Synopses & Reviews
A follow-upon to the Scandilicious cookbook, the secrets of some of the best baking in the world are found hereDeeply ingrained in the Nordic culture, baking is a distinctive part of Scandinavian identity, history, and well-being. Welcome to a world where cakes made with real butter are celebrated rather than feared, where entire festivals are dedicated to baking, and where it is believed there is nothing quite like the thrill of making one's own bread, snow biscuits, or cardamom buns. Here, Signe Johansen shares with readers the most delicious baked treats she grew up with. The book includes Rye and Chocolate Soda Bread hot out of the oven; Pumpkin, Cheese, and Sage Muffins that pack a flavor punch; and Danish Strawberry and Mazarin Cream Tart—perfect for summer entertaining. Dipping into seasonal fare, and finishing with a chapter on Christmas treats and gifts, this delicious collection will soon become a foodie kitchen favorite. Includes metric measures.
Synopsis
Discover the secrets of great baking with Scandilicious flair...
Scandinavian baking is among the best in the world. Deeply ingrained in the culture, it is a distinctive part of the Nordic identity, history and well-being. Welcome to a place where cakes made with real butter are celebrated rather than feared, where entire festivals are dedicated to baking and where it is believed there is nothing quite like the thrill of making one's own bread, Christmas biscuits or cardamom buns.
Following on from the success of SECRETS OF SCANDINAVIAN COOKING...SCANDILICIOUS, Signe Johansen shares with us a mouth-watering selection of traditional and modern baked treats. Think moreish musli bread hot from the oven; pumpkin, cheese and sage muffins that pack a real flavour punch; and irresistable redcurrant mazarin tart or upside-down blueberry cake - perfect for summer entertaining."
About the Author
Signe Johansen is a food anthropologist and cook who grew up in Norway. She trained at Leiths School of Food & Wine, and after graduating worked in the Experimental Kitchen at Heston Blumenthal's Fat Duck at Bray. She is the author of Scandilicious and a coauthor of The Ultimate Student Cookbook.