PDF Ebook The Nordic Cookbook, by Magnus Nilsson
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The Nordic Cookbook, by Magnus Nilsson
PDF Ebook The Nordic Cookbook, by Magnus Nilsson
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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 featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.
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Product details
Hardcover: 768 pages
Publisher: Phaidon Press (October 26, 2015)
Language: English
ISBN-10: 0714868728
ISBN-13: 978-0714868721
Product Dimensions:
7.6 x 2.6 x 11 inches
Shipping Weight: 5.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
86 customer reviews
Amazon Best Sellers Rank:
#30,859 in Books (See Top 100 in Books)
Uffda. I think a lot of the low-star reviewers are getting it wrong because of a misguided expectation for what this book is. It is a chronicle of the wide range of what and how people of the Nordic countries eat, with really beautiful and simple photography. It is not a splashy cookbook from a Food Network television star. It is clear that the author is not shooting for a mass American audience. He's focused on chronicling a true representation of the subject, not recreating classics to appeal to American tastes.Some reviewers are calling out that this book is not inspiring (I strongly disagree, read the Pastries chapter and tell me you aren't surrounded by the warmth of cardamom and cinnamon), but I believe what they are getting at is the strength of the book. He doesn't care if the recipes make our mouths water. He cares that what he writes is true.There are several recipes the author does not even like, but he still includes because they are representative of what people from the Nordic countries eat and like. This furthers my opinion of this being primarily a journalistic work, versus a traditional cookbook, as he prioritizes the truth over an attempt to sell.If you want to be inspired to reach new limits in the kitchen, reach elsewhere. If you want to be come truly educated on this subject, dig in. It is an important work. Well done, Mr. Nilsson. I made the cinnamon buns on Sunday and they were fantastic.
Magnus is a real inspiration of mine. I watch anything I can find on this guy, love his ideas about food and culture. This book is huge...like make your bookshelf wobble huge. I haven't had much of a chance to dive in because I'm just finishing up his other book Faviken, which you should buy now, stop reading this and go buy The Nordic Cookbook and Faviken...now!, Well, well worth every penny,..pennies I spent. This guy spent a year or more researching and writing a cookbook with not even one of his own recipes in this book, that's dedication to the craft my friends.
What a beautiful and rare book. I had seen the documentary about Magnus Nilsson and have always been intrigued by Nordic culture and cuisine. This is the kind of cook book you want to sit down with along with a cup of tea and look through it leisurely. The photos are exquisite. And if you like food and cuisine as a point of entry to culture Magnus is a wonderful guide. It's a labor of love. Whether you cook or not, it's fascinating and beautifully done.
I intend to be using this book all the days of my life. It has a zillion recipes, and plenty of them with a lot of opinion. I like the opinions too. There's not a lot of showboating dishes here. It intends, and succeeds, in projecting the culinary traditions of the Nordic countries as they are, not how they might be if they were part of a television program.
This is a wondrously huge cookbook. It's not just a collection of recipes but it's also glimpses into Nordic culture and its food history--through photos, chapter prefaces, and recipe background info.While a small portion of the recipes do call for exotic meats not common in other worlds, many of them can be substituted for other meats. Like the section for Game, the bird in question can be substituted for common quail, Cornish game hen, etc. Of course the exact result may differ, but you can still get a taste of the spirit of the dish and get a unique experience out of it. And not to worry: there are also entire chapters dedicated to the common meats, like beef, pork, and seafood.The recipes are not overly complex--they don't call for perfect mastery of intricate techniques or fancy tools and equipment. They are humble dishes, but presented from a different perspective and palate than what we may be used to. Many dishes may feel so familiar to you already, but there is something different about it, like maybe it uses a completely different kind of sauce or flavor profile, so it's still approachable and not so exotic seeming that you could never cook it.I find this book great for getting new ideas for casual home cooking, especially since most recipes use common ingredients already. I especially like the sections covering recipes and history of drinks, jams, and condiments.I expect to use this book for many years, with many sticky bookmarks sticking out of it. The only con is that the book is never going to stand on a cookbook stand because it's so thick!
This is the book I could have, should have, would have written if I had the experience and depth of knowledge of Nordic cuisine that Magnus has. I have been translating, testing and modifying Swedish recipes for 40 years and find this book to be completely in line with what I already know plus it takes me way beyond what I did not know. If you want to whip a batch of meatballs for a social function this, or nearly any other Scandinavian cookbook will do the job. But if you really want to go in deep on the Nordic food culture you need this one. I have a collection of about 15 Swedish cookbooks and, as Magnus says in the introduction to his book, most of them suck. This one does not suck. Here you can find how to make falukorv or lutfisk from scratch, both recipes not found in any other book I have ever seen. The only negative comment I have is that the language is decidedly British and it can get confusing. It took me a while to figure out what pluck (lungs) were and I had to chuckle at rutabaga, called Swedes in England. So here is Magnus, a Swede, calling a rutabaga a Swede. Oh well.
This is such a beautiful book!! Gorgeous photos!! Very thorough collection of Norwegian recipes and traditional Scandinavian food! I gave this book to my dad for Christmas, since he is 1/2 Norwegian. Honestly, I had a hard time parting with it! But then on Christmas Day, I got this same book as a gift from my mother-in-law! How magical is that!!I am allergic to wheat and cows milk, so I haven't made many of the recipes. But we did really enjoy the hasselback potatoes! And even though I can't eat a lot of the recipes due to wheat/dairy, I still treasure this book in my collection! It brings up all the good feels of the love of my Norwegian grandmother.
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