Tämä teos avaa ensimmäistä kertaa ikkunoita pankin keittiön ja kabinettien suurelta yleisöltä suljettuun maailmaan. Kirjassa esitellään Yhdyspankki-Merita-Nordean tarjoamia aterioita resepteineen 1970-luvun loppupuolelta 2000-luvun alkuvuosiin - samalta ajalta, jolloin pankkimaailma koki historiallisen mullistuksensa. Esiteltävien aterioiden päänäyttämö on Yhdyspankin (nyk. Nordean) Vanha Pankkisali edustus-tiloineen ja kabinetteineen Helsingissä. Pankin keittiön emäntä Tuija Ilamo on valinnut 68 mielenkiintoisinta ateriakokonaisuutta, jotka sisältävät kaikkiaan nelisensataa ruokaohjetta juomasuosituksineen. Markku Kuisma on kirjoittanut teokseen pankkien ruokakulttuuria esittelevän johdannon sekä useisiin menuihin liittyviä kuvauksia niistä tilaisuuksista, joissa kyseiset menut tarjottiin pankin vieraille.
This book tells the story of a gourmet restaurant in Helsinki, a restaurant whose kitchen many diners have pronounced to be the best in the city. Among the regular guests there have been prominent figures in political and business life, both Finnish and foreign, ranging from heads of state and prime ministers to leaders in the spheres of culture, industry and business. This book presents a compilation of the most interesting menus and best recipes from the kitchen of that restaurant. It offers an overview of the finest features and traditions of Finnish cuisine over the past few decades.The book presents 31 menus comprising over a hundred recipes together with suggestions for accompanying drinks. The recipes are illustrated with Katja Hagelstam's brilliant colour photographs. The works also include four concise articles written be experts on the history of Finnish cuisine and recent gastronomic tends in Finland. However, beyond this cultural-historical content, this is above all a cookbook, whose recipes are intended to be made at home.
This book tells the story of a gourmet restaurant in Helsinki, a restaurant whose kitchen many diners have pronounced to be the best in the city. Among the regular guests there have been prominent figures in political and business life, both Finnish and foreign, ranging from heads of state and prime ministers to leaders in the spheres of culture, industry and business. This book presents a compilation of the most interesting menus and best recipes from the kitchen of that restaurant. It offers an overview of the finest features and traditions of Finnish cuisine over the past few decades.The book presents 31 menus comprising over a hundred recipes together with suggestions for accompanying drinks. The recipes are illustrated with Katja Hagelstam's brilliant colour photographs. The works also include four concise articles written be experts on the history of Finnish cuisine and recent gastronomic tends in Finland. However, beyond this cultural-historical content, this is above all a cookbook, whose recipes are intended to be made at home.
