The Nordic Cookbook

The Nordic Cookbook

Book - 2015
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The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.

The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden - enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

Publisher: London : Phaidon Press Limited, 2015
ISBN: 9780714868721
Characteristics: 767 pages : illustrations (chiefly color), map ; 28 cm
Call Number: 641.5948 NIL


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Sep 23, 2016

I love this book. Had to buy it after I borrowed it because it had so many recipes for absolutely everything. A wonderful read as well.

debwalker Jun 13, 2016

Underline authentic! Anyone for some Boiled Seal Intestines with Blubber and Crowberries? Having said that, this is stunning in terms of visuals - landscape and food - and tells fascinating stories of history and culture through food. This is a cookbook to read, not just pull recipes from.

May 28, 2016

This is a very neat book, there is some cultural reference given, some of the recipes would be hard to cook here in the states because of lack of being able to obtain ingredients, but there are many that could be cooked here. I can't wait to try the Danish Ryebread so I can make some smorrebread. This book is a great way to get to know Scandinavia through its culinary traditions.

TSCPL_ShelbyS May 20, 2016

There are many recipes that don't require specialized ingredients or have easy substitutes. Every recipe I've made so far has been good. Especially the potato and almond cake.
The text and photographs accompanying the recipes also ground them in the land and local culture.

Feb 29, 2016

You will not cook anything from this book. But, oh man!, is Magnus Nilsson a master of the Nordic cuisine. His stories, his anecdotes, the photographs: All very very beautiful. The recipes? Yeah, good luck with that. The techniques are some of the most advanced and the ingredients are gonna be really really tough to come by here in Tucson. But...whatever. Just admire the man's work and intentions and love what he does in a little converted hut in the middle of the Swedish tundra. Amazing...


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