The best new cookbooks

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Hungry for food books? Time Out rounds up the best of the bunch.

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.

The Nordic Bakery opened in Soho in 2007; a second followed in 2010, in Marylebone. 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

Nordic Bakery

The coffee's good stuff indeed, but it's the fine Fenno-Scandinavian food and cool chic of the decor that make this place addictive.

Read the review of Nordic Bakery

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