By: Irene O. Sandvold, Ingeborg Hydle Baugh, Edward O. Sandvold, Quinn E. Sandvold
The youngest of a large Norwegian immigrant family, Gudrun Thue Sandvold was known for her beaming blue eyes and a reserve that gave way to laughter whenever she got together with her sisters. She took immeasurable pride in her children and grandchildren, kept an exquisite home, and turned the most mundane occasion into a party. And to all who knew her, Gudrun’s cooking was the stuff of legend.
Part cookbook, part immigrant story, and part family memoir, Gudrun’s Kitchen
features hundreds of Gudrun Sandvold’s recipes for comfort food from a time when families and friends gathered at the table and connected with one another every single day. This book is much more than a guide to Norwegian culinary traditions; it is an important contribution to immigrant history and a vital documentation of our nation’s multicultural heritage.
grew up in Fort Atkinson, Wisconsin, and graduated from the University of Wisconsin School of Nursing in 1960. She went on to become a doctor of public health, a public health nurse, and a certified nurse-midwife and is a leader in her field. To those who know her, she is an extraordinary chef and hostess in the tradition of her mother, Gudrun. She lives in Washington, DC. Irene’s daughter, Ingeborg Hydle Baugh
, is a freelance writer with a background in finance. She lives in Washington, DC. Edward Sandvold
graduated from the University of Wisconsin. His love of food and cooking began in his mother’s kitchen, and he delighted in replicating the unique tastes and flavors of her food. He passed away in 2005. Eddie’s son Quinn Sandvold
has been a lifelong cook in the tradition of his father and grandmother. He is a designer for snowboarding gear and equipment and former national amateur snowboard champion, professional snowboarder, and fly fishing guide. He lives in Longmont, Colorado.
Published by Wisconsin Historical Society Press
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