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The Nordic Cookbook by Magnus Nilsson

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Notes about this book

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Notes about Recipes in this book

  • Swedish gooey chocolate cake (Kladdkaka)

    • Yildiz100 on November 25, 2016

      I baked this and another kladdkaka recipe in the same evening. This was definitely the loser. It came down to the flour, I think. Most kladd kaka recipes call for much less proportionately. This cake was kind stodgy, heavy, and not nearly gooey enough. This was the winning recipe: http://scandinavianfood.about.com/od/cakerecipes/r/Kladdkaka.htm This one was almost perfect, but needed less time in the oven. I baked it for 20, but will try 18 next time.

    • thekitchenchronicles on March 10, 2018

      This worked really well for me- it was very thin and gooey, almost like an underbaked brownie, which I loved. Also really easy to make. I think baking time is pretty key- I could see this going from gooey to dry and unimpressive in a minute.

  • Swedish beef stew with allspice (Kalops / Skånsk kalops)

    • br22 on May 20, 2016

      Delicious. Particularly made using the author's optional suggestions of brown sugar and white vinegar. I thickened the sauce slightly with a slurry as it was more like broth. It took the dish from good to excellent.

  • Junket (Tjesfil)

    • mjes on April 23, 2018

      This is the very first thing I ever cooked. Then, dividing it into 6 bowls before it started setting up was a serious challenge. We used rennet tablets so I had to break off a small piece, smash it with a spoon, and dissolve it in cold water. Our cows provided the farm fresh milk. And there was so much creative freedom - a little sugar? a bit of cinnamon or nutmeg or vanilla? enrich with a bit of extra cream? or just plain? or count on garnishes like huckleberries, gooseberries, red currants? I fell in love with cooking. This is my ultimate comfort food - a love passed on to my son.

  • Rice porridge (Jólagrautu / Riisipuuro / Risengrød / Risgrynsgröt)

    • mjes on April 18, 2018

      This porridge stands well on its own as well as providing leftovers for Rice pudding for dessert (Risalamande / Riskrem / Ris ala Malta). Think a simple rice cooked in milk and seasoned with cinnamon. Serve with a fruit soup and you'll understand why fruit soups are breakfast food in my mind.

  • Rice pudding for dessert (Risalamande / Riskrem / Ris ala Malta)

    • mjes on April 18, 2018

      This recipe was super-successful at a family holiday event. I served it with Polish 12-fruit compote which also got rave reviews.

  • Sweet blueberry or bilberry soup (Blåbærsuppe / Mustikkakeittoa / Blåbässoppa)

    • mjes on April 24, 2018

      This is a decent, basic recipe. However, the version provided in From the North is much more complex in flavor and stands better on its own in my opinion.

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Reviews about this book

  • Leite's Culinaria

    ...with 700 mostly everyday recipes that are each as spare and straightforward as the book’s title...with an array of reliable recipes...

    Full review
  • Eater

    ..chronicles the wide world of Nordic home cooking in this lush, beautifully organized volume, one of the loveliest of the season thanks in no small part to Nilsson's own idiosyncratic authorial voice

    Full review

Reviews about Recipes in this Book

  • Swedish gooey chocolate cake (Kladdkaka)

    • Kitchen Chronicles

      The cake is extremely dense- gooey, in fact, as the recipe title suggests. And I’ll concede that, texture aside, using a more richly flavored chocolate could make the cake a little bit over the top...

      Full review
  • ISBN 10 0714868728
  • ISBN 13 9780714868721
  • Published Oct 26 2015
  • Format Hardcover
  • Page Count 768
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press Ltd
  • Imprint Phaidon Press Ltd

Publishers Text

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. While traveling extensively throughout the Nordic countries - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden, Magnus collected recipes and photographed the finished dishes, as well as the landscape and its people. This beautiful volume, richly illustrated with Magnus Nilsson's personal photography, unravels the mysteries of Nordic ingredients and introduces Nordic culinary history and cooking techniques. With Magnus as a guide, everyone can cook their favorite Nordic dishes and explore new ones, introducing you to the familiar (smoked salmon, meatballs and lingonberry jam) and less familiar (rose-hip soup, pork roasted with prunes, and juniper and honey beer) aspects of Nordic cuisine. The Nordic Cookbook joins Phaidon's Mexico the Cookbook, India, Thailand, and others as the definitive cookbook on home cooking from the Nordic countries, including Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden.

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