The Nordic Cookbook kokoaa yhteen yli 700 reseptiä, jotka ruotsalaiskokki Magnus Nilsson on kerännyt matkustaessaan ympäri Pohjoismaita. Mukana on niin skandinaavisen keittiön klassikoita kuten graavilohta ja lihapullia kuin vähemmän tunnettuja herkkuja aina ruusunmarjakiisselistä katajaolueen. Reseptien lomassa runsain värikuvin kuvitettu kirja paneutuu myös skandinaavisiin keittiöhistoriaan, juhlaperinteisiin ja säilömistekniikoihin. Vuonna 1984 syntynyt Magnus Nilsson on ruotsalaisravintola Fäviken Magasinetin keittiöpäällikkö, joka on tunnut tulletuksi myös TV-sarjoista Mind of a Chef ja 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.
