Hurtigruten has just released its new cookbook titled “Norway’s Coastal Kitchen”, a collection of traditional and modern recipes compiled by the cruise line’s team of chefs.
With the launch of the cookbook, Hurtigruten hopes to encourage fans of the authentic, locally-sourced fare served aboard its 11 coastal cruises, to attempt to recreate their favorite dishes at home. Recipes range from traditional Norwegian offerings, to modern twists on regional favorites such as lightly fried king crab (a local delicacy) with kale salad.
“Our guests are eager to learn about all aspects of Norwegian culture and we’ve found that connecting with traditional Nordic cuisine is an important part of the travel experience,” said Daniel Skjeldam, CEO at Hurtigruten.
The cruise line launched a new dining concept also called “Norway’s Coastal Kitchen” last year, which focuses on seasonal ingredients and aims to build strong partnerships with local suppliers. Most of the produce, seafood and meat is sourced at the 34 ports visited on each ships’ itineraries along the west coast of Norway.
The cookbook will be published in Norwegian as well as translations in English, German, French and Chinese Mandarin, and according to Skjeldam, will be the first Norwegian cookbook to be translated into Chinese.