The Nordic Cookbook

And arrived earlier than planned. This book is a treasure to my Scandinavian heritage.

Must have for a chef's library. Beautiful book, beautifully written. This is NOT Food Network. It is a serious book for serious, inqisitive people. Some reviewers complain about a multitude of "issues" in the book. I say educate yourself and step it up or stay in your ready meal lane. However, most complaints are due to ignorance. Most daring to intermediate cooks can handle 90%+ of this one. And the rest will learn alot if not set on cooking everything from a can. I read this book like my Larousse and some things I cook and some I don't. If you have reindeer available great for you. If you don't then you've just been educated in a cuisine from another culture or region of the country or world. Larouse has recipes for bear and Chow but I don't cook either because I don't live in China, and I don't hunt bear. If I lived in Maine or Canada certainly I could cook the Caribou or the Puffin and you could too. So enjoy the book for what it is. A reference, a great usable cookbook, and a fine cultural resource that you may not be familiar with. If you love food, you'll love this book. My favorite section is the preserving techniques and recipes.

Uffda. I think a lot of the low-star reviewers are getting it wrong because of a misguided expectation for what this book is. It is a chronicle of the wide range of what and how people of the Nordic countries eat, with really beautiful and simple photography. It is not a splashy cookbook from a Food Network television star. It is clear that the author is not shooting for a mass American audience. He's focused on chronicling a true representation of the subject, not recreating classics to appeal to American tastes.Some reviewers are calling out that this book is not inspiring (I strongly disagree, read the Pastries chapter and tell me you aren't surrounded by the warmth of cardamom and cinnamon), but I believe what they are getting at is the strength of the book. He doesn't care if the recipes make our mouths water. He cares that what he writes is true.There are several recipes the author does not even like, but he still includes because they are representative of what people from the Nordic countries eat and like. This furthers my opinion of this being primarily a journalistic work, versus a traditional cookbook, as he prioritizes the truth over an attempt to sell.If you want to be inspired to reach new limits in the kitchen, reach elsewhere. If you want to be come truly educated on this subject, dig in. It is an important work. Well done, Mr. Nilsson. I made the cinnamon buns on Sunday and they were fantastic.

I just got this a couple of weeks ago and no I have not cooked anything yet from it. First of all it has a very good introduction to Nordic Cooking. Also from having read the intro and several recipies this is not essentially a book you should follow to the T. For one you might have troubles finding some of the ingredients, and for the other some of the ingredients may taste different in he USA than in the Norse Countries. I will use this book as an inspiration rather than a one on one guideline. Buy it and revel in the recipes that give you a flavor Skandinavia. By the way it is 700 plus pages :)

I ordered this cookbook to research the recipes of my ancestors. I love it!

My maternal great-grandparents were both from Southern Sweden before they immigrated to America. I'm 3rd generation American and over the generations, some of our Swedish heritage was lost. My grandfather knew how to read and speak Swedish fluently and he cooked and prepared Swedish dishes. However, my mother never learned his mother tongue, but she learned how to prepare some Swedish and Scandinavian dishes. When I was a kid, my mother prepared the dishes that her father taught her like potato and bacon dumplings, which is similar to the Oland-Style Potato and Wheat dumplings "Olandska Kroppkakor pg. 460 in the book and fish cakes with dill sauce similar to the Danish Fish Cakes "Fiskefrikadeller" pg. 226 that were served with potato pancakes. This is a great book that brought me closer to my heritage. There are so many recipes in the book and it includes the region that the recipe is from. A brief history is also included with some of the recipes. The measurements are written in both European and American measurements, so it makes it easier for me to follow the recipes and not have to calculate conversions. Awesome book!! If I made one recipe from this book every day, I would have over 2 years of having a different recipe each day.

This book is a bookend, a doorstop, a coffee table curiosity. That sounds mean, and I don't mean for it to be, but this book is mammoth and unending. If you are looking for authentic recipes, their names in all the Nordic languages, and have a surplus of puffins, this is the book for you.If you're looking to add Nordic or Scandinavian recipes to your everyday rotation, let me offer some suggestions. Andreas Viestad has a lovely show and book that are fun and experimental, and include the usual Nordic classics like lefse, cloudberries, and smorbrod. Trine Hahnemann has an open-faced sandwiches book that will save any weeknight supper. Her Nordic Diet book is great for light meals and breakfasts; and her Scandinavian Cookbook is wonderful, too. Her cinnamon buns are terrific.This book has its place, alongside other great ramblings like Feasts for All Seasons, but it is a bit difficult to access in the everyday, and the binding is a little flimsy for its heft. The photos are evocative of the icy landscape that inspires them. I understand it was a great undertaking and work of adoration to create this cookbook, and that's very admirable thing.

Definitely buy it

The author, in his straightforward scandi-minimalist writing style, sets out the scope of the book at the beginning - you probably aren't going to make everything in this unless you own a smokehouse overlooking a fjord and can harvest your own wild twigs and herbs. It's encyclopaedic as well as instructive, and the stories accompanying some of the recipes are delightful - Finnish guy mixing business with grilled eels and getting eel grease on his car seats. Nilsson has a storyteller's eye and a scientist's objectivity. His in-depth understanding of food, culture and people comes through.Book is also massive; great as door stop or for pressing flowers, if you like the items in your home to be multi-functional.

Receitas dos paises gelados: para quem aposta no resfriamento global como eu (causado pelo efeito estufa nos polos e icebergs flutuando em direcao as areas temperadas do planeta Terra, o conteudo desse livro primoroso vai fortalecer nossa energia vital quando o longo inverno chegar

Como todos los libros de Phaidon, está editado de maravilla: bien encuadernado, papel bonito, buen diseño, dos cintas de punto de libro, textos excelentes... Megnus Nilsson es un chef de culto que recoge en este libro lo mejor de la cocina nórdica, con fotografías realizadas por él mismo (lástima que no hay fotos de todos los platos). Genial para renovar el repertorio de cocina con un toque nórdico exquisito

Love the book, frequent couch reading! I'm from a Danish background and have struggled to find English language recipes to recreate some of my fondest dishes that my grandmother would make while I was in Denmark. I made a roast pork with crackling, together with red cabbage and sugar potatoes for Christmas Eve dinner and everything was right on. Some may balk at some of the more "eccentric" recipes like whale and seal etc, but this tome covers it all! I'm looking forward to experimenting with more recipes - thanks Magnus for what was clearly an epic effort to put this together