This, from the father of modern Nordic cooking, Magnus Nilsson, is considered something of a bible. Nilsson is Swedish but his 700 recipes range from Finland to the Faroe Islands, arranged into chapters by ingredient, such as beef and veal, game, saltwater fish, freshwater fish, grains, and even blood and offal – perhaps not one for the vegetarians. There are also good introductions to traditional elements of Scandi cuisine, such as smoking and preserving techniques, and Midsummer feasts.

The Nordic Cookbook

    Scandinavian Originals
    Scandinavian design, Nordic design
    Scandinavian design, Nordic design

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