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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.


Review

Featured on the Netflix documentary series Chef''s Table

"A 2015 Best Cookbook"―Saveur

"[A] lush, beautifully organized volume, one of the loveliest of the season thanks in no small part of Nilsson''s own idiosyncratic authorial voice."―Eater

"[An] epic tome, which somehow manages to include what seems to be the whole of traditional and modern cooking from Finland to Greenland."―New York Times

"Nilsson takes a deep dive into the home cooking traditions of his country... Home cooks will be pleasantly surprised by how accessible this book is."―Epicurious.com

"The definitive guide to Nordic cooking... A hefty volume of 768 pages that''s surprisingly accessible [and] illustrates the diversity of [the] region''s cuisine."―Bloomberg.com

"It''s an absolutely essential book for anyone who delights in cooking, storytelling, culture, and history." ―Departures.com

"The 32-year-old wunderkind [Magnus Nilsson] is modest, but with [the] release of his epic book of more than 700 recipes... He has a lot to brag about." ―Vogue.com

"Amazingly comprehensive... The perfect tome to simply crack open to a random page and have at it."―Publishers Weekly

"A comprehensive look at Nordic Culture through food." ―Milwaukee Journal Sentinel

"A celebration of culinary traditions." ―Tastebook

"Do you know your lingonberries from your cloudberries and your glug from your gravalax? The Nordic Cookbook has all the answers."―High Life

"We love Magnus Nilsson... His recipes tick plenty of health boxes (high in protein, fibre and good fats), and are interspersed with beautiful photos to transport us to the land of the Vikings."―Grazia

"A beautiful compendium of landscapes and larder recipes."―Elle Decoration

"Nilsson writes beautifully... This book shows him as writer, a collator and an anthropologist... And his recipe for Swedish meatballs is fantastic."―Waitrose Weekend

"Not so much a cookbook as an encyclopedia of tastes from a part of the world you instantly - from page one - want to travel the length and breadth of."―The Guardian, Cook

"The gamut of Scandi cooking... Magisterial... You want Danish comfort eating? It''s all here."―Evening Standard

"[A]n invaluable guide to the region''s cooking, from the braised guillemot of the Faroe Islands to the taco quiche of suburban Stockholm."―Sam Sifton, The New York Times Magazine

"A glorious compendium of landscapes and recipes inspired by Swedish super-chef, Magnus Nilsson''s travels across Scandinavia."―elledecoration.co.uk

"An invaluable guide to the region''s cooking, from the braised guillemot of the Faroe Islands to the taco quiche of suburban Stockholm."―The New York Times Magazine

"Comprehensive, meticulously researched, 768-page ode to Scandinavian cuisine."―The A.V. Club

"A work of food anthropology. I cannot recommend it more highly."―NPR''s Pop Culture Happy Hour

About the Author

Magnus Nilsson is the head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L''Astrance in Paris before joining Fäviken as a sommelier. Within a year he had taken over the running of the restaurant, which is currently number 19 in the San Pellegrino World''s 50 Best Restaurants list. Magnus is the author of the Fäviken cookbook, also published by Phaidon. He features in the Emmy-Award winning US PBS-TV series, The Mind of a Chef, and the Netfix docu-series, Chef’s Table. In 2015 he was awarded the White Guide Global Gastronomy Award.

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4.7 out of 54.7 out of 5
592 global ratings

