Hardcover: 768 pages
Publisher: Phaidon Press (October 26, 2015)
Product Dimensions: 7.4 x 2.6 x 11 inches
Shipping Weight: 5.4 pounds (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (49 customer reviews)
Best Sellers Rank: #13,547 in Books (See Top 100 in Books) #1 in Books > Cookbooks, Food & Wine > Regional & International > European > Scandinavian
When I saw "The Nordic Cookbook" at Barnes&Noble, I decided I would pass. Learning Nordic cuisine is not among my priorities. Nor is it among yours, probably, unless you are Scandinavian or of Scandinavian descent. The book is hefty and written by a chef who has you drive for hours in the tundra to eat fried lichens. What's to like about it?But the good reviews kept piling in. And then came the Best-Books-of-the-Year lists. List after list, "The Nordic Cookbook" kept making the grade. I had to pull a copy out of that Barnes&Noble's shelf. And, boy, was my first judgment wrong! The book is outstanding on three grounds.First, Chef Nilsson did a lot of research. Not only he read plenty of books, spoke to many experts and visited all the countries involved, he also set up a web page for readers to contribute recipes and feedback. Must have cost him countless hours but he was able to map the food territory in a way no cookbook I know has done.Recipes indeed abound, from Iceland to Norway, from Sweden to the Far Oer Islands, from Finland to Denmark. Just look at the section titles: along the familiar "Vegetables", "Poultry", "Pork" you find "Dairy", "Hash & minced meat", "Game", "Lamb and Mutton" "Sausage and charcuterie" even "Blood and Offal". Fish recipes are split into "Freshwater fish", "Saltwater fish" and "Marine mammals & seafood". Dessert recipes are split in "Pastries, biscuit & sweets", "Cakes & tortes" and "Desserts". They go from the hyper-usual ("steamed cabbage") to the interesting ("Finnish Salmon Pie") to the impossible ("Braised Pilot Whale").
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