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From the North: A Simple and Modern Approach to Authentic Nordic Cooking by Katrin Bjork

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Notes about this book

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Notes about Recipes in this book

  • Pan-fried haddock with rosemary and rhubarb

    • mjes on April 24, 2018

      The cookbook arrived four hours ago. Of course, I have to try a recipe. I substituted cod for haddock as cod is what was in the freezer. This recipe assumes that one has a grill pan - I have one although it is rarely used so I complied. For this recipe, the rhubarb supplies the acidic element one would usually get from lemon. It does work as a wonderful and surprising way to use spring rhubarb.

  • Reindeer meatballs with mushrooms

    • TrishaCP on February 18, 2019

      We liked these meatballs quite a bit. We used venison and blueberry jam in place of the rhubarb compote- I thought the combination of spices was great. I didn’t read the recipe carefully before browning the meatballs, but they don’t really cook in the sauce so the “browning” step is really the cooking step. I needed more time than specified to cook them through, and ended up having to pop them in the oven, with the sauce, to get them cooked through.

  • Blueberry soup

    • mjes on April 24, 2018

      What are the chances? Today I received a container of wild bilberries for a more authentic version of this recipe. The thyme, lemon, and balsamic vinegar add a complexity that makes me prefer this recipe to that in The Nordic Cookbook. The recipe requests artic thyme, a cultivar I've not seen used before so I'm off on an information search to determine which thyme is the best substitute. I'm not sure that vanilla is the best flavoring for the whipped cream garnish. I'm thinking some earthy syrup might be a bit better. Unfortunately, I only have one container of wild bilberries. I'll have to experiment with the blueberry version.

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Reviews about this book

  • Food52 by Katrin Bjork

    I looked back at my heritage and where I'm from, and Iceland seemed to pull me into the kitchen with a creative fervor. I felt empowered to take the flavors that I knew so well...

    Full review
  • Eat Your Books by Jenny Hartin

    From the North is a beautifully photographed and inspirational title that brings Nordic flavors home.

    Full review
  • ISBN 10 1624145302
  • ISBN 13 9781624145308
  • Published Apr 24 2018
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Contemporary Nordic Dishes Inspired by Tradition

In From the North, Katrín Björk celebrates the flavors of her childhood with fresh ingredients and unique twists. Her modern techniques make traditional Nordic cooking simple and approachable, no matter how far south your kitchen.

This versatile collection can be used for unique lunches, casual dinners or elegant holiday meals. The Rack of Lamb with Seaweed and Almond Crust combines the cozy comfort of Katrín’s familial kitchen with the standout taste of the Nordic Seas. Culinary adventurers won’t need a parka to experience Danish Crackling Pork with a side of Sugar- Glazed Potatoes. Try stunning fish and shellfish dishes like Pan-Fried Haddock, updated with tangy grilled rhubarb and rosemary, or Blue Mussels simmered in a Nordic white ale and brightened with fresh fennel. Celebrate the summer months with Icelandic Skyr Cake, made with traditional thick yogurt and scattered with fresh berries; and there’s nothing better than Whole Roasted Goose with Prunes, Apples and Cinnamon to bring a feeling of hygge to your holiday table.

With helpful tips on how to select the freshest fish, preserve ingredients safely and bake the rustic bread essential to any Nordic meal, it’s easy to make these dishes your own. Though Katrín isn’t afraid to break a few rules in the name of convenience and flavor, her recipes remain rooted in the connection to nature and family that is at the heart of Nordic life.