Top reviews from the United States

Melinda
5.0 out of 5 starsVerified Purchase
An Important Journalistic Work
Reviewed in the United States on December 7, 2015
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... See more
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.
367 people found this helpful
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KT
5.0 out of 5 starsVerified Purchase
Chef library
Reviewed in the United States on April 6, 2020
Must have for a chef''s library. Beautiful book, beautifully written. This is NOT Food Network. It is a serious book for serious, inqisitive people. Some reviewers complain about a multitude of "issues" in the book. I say educate yourself and step it up or stay in your ready... See more
Must have for a chef''s library. Beautiful book, beautifully written. This is NOT Food Network. It is a serious book for serious, inqisitive people. Some reviewers complain about a multitude of "issues" in the book. I say educate yourself and step it up or stay in your ready meal lane. However, most complaints are due to ignorance. Most daring to intermediate cooks can handle 90%+ of this one. And the rest will learn alot if not set on cooking everything from a can. I read this book like my Larousse and some things I cook and some I don''t. If you have reindeer available great for you. If you don''t then you''ve just been educated in a cuisine from another culture or region of the country or world. Larouse has recipes for bear and Chow but I don''t cook either because I don''t live in China, and I don''t hunt bear. If I lived in Maine or Canada certainly I could cook the Caribou or the Puffin and you could too. So enjoy the book for what it is. A reference, a great usable cookbook, and a fine cultural resource that you may not be familiar with. If you love food, you''ll love this book. My favorite section is the preserving techniques and recipes.
15 people found this helpful
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Jason Clark
5.0 out of 5 starsVerified Purchase
Magnus At His Best
Reviewed in the United States on March 1, 2018
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,... See more
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.
19 people found this helpful
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Gerry Scott-Moore
4.0 out of 5 starsVerified Purchase
All I''ll Need to Know about the Nordic Culinary Tradition
Reviewed in the United States on November 27, 2017
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... See more
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.
14 people found this helpful
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NES
5.0 out of 5 starsVerified Purchase
What a beautiful and rare book
Reviewed in the United States on December 30, 2015
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... See more
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.
21 people found this helpful
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Emystew
2.0 out of 5 starsVerified Purchase
Beautiful book. Horrid binding.
Reviewed in the United States on August 14, 2020
This book is beautiful and filled with interesting recipes but the binding is absolutely horrid. It arrived with the cover completely detached from the page block. I considered asking Amazon for a replacement but as it is appears to be a manufacturing issue, I really... See more
This book is beautiful and filled with interesting recipes but the binding is absolutely horrid. It arrived with the cover completely detached from the page block. I considered asking Amazon for a replacement but as it is appears to be a manufacturing issue, I really wouldn''t expect a replacement to be in better condition. Even if the replacement arrived intact, the cover would easily come off with normal handling. The book is too heavy for the glue and tiny strip of paper they used to attach the cover. As it is, I''ll probably have to use something strong like duct tape to secure the cover. Not exactly the aesthetic I go for with my cookbooks. The publisher did the author a huge disservice with this one.
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Wild Rose
5.0 out of 5 starsVerified Purchase
Wonderful Book!!
Reviewed in the United States on June 3, 2018
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... See more
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.
4 people found this helpful
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Flying Pig
5.0 out of 5 starsVerified Purchase
A Great Book on Scandinavian Recipes! This book helped me learn more about my Nordic heritage!
Reviewed in the United States on April 22, 2021
My maternal great-grandparents were both from Southern Sweden before they immigrated to America. I''m 3rd generation American and over the generations, some of our Swedish heritage was lost. My grandfather knew how to read and speak Swedish fluently and he cooked and... See more
My maternal great-grandparents were both from Southern Sweden before they immigrated to America. I''m 3rd generation American and over the generations, some of our Swedish heritage was lost. My grandfather knew how to read and speak Swedish fluently and he cooked and prepared Swedish dishes. However, my mother never learned his mother tongue, but she learned how to prepare some Swedish and Scandinavian dishes. When I was a kid, my mother prepared the dishes that her father taught her like potato and bacon dumplings, which is similar to the Oland-Style Potato and Wheat dumplings "Olandska Kroppkakor pg. 460 in the book and fish cakes with dill sauce similar to the Danish Fish Cakes "Fiskefrikadeller" pg. 226 that were served with potato pancakes. This is a great book that brought me closer to my heritage. There are so many recipes in the book and it includes the region that the recipe is from. A brief history is also included with some of the recipes. The measurements are written in both European and American measurements, so it makes it easier for me to follow the recipes and not have to calculate conversions. Awesome book!! If I made one recipe from this book every day, I would have over 2 years of having a different recipe each day.
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Top reviews from other countries

