The New Nordic

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

The New Nordic celebrates contemporary Scandinavian cuisine with a focus on local recipes that can easily be recreated at home. Filled with dishes that typify the food of this vast geographical region, this book takes its influence from the traditional ingredients that can be found from Sweden to Finland and Denmark to Norway, and transforms them into modern everyday recipes that are hugely popular throughout Nordic homes.

The book is split into eight chapters, based on different food groups including ingredients found from the forest, from the sea, from the land, and in the larder, along with a basics chapter that demystifies the process of smoking food and other classic Scandinavian cooking techniques such as pickling. At the end of the book there is also a glossary explaining substitutes and hard-to-find ingredients. Recipes concentrate on modern, everyday dishes that use the freshest of ingredients and are simple to create. Indulge in Beetroot carpaccio with goats cheese and minted pea relish or enjoy the simplicity of Fresh radishes with fennel butter and honey; move on to grander feasts such as Flaked salmon burgers with mayonnaise, pickled cucumber and fresh horseradish or Whole flounder with Nordic bread salad, Spiced beef with cauliflower steaks, honey parsnips and rocket; and not forgetting the classics such as Swedish meatballs, Danish smorrebrod, Gravlax cured with Juniper & mustard seeds, and gooey Cinnamon buns.

Matched with stunning Scandy-inspired photography throughout including imagery of landscapes, nature and produce shot on location, The New Nordic is a feast for all the senses.

Reviews

"Simon Bajada shines a light on the contemporarycuisine of northern Europe in The New Nordic" -Australian Gourmet Traveller

"A celebration of this constantly changing cuisine..." - Country Home Ideas.

"...contemporary homage to traditional Scandinavian ingredientsand the food cultures of Denmark, Sweden, Norway, Finland and Iceland." -delicious.

"Simon Bajadaexamines the resurgence ofNordic flavours - earthy, clean,sometimes challenging - inthis beautifully photographedbook." -MiNDFOOD

"a great introduction to modernScandi cooking." -Sydney Morning Herald, Good Food

"Step into a Nordicwinter with somewarming recipes whichwill delight the senses ofevery cook." -Adelaide Advertiser

"This different and iconic combination offlavours so rarely found in our everyday restaurants is sure to make your tastebuds happy." -West Weekend

Author Bio

Simon Bajada is a chef, food stylist and photographer. After 10 years working in the hospitality industry Simon turned his hand to food styling where he has contributed to 15 cookbooks. He recently moved to Sweden with his wife and son, Max, where he has nurtured his love for food and landscape photography. The New Nordic is Simons first authored cookbook and the perfect pairing of his culinary and creative passions. Simon reguarly photographs and styles for Swedish Gourmet,Monocle,American Travel & Leisure, Plaza, Delicious UK and Harrods Magazine.