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When you arrive in Stockholm, forget everything you thought you knew about Scandinavian cooking. From the local ingredients of choice -- a steady supply of cold-water fish and shellfish from the surrounding Baltic Sea, fresh berries and vegetables whose flavors are intensified by the long hours of summer sun, woodland mushrooms, cloudberries from the northern bogs, and flavor-filled venison -- innovative young chefs have created a vibrant new Nordic cuisine. To view complete article: http://www.bellaonline.com/articles/art48614.asp
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