Author(s): Magnus Nilsson; Richard Tellström; Josefin Skullbacka (Translator)

Food & Drink | Read our reviews! | Baking, Bread & Desserts | Scandinavia | Scandinavian

The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers

Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats.

No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson - now an established photographer, following his successful exhibitions in the US.

From the pubisher of Nilsson's influential and internationally bestselling F viken and The Nordic Cookbook.

____________________
STELLA'S REVIEW:
The Nordic Baking Book is a standard in our household, and I had looked at this and been a bit overwhelmed by its breadth, thinking the recipes were beyond my baking skill. Mistake! The recipes are wonderful, with many variations on a theme, so you can choose a lesser or more complex style to suit your circumstances or, in many cases, your regional preference. Magnus Nilsson’s knowledge of Nordic baking draws on his professional skills as well as his family knowledge. His lively writing and sometimes very amusing opinions make for fine reading. The recipes, so many of them, are well explained and the results excellent. There’s bread, crackers, pancakes and waffles, sweet pastries, kringles, sweets and cakes, to name just a few of the sections! There are recipes from the whole region, including Norway, Sweden, Iceland, Finland and Denmark, highlighting similarities as well as differences in approach and ingredients. Breakfast’s choice was Solbullar (Sun Buns), a moreish wheaty bun filled with vanilla custard cream with sugared coating — straightforward to make, impressive to behold, and easy to eat. The cake, Ambrosiakaka (Glazed Orange Sponge Cake) — light and delicious — was perfect for the occasion. I added a little extra decoration to give it that birthday lift. Other recipes that I enjoyed making and consuming include the many types of waffles and pancakes, especially the delicate sugared pancakes, which are like an upmarket pikelet but light as air and perfect for a weekend breakfast or snack!