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Secrets of Scandinavian Cooking Hardcover – July 12, 2011
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'A beautifully presented book with a clean spacious layout'―The Independent on Sunday, 50 Best Cookbooks
Time was when the most exciting name in Scandinavian food was the Muppets' Swedish chef - but no longer!... Bright young cooks such as London-based Norwegian Signe Johansen have emerged to guide us beyond our meatballs and pickled herring prejudices. Her clean, simple recipes are fjord-fresh, with welcome alternatives for ingredients that might be hard to find.―Mail on Sunday You Magazine
Scandinavia is so hip right now...Johansen's fresh and healthy style includes breezy breakfasts of bricher muesli, rhubarb and orange compote and deliciously different afternoon teas of cardomom cream buns and spiced apple cake.―Fork Magazine
Scandi cuisine is the coolest food trend of the moment and, if you're curious to get to know it better, this is the perfect intro, with gorgeous, simple, and often very healthy recipes that show how this way of eating goes deliciously way beyond the pickled herring cliches.―Tesco Real Food Magazine
Our love of things Scandinavian continues to grow... A beautiful book that conveys the simplicity and clean flavours of this region's cooking.―Delicious Magazine
I love this book. Too often cookbooks assume more knowledge than the reader has or too basic but this book is, like its food, simply refreshing, unfussy and... works! That's very Scandinavian of course.―simplysplendiferous.com
'Practical and inspiring . . . Johansen's recipes are homely and doable'―Daily Telegraph, Books of the Year 2011
'Like the genius behind Noma, who fills his menu with northern European specialities, such as local vegetables, foraged herbs and fresh fish, Johansen also wants to shift the gastronomic compass away from the Mediterranean... From Finnish blueberry tart and Bergen fish chowder (after her father's home town) to Norwegian lemon, currant and almond cake, the recipes brim with fresh, accessible flavours'―The Shropshire Star
'If you thought Scandinavian food was all about herring, think again. It is, as they say in the fashion world, so hot right now; as is Johansen, a food anthropologist with a winning style and a great way with a recipe'―Tim Hayward, Financial Times Books of the Year
'I fell for the dinner course: four racy soups, including a zingy beetroot and ginger, and a number of piquant fish recipes'―Zoe Williams, Guardian Books of the Year
About the Author
Signe is a young English-speaking Norwegian food anthropologist and cook, blogging from Bloomsbury. She trained as a chef stagiere at Heston Blumenthal's Fat Duck Experimental Kitchen and at Leiths School of Food & Wine (Diploma 2006-2007), as well as working stages at Rick Stein's Seafood restaurant in Padstow, Racine and Ottolenghi and providing private catering for clients such as Democrats Abroad and corporate clients. Signe is a co-author of The Ultimate Student Cookbook (Absolute Press 2009) and contributor to The Big Bumper Book of Marmite (Absolute Press 2009), a regular recipe writer for the Beyond Baked Beans budget cookery website and co-founder of the Students Can Cook Campaign. She is also an experienced recipe tester, having worked on The Ultimate Student Cookbook, The Big Bumper Book of Marmite and as assistant to Fiona Beckett in The Frugal Cook. Signe's blog, Scandilicious, specialises in modern Scandinavian cooking. She is active in social media both on twitter as @scandilicious and on the facebook page of Beyond Baked Beans, participating in live events such as the GoodFood TV channel re-launch, matching food and wine competions and as head chef of the Blaggers' Banquet in aid of Action Against Hunger (November 2009). Signe graduated with a BA in Social Anthropology at Cambridge in 2003 and gained her MA in Antropology of Food at the University of London (SOAS) in 2009. She will be taking up a post as part-time lecturer at the School of Artisan Food on food science, umami and terroir as of September 2010 when she starts a PhD in the anthropology of fermentation, specialising in artisan bread. She teaches a monthly 1 day Introduction to Scandinavian cooking course at Leith's School of Food and Wine, and somehow also finds time to bake cakes for The Scandinavian Kitchen in Great Titchfield Street, London W1. She speaks Norwegian, English, German, Japanese and Spanish.
Top customer reviews
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All of the other positive reviewers are right - the recipes are appealing and are well written. The photography is both artistic and practical. You get a good idea how a dish should turn out. I also like that the dishes are organized by the time of the day: Breakfast; Brunch; Lunch; Afternoon Cake (Fika); Dinner; and Dessert.
I will definitely cook a number of recipes from this book, although I'll have to do the conversions before I start.
The book itself had slight damage when I received it, but nothing I couldn't live with.
I'm looking forward to trying out ALL the recipes.