is a number of restaurants in Iceland that specialise in seafood and at the annual Food and Fun chef's competition (since 2004) competitors create innovative dishes with fresh ingredients produced in Iceland. Points of pride are the quality of the lamb meat, seafood and (more recently) skyr.

Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.