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Author: Simon Bajada
Publisher: Hardie Grant
ISBN: 9781742708799
Category : Cooking
Languages : en
Pages : 0
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Book Description
The New Nordic celebrates contemporary Scandinavian cuisine with a focus on seasonal 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 nine 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 classic Scandinavian cooking techniques such as smoking food and pickling. 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, beef with spiced wine sauce, kale and turnip or wonderful venison cooked with coffee, honey parsnips and rocket; and not forgetting the classics such as Swedish meatballs, Danish smorrebrod, pickled herrings and gooey cinnamon buns. At the end of the book there is a glossary explaining substitutes for hard-to-find ingredients along with a seasonal listing of typical Nordic ingredients. 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.
Author: Simon Bajada
Publisher: Hardie Grant
ISBN: 9781742708799
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
The New Nordic celebrates contemporary Scandinavian cuisine with a focus on seasonal 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 nine 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 classic Scandinavian cooking techniques such as smoking food and pickling. 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, beef with spiced wine sauce, kale and turnip or wonderful venison cooked with coffee, honey parsnips and rocket; and not forgetting the classics such as Swedish meatballs, Danish smorrebrod, pickled herrings and gooey cinnamon buns. At the end of the book there is a glossary explaining substitutes for hard-to-find ingredients along with a seasonal listing of typical Nordic ingredients. 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.
Author: Gunnar Karl Gíslason
Publisher: Ten Speed Press
ISBN: 1607744996
Category : Cooking
Languages : en
Pages : 354
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Book Description
An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.
Author: Dorothea Gundtoft
Publisher: National Geographic Books
ISBN: 0500518130
Category : House & Home
Languages : en
Pages : 0
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Book Description
A fresh take on the top contemporary Nordic designers, sure to inspire fans and curators of minimalist design Contemporary Nordic designers are known for their serene, minimal aesthetic and innovative approach to creating pieces of simplistic elegance, from austere lighting designs meant to reflect the quality of light in the northern hemisphere to clean, modern furniture decorating the homes of the region’s most stylish residents. New Nordic Design is not only a comprehensive guide to Nordic designers practicing today but also a source of minimalist inspiration. Profiles of ten influential Nordic designers complement illustrated profiles of fifty contemporary interior and product designers alongside interviews conducted by Dorothea Gundtoft. In addition, interviews with twenty international commentators place their work in a global context.
Author: Antonia af Petersens
Publisher: Ryland Peters & Small
ISBN: 9781788795920
Category : House & Home
Languages : en
Pages : 0
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Book Description
The Nordic color palette has seen a dramatic shift in recent years – plain white walls and monochrome tones have been replaced with rich, complex and vibrant hues. As well as discussing the theories behind this shift and analysis of the most popular colour schemes, in Nordic Homes in Colour Antonia af Petersens offers expert advice on choosing color for your home. She goes on to visit 10 Nordic homes that are divided into three different types. “Dark Eclectic” schemes feature deep, intense hues: dusk blue, storm grey, forest green and indigo, all inspired by the more dramatic tones of the Nordic landscape. “Bold Accents” focuses on the details that add character – deep red berry bushes or the russet tones of the northern birch forests in autumn. Finally, in “Majestic Pastels” Antonia provides a glimpse into interiors decorated in strong but subtle pastels for a remarkably modern effect.
Author: Claus Meyer
Publisher: Octopus Books
ISBN: 1784722022
Category : Cooking
Languages : en
Pages : 256
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Book Description
Discover fresh, Nordic family cooking with this book from Noma co-founder Claus Meyer. With its focus on good, seasonal ingredients and lightness of touch, Nordic cuisine is perfect family food. In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavours in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries. With recipes including Creamy Root Vegetable Soup with Crispy Bacon, Braised Pork Cheeks with Beer and Plum Vinegar, Pan-fried Mullet with Cucumber and Peas in Dill Butter and Rhubarb Cake you can bring the delicious flavours of the Nordic countries into your own kitchen.
