The Nordic Cookbook
While some cuisines delight in the seasons, Nordic food is a delight in spite of them
The chief Ingredients of Nordic cuisine are preserved foods, such as dried meat, smoked fish, cured vegetables, soured milk, cheese and beer. Bread is also important and is often highly spiced with cumin, fennel, anise and orange peel, and sweetened with syrup and malt.

Hunting is a vital skill here. Many locals learn the migrations patterns of salmon, whitefish, eel; the arrival of different kinds of birds; and how best to track reindeer and deer. Effective cultivation and harvesting is crucial too. Traditional cooks understand what must be collected or grown during a few short months, and how it is best eked out until the next annual harvest or catch.

Of course, modern farming and food distribution techniques has enabled almost everyone in the Nordic region to buy foreign, fresh produce year around. However, from the turn of the millennium, Nordic chefs have worked hard to rediscover traditional local recipes, produce and techniques. These classic Nordic flavours are being reinterpreted today, proving that Nordic food culture is a living link between the people who once lived in this vulnerable geographic area and also a gift to those who come after.

Chef and Phaidon author Magnus Nilsson talks about the rich diversity in Nordic cuisine

The Nordic Cookbook