The Nordic Cookbook

The Nordic Cookbook

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.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...

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Title:The Nordic Cookbook
Author:Magnus Nilsson
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The Nordic Cookbook Reviews

  • Cissa

    I love this cookbook! It was a holiday gift to me, and so thoughtful and perfect!

    I've only started browsing through it as it deserves, but have already- in less than a week!- made 2 recipes from it. Both the julekaka (a Norwegian Christmas bread that's a holiday tradition around here), and the red cabbage with apples which we just has with our Yuletide roast goose, turned out perfectly. And since our local Scandinavian store closed, I am eager to try making rye crispbread, lefse, and other thing

    I love this cookbook! It was a holiday gift to me, and so thoughtful and perfect!

    I've only started browsing through it as it deserves, but have already- in less than a week!- made 2 recipes from it. Both the julekaka (a Norwegian Christmas bread that's a holiday tradition around here), and the red cabbage with apples which we just has with our Yuletide roast goose, turned out perfectly. And since our local Scandinavian store closed, I am eager to try making rye crispbread, lefse, and other things!

    And, someday, I will even make lutefisk from scratch...

    Anyway- if you have a Scandinavian heritage, or it's a part of your family- this is a thorough look at what the historic foods of the Nordic countries are, and most are quite accessible and look delicious.

    I am completely thrilled by it, and I haven't even started to browse the pastry recipes!

    Very recommended for people who have an interest, including in historic foods.

  • Charity

    some people read cookbooks for fun. i'm not one of those people. however, i do like reading about interesting people and intersting food, so thus, this. i've been following Nilsson for a long time, and this book surpassed anything i thought it would be. narrative, anthropoligical, thoughtful, and an incredible collection of knowledge.

  • Stacia

    I love this cookbook. Not only does Mr. Nilsson explain that Nordic cooking is a bit broad for a single cookbook, he says he wouldn't have wanted anyone else to write it. The research he conducted is admirable, and, if you care about food at all read this book. And cook some of the recipes. It's hefty, it's well designed as you might expect from the publisher, and feels authoritative.

  • Bequi

    For those who might be interested in furthering their cultural knowledge, The Nordic Cook Book is fantastic. It's more of a cultural history book than a fully functional cook book though there are many recipes that can be made today. I once made the modern Swedish comfort dish Chilli Creamed Chicken and Banana Casserole, very different flavor mix than my American palate is used to but, it was pretty tasty! I picked one of the stranger dishes because I'm adventurous like that but, there are many

    For those who might be interested in furthering their cultural knowledge, The Nordic Cook Book is fantastic. It's more of a cultural history book than a fully functional cook book though there are many recipes that can be made today. I once made the modern Swedish comfort dish Chilli Creamed Chicken and Banana Casserole, very different flavor mix than my American palate is used to but, it was pretty tasty! I picked one of the stranger dishes because I'm adventurous like that but, there are many recipes that are more suitable to a general palate and my family and I have greatly enjoyed those as well.

    However, there are also many centuries old recipes for which you probably can't even get the ingredients any more. You'll find a whole section on Marine Mammals and Seafood, in that section you can find such delicacies as Boiled Seal Intestines with Blubber and Crowberries. This section opens up with a description of a modern day pilot whale hunt along with a very graphic photo of the sea turned red with the blood of the slaughter.

    It's a fascinating look at Nordic culture both past and present, I highly recommend it to anyone who wants to delve a little deeper into getting a sense of what the daily home life of the Norse people was and is like.

  • Stephen Robert Collins

    This a fantastic cook book because it has some many photos of the area it has landscape not just recipes this a vast collection of Colour & facts that are really interesting.

    If you love cooking that is different & changing that makes you want to scream Fuck me this one hell of a book

  • Dayna

    I honestly did read this. There is a lot of cultural context to the recipes, which is fascinating. That and the beautiful photos make it well worth paging through the entire 600+ pages of the book.

  • Stephen Simpson

    This book is beyond comprehensive, offering a full range of recipes from all across the Nordic region. There's also a fair bit of history and background to the recipes and cuisine/food culture. The book does slant somewhat toward Swedish, but that's not surprising given that the author is Swedish.

    The quality is a little more mixed. A lot of Nordic cooking is simple, and many of the recipes reflect. More than a few recipes boil down to "take a piece of meat, add some vegetables, salt, and some s

    This book is beyond comprehensive, offering a full range of recipes from all across the Nordic region. There's also a fair bit of history and background to the recipes and cuisine/food culture. The book does slant somewhat toward Swedish, but that's not surprising given that the author is Swedish.

    The quality is a little more mixed. A lot of Nordic cooking is simple, and many of the recipes reflect. More than a few recipes boil down to "take a piece of meat, add some vegetables, salt, and some seasonings, and cook it". It's authentic, but some readers may be disappointed that there isn't more "pizazz".

  • Matt

    The Nordic Cookbook by famed Swedish Chef Magnus Nilsson is expansive to a point where you could swap out the Joy of Cooking (or any other vast cooking reference book) for this tome of cooking techniques and recipes. Do you want to know how to hardboil an egg? Nordic Cookbook has you covered. Need to make some mayonnaise? This book has a recipe for that too. Want to serve Rotten Shark and Smoking Fish Over Sheep’s Dung to your friends and family, you evil bastard? Then you should probably read T

    The Nordic Cookbook by famed Swedish Chef Magnus Nilsson is expansive to a point where you could swap out the Joy of Cooking (or any other vast cooking reference book) for this tome of cooking techniques and recipes. Do you want to know how to hardboil an egg? Nordic Cookbook has you covered. Need to make some mayonnaise? This book has a recipe for that too. Want to serve Rotten Shark and Smoking Fish Over Sheep’s Dung to your friends and family, you evil bastard? Then you should probably read The Nordic Cookbook.

