Hardcover: 256 pages
Publisher: Hodder & Stoughton (October 1, 2012)
Product Dimensions: 7.5 x 0.9 x 9.5 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review: 5.0 out of 5 stars See all reviews (9 customer reviews)
Best Sellers Rank: #1,038,244 in Books (See Top 100 in Books) #114 in Books > Cookbooks, Food & Wine > Regional & International > European > Scandinavian #284 in Books > Cookbooks, Food & Wine > Baking > Pastry #386 in Books > Cookbooks, Food & Wine > Baking > Cookies
This is hands-down one of my favorite baking books, both to read and actually use in the kitchen. Loaded with gorgeous photos and anecdotes, it combines traditional Scandinavian recipes and many that have been given a modern twist; each one I've tried thus far has worked and worked very, very well. The book itself is broken down into the following sections:Breads, rolls, and flatbreadsSavouriesPastries, sweet buns and muffinsCakesPuddings (English dessert not American pudding) and tartsBiscuits (as in cookies), treats and edible giftsSig's Scandi store cupboard and suppliersWhat makes this book so good is the addition of both sweet and savory baked goods (can you say Crayfish and filo bites?), several luscious jam recipes, flavored butters, and wonderful breads like Musli bread and Jarlsberg and ale buns. One I have yet to try but am looking forward to getting my hooks into is the recipe for Meatball buns--yes, they are buns stuffed with tiny meatballs.Note that Johansen uses spelt and wholemeal spelt flour for many of the bread recipes; however, she does mention that plain or wheat flour may be used as well.What can I recommend? Thus far I can say the Musli bread was a winner; the chocolate Birthday cake was a big hit; the Pink grapefruit marmalade muffins were a nice end-of-summer breakfast treat; and definitely make the Jarlsberg and ale buns.If you like to bake, cook, or just enjoy a good reading cookbook, this one is definitely worth owning.
Lots of interesting offbeat recipes, which mainly work. Best for experienced bakers. You'll need a scale that measures in grams and a converter to go from Celsius/gas mark temperatures to Farenheit. If you've got those you're ready for some great baking.
There is a lot of good recipes in here. Some of the ingredients such as special flours might be hard to find but the author offers substitutions for most of the recipes. All the recipes look yummy.
This is a great book full of lovely recipes, especially the ones with almonds in.
Perfect book that my daughter-in-law wanted
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