The Great Scandinavian Baking Book (Paperback)

~ (Author)
Key Phrases: milk pearl sugar, crushed sugar cubes, dry yeast cup warm water, Danish Pastry, Quick Method, Christmas Eve (more...)

Editorial Reviews

From Library Journal

Scandinavian cookbooks tend to focus on Finland, Sweden, and Denmark; Ojakangas, author of several previous books on the subject, here includes recipes from Iceland as well. There are hearty "breads for meals," rich and delicate cookies, cakes and pies, and breads for "coffeetime," which can be a formal, three-course occasion. A diverse selection of national specialties, for larger collections. JS
Copyright 1988 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Description

Beatrice Ojakangas, the author of Scandinavian Cooking and The Finnish Cookbook calls on her Scandinavian heritage and wide-ranging knowledge of Scandinavian baking to produce the definitive book on the subject. The emphasis is on ease of preparation, and all these unusual and tempting recipes will delight readers. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 318 pages
• Publisher: University of Minnesota Press; 1st University of Minnesota Press Ed edition (August 23, 1999)
• Language: English
• ISBN-10: 0816634963
• ISBN-13: 978-0816634965
• Product Dimensions: 9.1 x 6 x 1 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (21 customer reviews)
• Amazon.com Sales Rank: #5,010 in Books (See Bestsellers in Books)

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  #1 in	Books > Cooking, Food & Wine > Regional & International > European > Scandinavian
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  #62 in	Books > Cooking, Food & Wine > Baking

Customer Reviews

Most Helpful Customer Reviews

73 of 73 people found the following review helpful:

5.0 out of 5 stars One of the best baking books I own!, September 20, 2000

By	Amy McKenzie (Isle of Man, Great Britain) - See all my reviews

I bought the older hardcover version of this cookbook that was issued in 1988 and there probably is not a lot of difference between the two versions. I highly recommend this cookbook for two reasons.

First of all, it is written by Beatrice Ojakangas who, in my opinion, is the queen of all recipe book writers:) I own a number of her cookbooks and she writes in a very clear, concise way. All of her recipes are accompanied by a cultural anecdote or an informative note or two about the recipe so that you feel that you own more than a cookbook - you gain an insight into the Scandinavian culture and way of life.

Secondly, and just as important, the recipes in this book are simply delicious. They run the gamut from breads and rolls to mouth watering pastries, both sweet and savoury. I had seen the many shapes that Danish pastry came in and they looked somewhat daunting to prepare but, in her book, Ms Ojakangas provides easy to follow diagrams that made them a breeze to shape. Being a chocoholic, I never thought that desserts could be tasty unless they were loaded down with the stuff. I stand corrected!:)

Again, I highly recommend this book. The recipes are delicious and it is an excellent book for anyone who has ever felt daunted by baking. Well done!

27 of 27 people found the following review helpful:

4.0 out of 5 stars Delicious treats, December 4, 2001

By A Customer

This book is loaded with recipes for all kinds of baking, from hardtack to fancy layer cakes. It covers all the classics recipes from Finland, Sweden, Norway, Denmark and Iceland. Anyone familiar with baking from those countries will find thier favorites, and for those who are new to this region's baking plenty of delectable new discoveries are in store.Many recipes come with little stories and explanations about the traitions. The only thing I miss are photos, which make any cookbook even more tempting.

32 of 33 people found the following review helpful:

5.0 out of 5 stars the Bible of Nordic baking, December 20, 2004

By	Penelope Ocha "readwrite" (NorCal) - See all my reviews

In my Norwegian-American family, baking well is considered a high art form. Christimas wouldn't be Christmas without the seven kinds of fresh-baked cookies, and the whole point of our Sankta Lucia celebration is the Lucia buns, fragrant with cardamon and saffron. And where would we be without home-baked rye bread?

Although most of these recipes came down through the family, I now always double-check with Ojakangas' book. She's accurate, clear, easy-to-understand, and everything we've ever baked from this book has turned out just as well, if not even better than when we use the family recipes.

I always measure the quality of my cookbooes by how grungy they get from spilled incredients, etc. Well, this one's a winner, with the pages automatically falling open to all our family favorites.