The Nordic Cook Book
Fäviken is one of the most innovative restaurants in the world and has been run by the famous Swedish chef Magnus Nilsson since 2008. Last week Nilsson presented his second book – The Nordic Cook Book – at the Swedish residence in London. This is most definitely the comprehensive guide to Nordic cooking. The Nordic Cook Book is most certainly going to become a classic and is a must for professionals who are really interested in Nordic food culture.
The process of writing this book is most interesting. For several years Nilsson travelled all over the Nordic region to collect local recipes and get a better understanding of Nordic food traditions. This resulted in 700 recipes from Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden. The book reintroduces many traditions and recipes that might otherwise have been forgotten. Now the recipes will continue to be passed down through generations.
The book points at the similarities as well as differences in Nordic cuisine as Nilsson outlines the country or countries of origin for the different recipes. Hence, we learn that cinnamon buns, meatballs and moonshine can all be found in the five Nordic countries while, only Sweden has Swedish Malt soda (jul- och påskmust)- a carbonated beverage that outsells Coca Cola during Easter and Christmas time. I also learned that you get 650 000 hits over the internet if you search for ”kladdkaka” – a dessert that was introduced in Sweden in the mid 1970s. It will take me some time to get through this book as every page has an interesting story to tell.