This burly (767 pages) compendium of traditional recipes from Denmark, Finland, Iceland, Norway, and Sweden—and by extension their affiliated territories such as Greenland and the Faroe Islands—focuses on traditional home foods, this despite the fact that it has been compiled by a prominent Swedish chef. Nilsson spent several years traveling the region, gathering material directly from cooks and photographing the harvesting of sea bird eggs, herds of reindeer on the Norwegian shore, and geothermically heated ovens where rural families cook bread. The 700+ recipes are supplemented by headnotes which explain the context of the dishes, noting such aspects as their variation across countries, what else might typically accompany them, and how they may have first appeared in the region. This is an impressive achievement offering an unparalleled view.
Color photographs throughout. Hardcover.
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