London restaurant cookbooks
Time Out reviews recipe books from the capital's best restaurants and cafés
Nordic Bakery Cookbook
Miisa Mink, Ryland Peters Small, £16.99
The Vikings are back, and this time they’re bearing buns. Cinnamon buns, to be precise, plus a smörgåsbord of cardamom-scented cakes and baked savouries.
They have won a following for their Nordic-style coffee, cake and snacks – part-Swedish, part Finnish – in a simple but stylish setting. Now, with this attractively shot hardback, fans can make the Bakery’s popular dishes at home.
Recipes include Finnish Karelian pies, with dark rye crusts and sweet rice filling, two types of cinnamon bun and – for the savoury-toothed – the Russian-inspired salmon coulibiac, in which dill-flavoured fish is baked in a blanket of pastry.
The book has recipes for breads, savoury pastries, cakes, buns, tarts and biscuits. Most are sweet yet wholesome: carrot and rye muffins with blueberries, for example, are made with wholemeal flour and an indulgent-looking rhubarb tart is made with rolled oats.
The breads chapter appeals with the likes of a hearty potato rye variety and Archipelago bread – a stout, dark and sweet blend that's a perfect foil for salty, savoury smoked salmon.
The recipes are concise and simple enough to encourage first-timers to bake their own. The pastry recipes – both sweet and savoury, with crème fraîche and quark (a soft, low-fat cheese) instead of butter – are remarkably simple too. So, if you fancy a fika (Swedish for coffee break), this book will show you how to create an authentic Nordic experience.
Susan Low, Time Out London Issue 2124: May 12-18 2011