WHISK! — Nordic cookbooks at VOLUME
Whether a cuisine is in your genes, or whether you just like good food authentically made, a new cookbook is a passport to a world of flavour experiences, histories, and nourishment.
Have a look at our selection of Nordic cookbooks, and choose which one(s) will get you to where you want to be:
The Nordic Baking Book by Magnus Nilsson. “This wonderful book contains recipes for many of the things I remember my Danish grandmother making (and me eating) when I was a child, but also hundreds of other cakes, breads, pastries and biscuits, with regional variations and Nilsson’s personable and illuminating commentary. It is an inexhaustible encyclopedia of pleasures, and one of our most frequently used cookbooks.” —Thomas
“Nilsson’s The Nordic Cookbook (which we also have) is similarly comprehensive, and provides insight into a wider swathe of Scandinavian food culture, with, again, hundreds of recipes and variations (and many more dishes from Farmor’s repertoire).” —Thomas
Wander through Christine Rudolph’s and Susie Theodorou’s Copenhagen Cult Recipes and take your pick from the relaxed, mouth-watering, quick-to-prepare food eaten today in the Danish capital. Nicely presented.
Brontë Aurell has gathered more than 50 recipes for delectable Smørrebrød: Scandinavian Open Sandwiches — definitely the apogee for bread-based dining. From traditional toppings to modern innovations and ingredients, this book is a testament to the enjoyable tireless quest for the best flavour combinations.
Simon Bajada’s Modern Nordic: Contemporary recipes from a Scandinavian kitchen takes typically Scandinavian ingredients (that can be widely found elsewhere, too) and combines them in Scandinavian ways to create interesting, modern dishes to be enjoyed anywhere — all entirely achievable in your home kitchen.
In his eponymous restaurant, Niklas Ekstedt cooks everything by fire, and he is an expert at using wood, smoke and charcoal to achieve just the right flavour effects. Ekstedt: The Nordic art of analogue cooking will take you deep into this ethos of elemental cooking, and introduce you to regional Swedish and Sámi cuisines.
Slippurinn: Recipes and stories from Iceland is the result of massive research into local ingredients and traditional dishes. Chef Gísli Matt built his restaurant in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this land of ice, hardy plants and plentiful fish, Matt has created a menu that both respects the local and traditional and pushes the boundaries of contemporary cuisine.