Tom Bloch-Nakkerud

Good, but thin, book on "Viking" cooking. Since we have no real recipes surviving from the Viking Age, authors and cooks are left to much supposition, deduction and trial-and-error. This little book comes closer than many to staying true to Viking Age foodways, while being adapted for the modern cook. It would be very simple to take these recipes to the Living History campfire, without too many adjustments for incorrect ingredients.