    This is the first massive, reference-style, survey of an entire culinary tradition, book that I’ve ever read cover to cover, but I’m really glad I did. Nilsson shares his experience with this tradition not through the eyes of a professional chef, but through someone deeply passionate about the Nordic culture and the family recipes that have been passed down over hundreds of years. It is clear how much love and effort went into making this cookbook, and the lessons I learned from its 700ish pages can be easily applied to much of my own home cooking.

    As for the recipes themselves, as a technical matter, I occasionally found some of the directions to be weirdly specific, “Arrange the fish…in the position it swims when alive” or dangerously spare, as in the case of many of the pickling and preserving recipes that seem to lack steps for sanitation processes other than sending lutefisk samples to a chemist to make sure what you’ve made isn’t full of botulism.

    Another issue that I found across every recipe that I tried from this book is that its cooking times/temps are oddly, obviously way off. It wasn’t much of a hindrance for me since I cook quite a lot, but more of a novice home cook could get salmonella when roasting a chicken for only 20 minutes at 200 °F. And maybe Swedes really like watery potato soup, but I had to cook mine down over an hour to get the right consistency instead of the 20ish minutes stated in the recipe. Another recipe for a beef stew would have had me roast the beef to a solid brick of coal if I had left it in the dutch oven for as long as it recommended.

    I find these mistakes puzzling, but I am willing to overlook them because, at the end of the day, the audacity of this book is just so damned charming. And, if I’ve learned anything from The Nordic Cookbook, I now know how to prepare a puffin if I can ever catch one of those liar penguins.

  • Mary

    This book is quite an undertaking with over 700 recipes. It’s like someone tried to create a North American cookbook that includes all the recipes that are important across the diverse nation in a form that all could agree is accurate. Impossible, but it’s pretty cool to traverse the Nordic work through this admittedly limited curated collection (that is huge but still, as Nilsson acknowledges, incomplete). Nordic, in this context, refers to Greenland, Iceland, Sweden, Norway, Finland, Denmark,

    This book is quite an undertaking with over 700 recipes. It’s like someone tried to create a North American cookbook that includes all the recipes that are important across the diverse nation in a form that all could agree is accurate. Impossible, but it’s pretty cool to traverse the Nordic work through this admittedly limited curated collection (that is huge but still, as Nilsson acknowledges, incomplete). Nordic, in this context, refers to Greenland, Iceland, Sweden, Norway, Finland, Denmark, and the Faroe Islands, including the Roma and Sami people. Nilsson admirably provides a history of the area that shows the cultural intersections and is worth reading if you are interested in Scandinavian countries.

    Dramatic pictures highlight the landscape, dishes and ingredients. The pictures of dishes are very helpful in order to see what is meant by a recipe like “Swedish reduced curds”. Drawings of equipment and techniques are scattered throughout the book.

    Recipes are for both very easy dishes like a fried egg (which gets a five paragraph discussion) to the more complex like boiled seal intestines. But the emphasis is on savoring the flavor of the main ingredient rather then adding lots of spices or flavorings, and most dishes are simple like roasted carrots or creamed spinach. Occasionally he includes parsley, cinnamon, allspice or perhaps mustard or soy sauce.

    In some dishes he includes the different varieties across countries with, for example, six split pea soup recipes, and many rye bread recipes. Recipes are clear though some ingredients may not be specific in quantity, a handful of salt or a little potato starch, for example. And many unusual ingredients are included though with 700 recipes, it’s easy to find those that fit your palate. Most dishes are explained. And a surprising number can be made in almost any kitchen, while others most people will never attempt or want to attempt like rotten shark.

    This is really a reference book that helps readers understand the breadth and diversity if Nordic cuisine. But there are some recipes that look good, a variety of meatballs and beef patties, stews and casseroles, pancakes of all kinds both thick and thin, and a variety of yeast and quick breads. Desserts are also approachable with a variety of cookies and cakes. There is a glossary in the back.

  • Penny

    I have a large shelf of cookery books but there's nothing remotely 'Nordic' about any of them. So I was curious to have a good look through this one.

    I ordered it in from our local Library service and the first thing I noticed was the sheer size and weight of it - nearly 750 pages and massive! I can't help thinking that the size is somehow proving some sort of point?

    Does someone who is bothering to read a Nordic cookbook need to be told (and I quote) 'overcooked broccoli is just not very nice'?

    I have a large shelf of cookery books but there's nothing remotely 'Nordic' about any of them. So I was curious to have a good look through this one.

    I ordered it in from our local Library service and the first thing I noticed was the sheer size and weight of it - nearly 750 pages and massive! I can't help thinking that the size is somehow proving some sort of point?

    Does someone who is bothering to read a Nordic cookbook need to be told (and I quote) 'overcooked broccoli is just not very nice'? Or that putting soup in a blender makes it smoother?

    It even told you how to cook Brussels sprouts (boil in salted water for 10 minutes, or in my mother's case, two hours).

    I could quote dozens of other examples of comments that are just so obvious they surely don't need to be said!

    However, after the disappointment of the vegetable section, I was totally enthralled by the meat and fish recipes. 4 examples -

    Boiled Seal intestines with blubber and crowberries

    Roasted or braised Northern Fulmar chicks

    Boiled or braised pilot whale

    Puffin stuffed with cake

    Now surely some of these are endangered species? I'm trying to think about the reaction if puffin appeared on a menu in England (where they are on the Amber List of endangered birds).

    So yes, an interesting read but I won't be spending £30 to own this, and some of the recipes definitely made me feel very uncomfortable.

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