The New Nordic

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, Denmark to Norway, and transforms them into modern everyday recipes that are hugely popular throughout Nordic homes. Split into nine chapters, The New Nordic is 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 pickling and smoking food.

Discover the flavours of true Scandinavian cuisine with the delicious beetroot carpaccio with goat's cheese and minted pea relish; move on to grander feasts such as flaked salmon burgers with mayonnaise, pickled cucumber and fresh horseradish or beef with spiced wine sauce, kale and turnip; not forgetting the classics such as Swedish meatballs, Danish smorrebrod, pickled herrings and gooey cinnamon buns.

The New Nordic comes complete with a glossary and listing of typical seasonal Nordic ingredients. Matched with stunning location photography, this gorgeous cookbook is a feast for all the senses.

About the Author

Simon Bajada is a chef, food stylist and photographer. After 10 years working in the hospitality industry Simon turned his hand to food styling and has now contributed to 15 cookbooks. Simon recently moved to Sweden with his wife and son, Max, where he has developed his love for food and landscape photography and been able to nurture his love of all things Scandinavian. The New Nordic is Simon's first solo cookbook and the perfect pairing of his culinary and creative passions.