Eyvind Hellstrøm is a Norwegian chef who gained fame with restaurant Bagatelle in Oslo between 1982 and 2009. Under the direction of Hellstrøm it became a two-Michelin-starred phenomena. Kristin Jacobsen is a Norwegian chef who has published 7 cookbooks and been a regular contributor on Good Morning Norway, as well as assisting chef to Hellstrøm during countless TV-productions and cook books.
Since my husband is the Norwegian adult in the family, he always cooks a Norwegian Christmas dinner. I have gratefully sampled, praised and enjoyed it for the past 15 years, but have no idea how to make it. Last year I was asked to bring a traditional dessert to the book club christmas party, and finally had to purchase a recipe book with Norwegian christmas foods. With plenty of options, I decided on Duft av jul by Eyvind Hellstrøm and Kristin Jacobsen, subtitled as a "kitchen handbook for the christmas s
In it I found exemplary simplicity in its organization with five main chapters: Seasonal dishes, Christmas dinners, Side dishes, Desserts, Pralines & Cookies. Each chapter is in turn organized by main ingredient: meat, fish, game etc.