For any Nordophile wanting to recreate some inspiring Scandinavian dishes at home, we have found this amazing book to help you on your way!
The New Nordic is an overdue appreciation of the rich food histories and ancient cultures of Denmark, Sweden, Norway, Finland and Iceland. This contemporary cuisine mirrors its landscape: raw, subtle, grounded, just like the vast treeless plains of Iceland or the rocky outcrops of the many archipelagos scattered around the coasts. The beauty of the region doesn’t tend to stop you in your tracks; but it will always make you look twice. It will creep up on you until you truly appreciate its harmony and subtle complexity, just like its cuisine.
Chef, food stylist and photographer, Simon Bajada celebrates this constantly evolving cuisine by using traditional Scandinavian ingredients and preparing them in contemporary ways. The flavours are earthy, clean and subtle, often with soft contrasts of sweet and sour.
Split into eight chapters that each celebrate a different set of traditional Scandinavian 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.
Recipes concentrate on modern, everyday dishes that use the freshest of ingredients and are simple to create. Indulge in Beetroot carpaccio with goat’s 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.
With a glossary explaining substitutes and hard-to-find ingredients, The New Nordic, gives you an understanding of the food and cooking techniques enjoyed across the region so that you can bring a little Nordic style into your own kitchen.
With Simon’s stunning Scandinavian photography throughout, including imagery of landscapes, nature and produce shot on location, The New Nordic 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 where he has contributed to 15 cookbooks. He recently moved to Sweden with his wife and 2 sons, where he has nurtured his love for food and lifestyle photography. Simon regularly photographs for Swedish Gourmet, Monocle, Australian Gourmet Traveller, SBS Feast, Scanorama, American Travel & Leisure, Plaza and Harrods Magazine. The New Nordic is Simon’s first authored cookbook and the perfect pairing of his culinary and creative passions.
Find out more about Simon Bajada on his website Simonbajada.com and view the photos on Instagram.
The book is published by www.hardiegrant.com.au/