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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.

  • 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.

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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
  • 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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