Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden
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by Nichole Accettola
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An American who lived in Denmark for 15 years, Nichole Accettola offers an pleasing assortment of sweet and savory baked goods in this book. Her recipe selection highlights items which are different enough from American popular standards to make a baker feel like there is plenty of new material here.
Some changes are simple: classic thumbprint cookies are filled with black currant jam, for instance. But you’re in more interesting territory with wild blueberry carrot cake, cardamom wreaths, pear and chamomile cream Danishes, and seeded havarti twists, otherwise known as frøsnapper.
You can also learn to bake your own rye crispbreads, and to make sprouted rye bread which can be used for a variety of smørrebrød, including one topped with roasted cauliflower, tarragon cream, and almonds.
Experienced bakers will be happy to know that measurements are provide by weight as well as by volume.
You can also learn to bake your own rye crispbreads, and to make sprouted rye bread which can be used for a variety of smørrebrød, including one topped with roasted cauliflower, tarragon cream, and almonds.
Experienced bakers will be happy to know that measurements are provide by weight as well as by volume.
Hardcover. Color photography throughout.
