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The Nordic Cookbook, by Magnus Nilsson
Obtenir un ebook gratuit The Nordic Cookbook, by Magnus Nilsson
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Détails sur le produit
Relié: 768 pages
Editeur : Phaidon Press Ltd; Édition : 01 (29 octobre 2015)
Collection : FOOD COOK
Langue : Anglais
ISBN-10: 0714868728
ISBN-13: 978-0714868721
Dimensions du produit:
19 x 6,4 x 28,2 cm
Moyenne des commentaires client :
4.0 étoiles sur 5
2 commentaires client
Classement des meilleures ventes d'Amazon:
304.143 en Livres (Voir les 100 premiers en Livres)
While some ingredient might be difficult to put your hands on (whale meat, etc...), the book gives a complete overview of the cuisine of this part of the world and many recipes are easily achievable (and substitution for other product shouldn't be too difficult). Tried a few and will continue. I particularly like the stories around the recipe, makes the reading much more interesting.
It is a very thorough book about the nordic cuisine HOWEVER it is plain text for 700+ pages. Almost no shot of the cooking method, of the final meal. At the end, it just become a nice object book that you don't take pleasure to use. It is a shame because the content is great and should deserve to be put in practice but it is just intimidating.
Uffda. I think a lot of the low-star reviewers are getting it wrong because of a misguided expectation for what this book is. It is a chronicle of the wide range of what and how people of the Nordic countries eat, with really beautiful and simple photography. It is not a splashy cookbook from a Food Network television star. It is clear that the author is not shooting for a mass American audience. He's focused on chronicling a true representation of the subject, not recreating classics to appeal to American tastes.Some reviewers are calling out that this book is not inspiring (I strongly disagree, read the Pastries chapter and tell me you aren't surrounded by the warmth of cardamom and cinnamon), but I believe what they are getting at is the strength of the book. He doesn't care if the recipes make our mouths water. He cares that what he writes is true.There are several recipes the author does not even like, but he still includes because they are representative of what people from the Nordic countries eat and like. This furthers my opinion of this being primarily a journalistic work, versus a traditional cookbook, as he prioritizes the truth over an attempt to sell.If you want to be inspired to reach new limits in the kitchen, reach elsewhere. If you want to be come truly educated on this subject, dig in. It is an important work. Well done, Mr. Nilsson. I made the cinnamon buns on Sunday and they were fantastic.
Magnus is a real inspiration of mine. I watch anything I can find on this guy, love his ideas about food and culture. This book is huge...like make your bookshelf wobble huge. I haven't had much of a chance to dive in because I'm just finishing up his other book Faviken, which you should buy now, stop reading this and go buy The Nordic Cookbook and Faviken...now!, Well, well worth every penny,..pennies I spent. This guy spent a year or more researching and writing a cookbook with not even one of his own recipes in this book, that's dedication to the craft my friends.
What a beautiful and rare book. I had seen the documentary about Magnus Nilsson and have always been intrigued by Nordic culture and cuisine. This is the kind of cook book you want to sit down with along with a cup of tea and look through it leisurely. The photos are exquisite. And if you like food and cuisine as a point of entry to culture Magnus is a wonderful guide. It's a labor of love. Whether you cook or not, it's fascinating and beautifully done.
I intend to be using this book all the days of my life. It has a zillion recipes, and plenty of them with a lot of opinion. I like the opinions too. There's not a lot of showboating dishes here. It intends, and succeeds, in projecting the culinary traditions of the Nordic countries as they are, not how they might be if they were part of a television program.
This is a wondrously huge cookbook. It's not just a collection of recipes but it's also glimpses into Nordic culture and its food history--through photos, chapter prefaces, and recipe background info.While a small portion of the recipes do call for exotic meats not common in other worlds, many of them can be substituted for other meats. Like the section for Game, the bird in question can be substituted for common quail, Cornish game hen, etc. Of course the exact result may differ, but you can still get a taste of the spirit of the dish and get a unique experience out of it. And not to worry: there are also entire chapters dedicated to the common meats, like beef, pork, and seafood.The recipes are not overly complex--they don't call for perfect mastery of intricate techniques or fancy tools and equipment. They are humble dishes, but presented from a different perspective and palate than what we may be used to. Many dishes may feel so familiar to you already, but there is something different about it, like maybe it uses a completely different kind of sauce or flavor profile, so it's still approachable and not so exotic seeming that you could never cook it.I find this book great for getting new ideas for casual home cooking, especially since most recipes use common ingredients already. I especially like the sections covering recipes and history of drinks, jams, and condiments.I expect to use this book for many years, with many sticky bookmarks sticking out of it. The only con is that the book is never going to stand on a cookbook stand because it's so thick!
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