Author: Annika Zetterman
Publisher:
ISBN: 9780500296141
Category : Gardens
Languages : en
Pages : 0
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Book Description
Few people have difficulty conjuring images of modern Scandinavian design, whose influence over the past century has reached around the world. More difficult for many is imagining the quiet landscapes of the Nordic countries, which range from the flatlands of Denmark to the dramatic mountains and fjords of Norway. These majestic environments, combined with long summer days and light-poor winters, raking light and dense birch forests, have given rise to exceptionally refined examples of garden and landscape design. This survey presents the best gardens to have been produced in the region over the past ten years. Organized by themes that encapsulate the special ambience and lifestyle of the Scandinavian countries - Simplicity, Silence, Fragility, Nakedness, Attunement, Boldness, Openness and Care - each garden is presented through images and texts explaining its unique aspects and describing its particularly Scandinavian characteristics. The timelessness of Nordic design has proven itself around the world for many decades. Now it is time for the quality of its gardens and landscapes to come into the light. With 291 illustrations in colour
Author: Sofia Nordgren
Publisher: Hardie Grant Publishing
ISBN: 1787137155
Category : Cooking
Languages : en
Pages : 327
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Book Description
Winner of the best International/Regional Cookbook at the Guild of Food Writers Awards 2022 In The Nordic Baker, Sofia Nordgren guides you through a year of plant-based Nordic cakes, buns, breads, cookies and crackers and invites readers to keep things simple, go back to basics and cook with nature in mind. From Thumbprint cookies, Kladdkaka and Rhubarb galette in springtime, Raspberry and cardamom cupcakes when the weather begins to warm up, and a Midsommar cake for summer celebrations, through to Lingonberry roll cake, pear tart and cardamom rolls for cosy autumn nights and Gingerbread bundt cake, Saffron buns and Semlor for snowy winter days. Set to the backdrop of stunning location photography and interspersed with advice on embracing the Nordic lifestyle, bringing the outdoors into your home and tips on seasonal slow living, this is a charming celebration of a magical corner of the world and the wonderful food it has to offer.
Author: Nazli Develi
Publisher: Nazli Develi
ISBN: 9781736374245
Category : Cooking
Languages : en
Pages : 132
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Book Description
BOOK DESCRIPTION "New Nordic Meets Old Italian", offers 45 gourmet vegan and gluten free pasta sauceswith full color photos that are perfectly paired with dry pasta. There are unexpected similarities between Italian cooking and the New Nordic style; both kitchens make a cult of freshness, the seasons and simplicity. Nordics always consider seasonal, local and sustainable food like Italians; purity, freshness, simplicity and ethics, are aimed at bringing out the pure original flavour. Scandinavian food is simple. When you work with the very best produce, there's no need to over complicate it.We call it husmanskost - farmer's fare. It's natural and honest, made with the staple produce found on the land. Besides creative touches to the traditional recipes and some simple vegan cheese recipes to elevate your dishes, you will also find some gastronomic encounters between Italy and Sweden. Author tried to convey more vividly by gourmet plates such as marinated beluga in glögg-Sweden's festive beverage- a kind of mulled wine served with spaghetti and celeriac sauce. It is just fantastic with distinctly different levels of spicy sweetness of glögg with cherris and an earthy dish of celeriac. "New Nordic Meets Old Italian" also focuses on gourmet pasta sauces with unfamiliar edible plants that are prepared based on Italian cooking traditions, perfectly paired with dried pasta shapes. The aim of this book is to encourage chefs to create a delicious plant based pasta menu in using 100% plants in the kitchen. There is a great range of unfamiliar plants that grow in every climate, though many of them are still unexplored in their culinary potential. Author Nazli Develi heartily believes that "New Nordic Meets Old Italian" will assist you to raise awareness about the tastes their environment offers will allow them to see it through different eyes.
Author: Magnus Nilsson
Publisher: Phaidon Press
ISBN: 9780714868721
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table. The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques. Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken. With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer). Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast. The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.
Author: Kjeld Kjeldsen
Publisher:
ISBN: 9788792877062
Category : Architecture
Languages : en
Pages : 0
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Book Description
In recent years, many Nordic architects have returned to the materials used by their modernist forbearers (Alvar Aalto, Arne Jacobsen, Erik Gunnar Asplund, Jørn Utzon)--materials such as brick, pine, granite and concrete--developing a new regionialist idiom for Norway that has garnered much acclaim around the world. New Nordic Architecture & Identity offers a critical exploration of the current global interest in Nordic-ness, attempting to determine whether certain special "Nordic" features recur in architecture, and whether this involves a fundamental formal idiom that is regularly reinterpreted. Is there a Nordic architectural identity? And if so, how has this Nordic identity developed in relation to the rest of the world? This volume looks at buildings by Snøhetta, Jarmund/Vignaes, Lassila Hirvilammi, Johan Celsing, Lundgaard & Tranberg, Bjarke Ingels Group and Studio Granda, highlighting their new uses of "traditional" Nordic materials.