Adam J Smith
3.0 out of 5 starsVerified Purchase
Really interesting but heavily padded out
Reviewed in the United Kingdom on July 20, 2019
I decided to try this cook book as I was looking for interesting new lunch ideas , well if you are looking for the same then move on as this has bugger all in terms of practical lunch options . There are literally hundreds of recipes and many that are truly Nordic , Puffin...See more
I decided to try this cook book as I was looking for interesting new lunch ideas , well if you are looking for the same then move on as this has bugger all in terms of practical lunch options . There are literally hundreds of recipes and many that are truly Nordic , Puffin stuffed with Cake and Stew of shaved reindeer meat stand out ! What it is great for is the little recipes for how to do this or that and the Nordic versions of various meat and fish recipes. It gets padded out by things like vegetables , there are individual recipes on how to steam each vegetable that he uses . . Really , once you’ve told us how to steam Kale then I reckon it’s odds on we can probably wing it steaming Spinach Also a great book for propping open doors or holding stuff up as it is flipping huge . . .
9 people found this helpful
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hjd
5.0 out of 5 starsVerified Purchase
Magnificent, comprehensive, inspiring
Reviewed in the United Kingdom on March 30, 2021
It is almost redundant now to review a book which has secured its place as one of the all-time great cookery books, and was welcomed as such as soon as it appeared, but I would commend it not just as a magisterial comprehensive record and recipe compendium of the cookery of...See more
It is almost redundant now to review a book which has secured its place as one of the all-time great cookery books, and was welcomed as such as soon as it appeared, but I would commend it not just as a magisterial comprehensive record and recipe compendium of the cookery of Scandinavia and visual joy, but as a good instructor in a range of cookery basics applicable anywhere. It is the size of a house, but every page of it is worth having and studying as well as using -if you can manage to decide which recipe to start with, if not perhaps blubber. It is, however, a mark of the completeness of scholarship invested in this magnificent books that such recipes, founded in nature and necessity have their place here as well as the more instantly accessible varieties both traditional and modern. This will probably always be the defining standard work on Nordic food.
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Jennifer Smith
5.0 out of 5 starsVerified Purchase
As much anthropology as cooking
Reviewed in the United Kingdom on November 7, 2020
The author, in his straightforward scandi-minimalist writing style, sets out the scope of the book at the beginning - you probably aren''t going to make everything in this unless you own a smokehouse overlooking a fjord and can harvest your own wild twigs and herbs. It''s...See more
The author, in his straightforward scandi-minimalist writing style, sets out the scope of the book at the beginning - you probably aren''t going to make everything in this unless you own a smokehouse overlooking a fjord and can harvest your own wild twigs and herbs. It''s encyclopaedic as well as instructive, and the stories accompanying some of the recipes are delightful - Finnish guy mixing business with grilled eels and getting eel grease on his car seats. Nilsson has a storyteller''s eye and a scientist''s objectivity. His in-depth understanding of food, culture and people comes through. Book is also massive; great as door stop or for pressing flowers, if you like the items in your home to be multi-functional.
2 people found this helpful
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aysh
5.0 out of 5 starsVerified Purchase
Beautiful cookbook
Reviewed in the United Kingdom on November 12, 2018
One of the most beautifully written and detailed cookbooks I have ever seen. Phaidon is a good publisher of cookbooks so I wasn''t surprised but it''s definitely my favourite cookbook. It tells you a lot about the context of why dishes are eaten in those countries, something...See more
One of the most beautifully written and detailed cookbooks I have ever seen. Phaidon is a good publisher of cookbooks so I wasn''t surprised but it''s definitely my favourite cookbook. It tells you a lot about the context of why dishes are eaten in those countries, something that''s extremely important when considering Nordic cuisine and eating habits both now and in the past. Some of the recipes are obviously impractical (I''m not gonna go ferment some shark for my dinner for example) but the majority are doable and delicious. Magnus Nilsson is a genius, if you liked the Chef''s Table episode you''ll love this!
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Jonathan
4.0 out of 5 starsVerified Purchase
Great book, recommend to cooks and anthropologists
Reviewed in the United Kingdom on March 26, 2021
Excellent book with superb recipes. I''m dinging one star because the intro was badly scuffed and muddy. That''s no fault of the book, the author or the publisher, so it would be grotesquely unfair to ding more than that. It''s also very unlikely to repeat, so it would be...See more
Excellent book with superb recipes. I''m dinging one star because the intro was badly scuffed and muddy. That''s no fault of the book, the author or the publisher, so it would be grotesquely unfair to ding more than that. It''s also very unlikely to repeat, so it would be unfair to imply otherwise to those reading reviews. The recipes, as I''ve said, are superb and the cultural information and backstory make this book compelling.
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Magnus Nilsson is head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L'Astrance in Paris before joining Fäviken as sommelier. Within a year he was running the restaurant. Magnus features in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table. In 2015 he won the White Guide Global Gastronomy Award.

Fried Mushrooms

Serves 4

Preparation time: 10 minutes

Add half the butter to a large pan while it is still cold, then place over maximum heat on your stove. As soon as it has melted and is about to start browning, add the mushrooms in one layer. Now do not touch the mushrooms until you have to flip them. Let them fry and let any water coming out into the pan evaporate. Check the mushrooms here and there for colouration but do not toss them around until you are sure they are coloured enough.

Toss the mushrooms around and once again spread them out into one layer, still over the highest possible heat. Cook until you have good colouration also on the side now facing downwards, this time it will go faster.

When they have stopped leaking liquid into the pan it means they are cooked through. Add the remaining butter and any seasoning. Toss around to glaze and serve immediately.

Ingredients

  • 800 g/1 3/4 lb mushrooms, cleaned and cut into the size of pieces you want
  • 50 g/2 oz (3 1/2 tablespoons) butter
  • salt and white pepper, to taste

Over 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson


Discover the authentic recipes of the Nordic countries

Over 700 authentic recipes were collected on Magnus extensive travels through Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden. Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts.


Beautiful photography

Alongside photographs of finished dishes by Erik Olsson, this volume also includes Magnus's own stunning images of the landscapes and people he encountered.


Explore the culinary history of this region

The recipes are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving.

Product information

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale

The lowest 2021 Nordic Cookbook sale